1 large cabbage
1/2 green pepper
6 large carrots
1 tsp. salt
2 c. sugar
1 tsp. dry mustard
1/2 c. water
1 c. vinegar
1 tsp. celery seed

Shred cabbage, pepper and carrots. Sprinkle with salt and let stand 1 hour. Drain if water accumulates. Combine remaining ingredients in saucepan - bring to a boil - let boil 3 minutes - cool. Pour over cabbage mixture and let stand 3 minutes. Stir well. Freeze in plastic freezer bags or containers. To serve thaw in refrigerator - yields about 10 servings.