Cabbage Salad and Freezer Slaw

Step 1

Combine sugar, vinegar, salt, turmeric, celery seed, and mustard in a pan.Bring mixture to a boil and set aside to cool.Shred cabbage and place in a large bowl.Cook and cut up bacon.Add bacon, onion, pepper, and celery to the cabbage.Add enough dressing to coat the cabbage mixture thoroughly. Refrigerate for at least 1 hour before serving.Keeps well in the refrigerator.

Step 3

Combine sugar, vinegar, salt, turmeric, celery seed, and mustard in a pan.Bring mixture to a boil and set aside to cool.Shred cabbage and place in a large bowl.Cook and cut up bacon.Add bacon, onion, pepper, and celery to the cabbage.Add enough dressing to coat the cabbage mixture thoroughly. Refrigerate for at least 1 hour before serving.Keeps well in the refrigerator.

Step 4

Grate cabbage. Mix cabbage with 1 tsp. salt and set aside.Mix sugar, water, vinegar, celery seed, mustard seed, and 1/4 tsp. salt in a pan.Bring to a boil.Allow to cool to room temperature.Drain/squeeze cabbage (salt will pull out water). Combine cabbage and dressing.Place in containers for freezing.Will keep well for several months.Take out of freezer the day before use and thaw in refrigerator or let set out for an hour before serving.

Step 6

Grate cabbage. Mix cabbage with 1 tsp. salt and set aside.Mix sugar, water, vinegar, celery seed, mustard seed, and 1/4 tsp. salt in a pan.Bring to a boil.Allow to cool to room temperature.Drain/squeeze cabbage (salt will pull out water). Combine cabbage and dressing.Place in containers for freezing.Will keep well for several months.Take out of freezer the day before use and thaw in refrigerator or let set out for an hour before serving.