This Freezer Cabbage recipe offers a tangy, crunchy slaw that keeps beautifully in the freezer, making it a smart make-ahead side dish. Combining shredded cabbage and carrot with a sweet-and-sour vinegar syrup, this method was popular in mid-century kitchens as a way to preserve seasonal produce without canning. The result is a lightly pickled slaw perfect for topping sandwiches or serving as a refreshing side. Its crisp texture and zesty flavor make it a nostalgic favorite for potlucks, picnics, and family dinners.
Ingredients
- 1 head of cabbage (large, grated or shredded)
- 1 carrot (grated)
- 1 tsp salt
- 2 cups sugar
- 1 cup vinegar
- ¼ cup water
- 1 tsp celery salt
Instructions
Step 1: Salt the Vegetables
- Grate or shred the cabbage and carrot.
- Add 1 tsp salt and let stand for 1 hour.
- Drain well.
Step 2: Make the Syrup
- In a saucepan, combine sugar, vinegar, water, and celery salt.
- Bring to a boil and boil for 1 minute.
Step 3: Combine and Chill
- Let syrup cool to lukewarm.
- Pour over the drained cabbage and carrot mixture.
Step 4: Freeze
- Chill mixture thoroughly.
- Transfer to freezer-safe containers and freeze.
Tips
- Add thinly sliced onions for extra flavor.
- Substitute part of the sugar with honey for a softer sweetness.
- Use red cabbage for a more colorful frozen slaw.
- Add celery seeds or mustard seeds for extra tang.
- Replace vinegar with apple cider vinegar for a fruitier taste.
- Add a pinch of crushed red pepper for heat.
- Use a food processor for faster shredding.
- Freeze in small containers for single-meal convenience.
- Serve thawed cabbage as a quick side dish or sandwich topping.
- Add bell peppers for extra crunch and color.
Nutrition
Calories: 150kcalCarbohydrates: 38gProtein: 1gSodium: 420mgPotassium: 150mgFiber: 2gSugar: 34gVitamin A: 1200IUVitamin C: 28mgCalcium: 40mgIron: 0.5mg
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