Freezer Cabbage Slaw

By hmp13

Ingredients

• 1 medium cabbage, finely chopped, 14 to 16 cups (3.5 to 4 L)
• 1 medium onion, finely chopped
• 1 large red pepper, finely chopped
• 2 large carrots, shredded
• 3 cloves garlic, finely chopped
• 1 tbsp (15 ml) pickling salt
• 3/4 cup (175 ml) granulated sugar
• 1 tbsp (15 ml) whole Yellow mustard seed
• 2 tsp (10 ml) dry mustard powder
• 1 tsp (5 ml) turmeric
• 1/2 tsp (2 ml) celery seed
• 2 cups (500 ml) vinegar

Preparation

Step 1

In a large mixing bowl, combine cabbage, onion, red pepper, carrot, garlic and salt. Mix well, then let stand 2 hours. Drain well. Prepare brine by mixing together sugar, whole and dry mustard, turmeric and celery seed. Stir in vinegar and mix until sugar is dissolved. Pour over
cabbage mixture and mix well.
Pack into freezer containers leaving 1 inch (2.5 cm) space under lids. Freeze. Defrost in refrigerator at least 8 hours and then enjoy. (May need to increase the amount of all vegetables if using a food processor, where the resulting texture may be much finer than if
chopped by hand.)
Makes 12 cups (3 L); 2 tbsp (25 ml) per person. Serves 125 people.