More Things to Do with Extra Cabbage

This has been a good year for cabbage here in the mid-west. I chop some and freeze it in gallon bags to use in vegetable soup in the coming winter, some goes for sauerkraut, and some is made into slaw. This recipe for Freezer Slaw is surprisingly good. It doesn't get soggy and limp as you would imagine, although after it has been frozen it is not as crunchy as fresh.

You will need

• 2 cups sugar

• 1/2 cup water

• 1 cup vinegar

• 1 teaspoon celery seed

• 1 teaspoon mustard seed

Bring the ingredients above to a boil and simmer on low for 15 minutes. Let cool.

Shred one large head of cabbage. (about 4 pounds) Mix 1 tablespoon salt into cabbage and let sit in bowl 40 minutes. Drain.

Chop 1 bunch of celery and 2 sweet green peppers. Add them to the cabbage, mix together, and let sit 20 minutes. Drain again.

Add the cooled vinegar mixture and stir well. Spoon into freezer containers and freeze.

Keeps about 6 months.

Another favorite slaw recipe is called Everlasting Slaw. It isn't for freezing, but it keeps in the refrigerator for several days.

You will need

• One large head cabbage (about 4 pounds)

• 2 large onions

• 2 large sweet green peppers

• 3/4 cup sugar

• 1 cup vinegar

• 1 teaspoon salt

• 1 teaspoon mustard seed

• 1 teaspoon celery seed

• 1 teaspoon turmeric

Boil together vinegar, sugar, salt, and spices only until they are well blended and sugar is dissolved. Let cool.

Shred cabbage, chop onion and pepper, and mix together. Pour liquid over and place in refrigerator for 2-3 hours before eating. Store in covered container in the fridge.

My favorite cabbage is Red cabbage. It makes lovely slaw with pink juice, and it adds a pretty touch to any salad or vegetable dish. This recipe for Pickled Red Cabbage is an old-fashioned way to preserve it without refrigeration or processing.

Shred 2 heads of cabbage as for slaw or sauerkraut. This should be about 7-8 pounds of cabbage. Sprinkle with 1 cup of salt, mix together, and allow to stand overnight.

The next morning, drain off the liquid and let the bowl of cabbage stand in a room temperature place for 3-4 hours.

Boil together the following ingredients, simmering for 15 minutes:

• 1 gallon vinegar

• 1 cup sugar

• 1 teaspoon fresh ground pepper

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• 1 teaspoon mace (optional)

• 1 teaspoon celery seed

Drain cabbage again, and pour boiling hot spice liquid over cabbage. Stir well, and place cabbage in a clean earthenware crock with a lid, or other container that will not corrode from the acid brine. Store in a cool place; a root cellar is perfect.