2 heads cabbage
1 tbsp. salt
1 c. vinegar
3/4 c. water
1 1/2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Shred cabbage; sprinkle with salt. Let stand 1 hour; drain. In a saucepan combine vinegar, water, sugar, celery seed, and mustard seed. Boil for 1 minute. Cool and pour over cabbage. The slaw can be stored in the refrigerator for several weeks and can also be frozen.