| Norwegian Coleslaw
1 medium head cabbage
1 tablespoon of salt
1 1/2 cup of sugar
1 cup of vinegar
1 teaspoon of mustard seed
1 teaspoon of celery seed
2 cups of chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded |
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Shred the cabbage and toss with salt. Cover and refrigerate 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 remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator. Yields: 12-16 servings.
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