Sunday, July 31, 2011
Canning Cole Slaw...delicious Cabbage for My Gardner Guy
Cole slaw to can or freeze
1 large head cabbage
1 large carrot, I love color so I used 2 carrots
1 green pepper, red, yellow, purple or orange...
1 small onion
1 teaspoon salt
1 cup vinegar
1/4 cup water
2 cups sugar
1 teaspoon celery seeds or less if desired
1 teaspoon mustard seeds or less if desired
Using less of celery seed and mustard allows you to use this canned slaw in a variety of ways...
Shred together vegetables. Add the salt.
Let stand 1 hour. Drain
water from vegetables.
Boil syrup ingredients together for 1 minute, cool.
Fill jars with cole slaw mixture allowing head space
Add syrup to vegetables
Seal jars and process in a boiling water bath for 15 minutes, or put into freezer containers and freeze.
Open and eat as is or if you like a creamy slaw... use one quart of slaw, mix in small bowl the following 1/4 to 1/2 cup of mayonnaise, ground pepper to taste, depending on your taste you may want a bit of vinegar added, apple cider or rice vinegar works great, mix well and pour over slaw mixture. I also add raisins....this is delicious and so wonderful to have on hand in the pantry on the shelf!!!
Now try this....
Mexican Lime & Cilantro Coleslaw
1 quart jar of canned or thaw frozen slaw/ drained
2 green onions, thinly sliced
1/4 cup chopped cilantro or less
1/4 to 1/2 cup cup mayonnaise
1 tsp fresh lime juice or juice from 1/2 of a small lime
red or green Tabasco sauce to taste
1/4 tsp salt ( or to taste)
1/4 tsp fresh ground pepper (or to taste)
Combine cole slaw mix, green onions and cilantro.
In a small bowl, whisk together mayonnaise, lime juice, hot sauce, salt and pepper. Taste and adjust seasonings. Mix dressing into cabbage mixture.
Serve immediately, or chill for a few hours
1 quart jar of canned or thaw frozen slaw
2 tablespoons vegetable oil
1 (3 ounce) package chicken flavored Ramon noodles, crushed, seasoning packet reserved
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoons sesame seeds
1/4 cup sliced almonds
2 green onions, chopped
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, whisk together the oil, drained liquid from canned or frozen slaw, Ramon noodle, seasoning packet, salt and pepper to create a dressing.
3. Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
4. In a large salad bowl, combine the cabbage, green onions and crushed Ramon noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.