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

Mix salt with shredded cabbage. Let stand 1 hour. Squeeze out excess moisture. Add carrots and green pepper. Let stand.

Combine in saucepan vinegar, water, mustard seed, celery and sugar. Let boil for 1 minute. Cool to lukewarm and pour over slaw. Store in containers in freezer until ready to use.