|The New Orleans Italian Cookbook|
|by Italian-American Society of Jefferson Au|
Shrimp Italian, Crabmeat Contessa, Stuffed Artichokes -- in New Orleans, Italian cooking means a unique combination of spices, sauces, and flavors.
Tip: Try cabbage for coleslaw for more results.
Results 1 - 10 of 12 for freezing cabbage for coleslaw
Result Page: 1
Mix salt with cabbage, let stand ... mixture and put in container. Cover and freeze. This thaws in a few minutes for serving and leftover slaw can be refrozen.
Mix salt with cabbage. Let stand ... and put in containers. Cover and freeze. This slaw thaws in just a short time and unused portions can be re-frozen.
Mix salt with cabbage. Let stand ... mixture. Put into containers and freeze. This thaws in just a few minutes for serving. Leftover slaw can be refrozen.
Shred cabbage; sprinkle with 1 ... of salt. Let stand 1 hour. Squeeze cabbage dry. Boil 1 minute. Cool and pour over slaw. Put in ziplock bag and freeze.
Mix cabbage and salt. Let ... to a boil. Cool to lukewarm. Pour over slaw. Mix gently. Pack into meal-sized freezer containers. Cover tightly and freeze.
Mix salt with cabbage and let set ... 1 minute, cool to lukewarm. Pour over slaw and mix gently. Pack into containers and freeze. Cabbage remains crisp.
Mix salt with cabbage. Let stand ... pepper. Combine dressing ingredients and boil 1 minute; cool to lukewarm. Pour over slaw mix. Put into containers. Freeze.
Mix salt with all ingredients, let stand 1 hour. Squeeze out excess moisture. While ingredients are standing make this dressing. Combine ingredients ...
Mix salt and cabbage and let set in bowl for 1 hour. Squeeze ... Cool and pour over slaw. This can be frozen and refrozen until all slaw has been eaten.
(This can be used for freezing coleslaw also.) Mix salt with cabbage, let stand ... over slaw mixture. If freezing, put in containers, cover and freeze.
Result Page: 1
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