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
- Use red cabbage for a colorful variation.
- Add thinly sliced bell pepper for extra crunch.
- Substitute apple cider vinegar for a milder tang.
- Try adding 1/2 tsp mustard seeds or caraway for extra flavor.
- Store in freezer up to 3 months.
Nutrition
Calories: 232kcalCarbohydrates: 57gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gCholesterol: 1mgSodium: 361mgPotassium: 228mgFiber: 3gSugar: 54gVitamin A: 1386IUVitamin C: 42mgCalcium: 52mgIron: 1mg
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