16 Ways to Eat Your Cabbage: Part 2
Yesterday, I posted the first three of sixteen ways to eat cabbage. Today, I’ll post the 4th way: Norwegian Coleslaw.
Now, I don’t know if this is actually Norwegian (French fries are Belgian, after all.), so don’t make this for your Norwegian exchange student and then expect them to respond like they’re back in the homeland.
1 medium head cabbage
1 T. salt
1 1/2 C. sugar (I know it’s a lot. I used the whole amount, but I think some of it could be cut out.)
1 C. white vinegar
1 t. mustard seed
1 t. celery seed
2 C. chopped celery
1 small green pepper, chopped
1 small red pepper, chopped
2 carrots, shredded
Shred cabbage and toss with salt. Cover and refrigerate for 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 the remaining vegetables. Toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator. Yield: 12 servings
I did let it sit for a week, and it was wonderfully crunchy! This can stick around in the refrigerator for awhile and it’s fine.