NORWEGIAN COLESLAW

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

Ingredients

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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