Norwegian Coleslaw
Sweet and tangy. I found this on a magazine clipping in my grandma's recipe box. I know she used to freeze it, although i haven't tried that yet. The long cook time is the marinating.
Steps
Shred cabbage and toss with salt.
Cover and refrigerate at least 2 hours.
Meanwhile , in a saucepan heat the sugar , vinegar , and seeds , simmering 10 minutes.
Cool completely.
Add to the cabbage along with the remaining vegetables.
Cover and refrigerate at least 24 hours before serving.
Keeps 4-6 weeks in the refrigerator.
Ingredients
head of cabbage, salt, sugar, white vinegar, mustard seeds, celery seed, celery, green pepper, sweet red pepper, carrots