Cabbage freezes well for me. I fry it with my favorite fixings and
freeze in portions for 1 meal at a time. I have had good luck freezing
stuffed cabbage rolls. My all time favorite recipe thought is freezer
slaw and it should be good for your not wanting to eat mayo because I
just drain it it and serve as is. Any other questions you have email me
off list if you want.
Here is the recipe for freezer slaw. I leave out the green pepper
because no on in my family would eat it but me if I put it in there.
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Freezer Slaw
vegetables
2 pounds cabbage
1 large green pepper; cored and seeded
3 large carrots; peeled
3/4 cup chopped onion
1 teaspoon salt
2 cups sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
1/2 cup water
Core and trim cabbage. Shred cabbage, green pepper and carrots and
combine, with onion, in a large bowl. Sprinkle with salt; let stand 1
hour. Drain.
Combine sugar, dry mustard, celery seed, vinegar and water in a large
saucepan. Bring to a boil; boil 3 minutes, stirring constantly to keep it
from boiling over. Cool.
Pour sauce over cabbage mixture. Let stand 5 minutes. Stir well. Pack
slaw into freezer containers or freezer bags. Seal, label and freeze.
This recipe yields about 5 pints.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC5):
"08-22-2000 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"5 pints"
- - - - - - - - - - - - - - - - - -
NOTES : Recipe from "The Ball Blue Book: Guide to Home Canning, Freezing
and Dehydration" (Altrista Corp., 1995), and as published in the Charlotte
Observer, 06-23-1998
Contributor: n/a
Yield: 0 servings
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
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