1 lb. cabbage
1 med. carrot, grated
1 bell pepper, finely chopped
1 med. onion, finely chopped

Shred or chop cabbage, add 1 teaspoon salt and let stand 1 hour. Drain well, and add pepper, onion and carrot.

While cabbage is standing, make a syrup of:

1 c. cider vinegar
1/4 c. water
1 tsp. whole mustard seed
1 1/2 c. sugar
1 tsp. celery seed

Mix and boil 1 minute. Let stand until lukewarm, then pour over cabbage. Pour into containers and freeze. This can be thawed in a few minutes and what is left over can be refrozen. Will also keep in the refrigerator for 3 weeks if you do not wish to refreeze it.