Norwegian Coleslaw 1 medium head cabbage
1 tablespoon salt 1 1/2 cups sugar 1 cup vinegar 1 teaspoon mustard seed 1 teaspoon celery seed 2 cups chopped celery 1 small green pepper, chopped 1 small sweet red pepper, chopped 2 carrots, shredded Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Note: Can keep in the refrigerator for 4 to 6 weeks. Makes 12 to 16 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
