I put mine up in ½ pints so my husband and I can share a jar with a meal with no leftovers. It also freezes well in freezer bags flat, but I put them in a pan until they are frozen to prevent any liquid seeping out into my freezer. The 8 cups of cabbage is about 1 nice-sized head. After you cut out the core, about 2 pounds will shred into 8 cups. I use my food processor to speed this up and save my knuckles. I also rinse off the salt and let the cabbage drain again before adding the dressing, otherwise it is too salty for us. When you are using white vinegar in this kind of recipe, check the label for “natural” vinegar. It’s worth the extra expense.
Cole Slaw to Freeze
8 cups cabbage – shredded
1 each carrot – grated (I use 2)
2 tablespoons salt
2 cups sugar
1 cup vinegar
¼ cup water
1 teaspoon celery seed
1 teaspoon mustard seed -- optional
Mix cabbage, carrot and salt. Let set 1 hour, and then drain well. (I rinse and drain mine.) Combine remaining ingredients and bring to boil. Boil 1 minute. Cool. Stir into cabbage.
Let set 1/2 hour. Mix well then put into freezer containers. I leave about ½” headspace for expansion.
"8 half pints or 4 pints or 2 quarts"