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Norwegian Coleslaw

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“Sweet and tangy. I found this on a magazine clipping in my grandma's recipe box. I know she used to freeze it, although I haven't tried that yet. The long cook time is the marinating.”
READY IN:
26hrs 20mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred cabbage and toss with salt.
  2. Cover and refrigerate at least 2 hours.
  3. Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
  4. Cool completely.
  5. Add to the cabbage along with the remaining vegetables.
  6. Cover and refrigerate at least 24 hours before serving (longer is better).
  7. Keeps 4-6 weeks in the refrigerator.

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