1 med. cabbage, shredded thin
1 green pepper, chopped
1 med. carrot, grated
1 tsp. salt
1 c. vinegar
1/4 c. water
2 c. sugar
1 tsp. whole mustard seed
1 tsp. celery seed

Mix cabbage with salt, let stand 1 hour or more. Squeeze out excess moisture. Then add pepper and carrot. Combine vinegar, water, sugar, mustard seed and celery seed and boil 1 minute. Cool to lukewarm; don't strain. Pour over cabbage mixture and mix well.

Put into plastic covered containers and freeze. Can be kept in freezer for 1 year and then in the refrigerator for a week or 10 days after opening. Allow 30 minutes to defrost before serving.