1 lg. head cabbage, shredded
1 tsp. salt
1 grated carrot
1/2 green pepper, chopped
1 c. vinegar
1/4 c. water
1/2 tsp. dry mustard
1 tsp. celery seed
2 c. sugar

Mix cabbage and salt. Let stand 1 hour. Squeeze out excess moisture. Add carrot and green pepper. Combine all other ingredients. Bring to a boil. Cool to lukewarm. Pour over slaw. Mix gently. Pack into meal-sized freezer containers. Cover tightly and freeze.