Grate a large head of cabbage. Add 1/4 cup of salt, cover with water and soak for an hour, then drain. While cabbage is soaking, mix and heat the following ingredients and bring to a boil for one minute stirring constantly: 1 c. vinegar 1/2 c. water 1 tsp. celery seed

Cool to lukewarm (about 1 hour).

Add the following ingredients to the drained cabbage: 1 sweet green or red pepper, chopped 2 stems celery, chopped 1 sm. onion, finely chopped 1 tsp. celery salt

Mix together and pour the syrup mixture over the top, mixing well.

Freeze in a container which is most convenient for your family size. Drain before serving if desired.

The yield of the recipe depends on the firmness, and the size of the cabbage head--between 1 and 2 quarts of slaw. Slaw should store well in the freezer for 3 months.