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

Shred cabbage, green pepper, and carrots. Sprinkle with salt and let stand 1 hour. Drain if water accumulates. Combine remaining ingredients in a saucepan. Bring to a boil; boil 3 minutes. Cool. Pour over cabbage mixture and let stand 3 minutes. Stir well. Freeze in plastic freezer bags or containers. Thaw in refrigerator to serve. Yields about 10 servings.