NORWEGIAN COLESLAW

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Norwegian Coleslaw image

Sweet and tangy. I found this on a magazine clipping in my grandma's recipe box. I know she used to freeze it, although I haven't tried that yet. The long cook time is the marinating.

Provided by Kaarin

Categories     Peppers

Time P1DT2h20m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 medium head of cabbage
1 tablespoon salt
1 1/2 cups sugar
1 cup white vinegar
1 teaspoon mustard seeds
1 teaspoon celery seed
2 cups celery, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded

Steps:

  • Shred cabbage and toss with salt.
  • Cover and refrigerate at least 2 hours.
  • Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
  • Cool completely.
  • Add to the cabbage along with the remaining vegetables.
  • Cover and refrigerate at least 24 hours before serving (longer is better).
  • Keeps 4-6 weeks in the refrigerator.

Nutrition Facts : Calories 131.4, Fat 0.3, SaturatedFat 0.1, Sodium 617.4, Carbohydrate 31.8, Fiber 2.7, Sugar 28.7, Protein 1.4

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