This delicious vinegar-based cabbage slaw can be prepared ahead of time and frozen for up to 3 months.
Southern Living NOVEMBER 1999
Bring sugar and vinegar to a boil in small saucepan, stirring until sugar dissolves; cool.
Combine cabbage and next 4 ingredients. Pour vinegar mixture over cabbage mixture, tossing to coat. Place in a large heavy-duty zip-top plastic bag or an airtight container, and freeze up to 3 months. Thaw in refrigerator before serving.
Go to Full Version of