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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift. Ingredients:
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 |
Directions:
1. 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. Keeps for 4-6 weeks in the refrigerator. Yield: 12-16 servings.
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