Freezer Slaw

The heat and critters have forced me to harvest the cabbage from our garden today.  I am feeding a whole community of bunnies and they smile at me with gratitude after each meal as they hop across the lawn.

I felt like the heads would surely split and they would go to the bugs if I didn't act.  Sooooo, with 2 trash bags in hand and my assortment of garden buckets, gloves and my butcher knife.  (I was committed!)  I headed to the garden sometime around 8 or so this morning.

It didn't take long and 8 heads were cleaned off and in my sink.  I gathered up the old plants and Brian wants to plant something else in its' place so time will tell.  I voted for turnips.

This morning when I spoke with Mother she suggested I make Freezer Slaw and put some away for the winter.  We all love it and it is Mother's recipe.  I think she got it from her Mother if I remember correctly.  The recipe reads like you are making a batch using one medium large head of cabbage.  I doubled it and used several cabbages of assorted sizes and it came out just right.

FREEZER SLAW:
1 medium large head of cabbage
1 T. salt
1 red and 1 green bell pepper
1 1/2 C. sugar
1 C. vinegar ( I use cider vinegar)
1 t. celery seed
1 t. mustard seed

Boil together the sugar, vinegar, and seasoning for 5 minutes then set aside to cool.  Finely shred the cabbage and thinly slice the peppers into a large bowl and add the salt as you toss it all together with a large spoon.   Let this stand for 1 hour.  Squeeze  the moisture out of the cabbage mixture and move it into another bowl where you will add the vinegar and combine well.  Pack into containers and freeze.