So as long as it forms a head i'm good to go? I really wasn't sure. It hasn't exactly been warm here the past 6 weeks (we hit 100F twice) ...i had an idea that it might not taste right. Is it best to refrigerate? I'll probably slice it up tonite. That is a huge cabbage.

This is my first year to can it and haven't opened a jar yet but on the yahoo canning group that I belong to everyone was raving about this recipe. They say that it stays very crisp just the way cole slaw should be. They all do agree though that this recipe is way to much sugar and was too sweet for most folks so everyone was cutting back to about 3/4 cup of sugar instead of the amount called for in the original recipe. I make one almost identical and it gets raves anytime I serve it and I always take it to potlucks. If you have a favorite dressing I think you could rinse all the vinegar etc from the canning and use your own dressing. You might have to adjust the ingredients a bit but it should be a pretty good substitute. Here is the recipe... Coleslaw to can or freeze 1 medium head cabbage 1 large carrot 1 green pepper 1 small onion 1 teaspoon salt SYRUP 1 cup vinegar 1/4 cup water 3/4 cups sugar 1 teaspoon celery seeds 1 teaspoon mustard seeds Shred together vegetables. Add the salt. Let stand 1 hour. Drain water from vegetables. Rinse twice and drain well again. Boil syrup ingredients together for 1 minute, cool. Add syrup to vegetables. Pack into quart jars and process in a boiling water bath for 15 minutes, or put into freezer containers and freeze. Leftovers may be frozen. This slaw may be drained before use and mayonnaise added, or used as is. These are the notes of one of the members...also I added chopped celery to mine because I always put it in my coleslaw. It is the vinegar that preserves the mix not the sugar so I think you can add even less than 3/4 cup but when I made it, I had a huge container full because I grew my own cabbage and onions so I used the 3/4 cup and I made about a triple batch of the liquid/brine. Oh and they all say that the only thing they do is open the jar and add mayonnaise to serve it. I'm not a big mayo person but I love coleslaw...My non canning recipe calls for all the chopped ingredients, and equal amounts of oil, vinegar and sugar....That's way too much oil and sugar for me so I just mix it till it tastes right...but it is soooooo good. DedeÂs (another canning group member) notes: 4/19/08 used 6 one pound bags of coleslaw mix with carrots. Added one large red bell pepper, diced, and one medium sweet onion, diced. Triple the syrup, but double may have been enough. Got 9 pints. GOOD STUFF.

I would leave them out of a coleslaw. They could turn everything a nasty color. How many do you have? I would most likely slice them and sauté them in a really hot pan with just a bit of oil and toss a bit of balsamic at the end and put them on some grilled bread or just on top of a nice salad with a vinaigrette. They are a tricky mushroom and can produce loads of liquid if they are cooked on low heat and too long. Focus on your coleslaw and take a good bottle of wine or juice.

I call it coleslaw if it is shredded and salad if it's chopped or torn. But here is what Wiki says about its orgins. The term, "cole slaw", arose in the 18th century as a partial translation from the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad". It was commonly called cold slaw in Britain until the 1860s when "cole" (meaning cabbage) was revived. "Cole" originates from the Latin, colis, meaning "cabbage", and is the origin of the Dutch word as well. In addition to calling it "coleslaw," U.S. Southerners also refer to it as "slaw." In Arabic it is called 'Salatit Al Malfooof' meaning the coleslaw salad.