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Chef Rose |
Chef Joe | |||||||||
October 1, 2008 | ||||||||||
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Ingredients |
Instructions |
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In a large bowl, combine cabbage and salt. Let stand 1 hour. In a large saucepan, combine sugar, vinegar, water, celery seed, and mustard seed. Bring to boil, boil 1 min. Remove from heat to cool. Add carrot, green pepper and vinegar mixture to cabbage mixture. Stir to combine. Transfer to zip-lock freezer bag, seal and freeze for up to 2 months. Remove from freezer 2 hours before serving. Makes 10 servings. |
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