Mom's 6 week Coleslaw

Happy Sunday!

 

Since I had left over cabbage from St. Patrick's Day, I decided yesterday to make coleslaw and finished mixing it up this morning. I usually make it with a mayonnaise base, but decided to make my Mom's recipe instead. I've really been missing her a lot lately, more than normal for some reason.

Mom's 6 week Coleslaw

 

1 quart chopped cabbage

1/2 cup green pepper, chopped

1/2 cup celery, finely chopped

1/2 cup shredded carrots

1 small onion, finely chopped

 

Combine the above ingredients in a large bowl.

 

Add:

2 cups water

1 tablespoon salt

 

Leave above mixture set overnight in the refrigerator

 

Drain the next day

 

BOIL the following ingredients:

    1/2 cup vinegar

    1/2 cup water

    1 cup sugar

 

When cool, add it to the cabbage mixture. Mix well.

 

Can be refrigerated for up to 6 weeks.

 

I doubled the recipe and also added a heaping teaspoon of pepper when I was adding in the vinegar, water and sugar mixture this morning. I love pepper in coleslaw. I can't wait to try it with the homemade baked beans and stuffed pork chops we will be having for dinner tonight.

I took the day off from exercising and I think I will drag out my sewing machine and do some sewing today.

Have a great day!
Cheryl