3 lbs. shredded cabbage (1 med. head)
2 tbsp. salt
1 1/2 c. sugar
1 c. vinegar
1/4 c. water
1 tsp. celery seed
1 tsp. mustard seed
1 c. diced green pepper
1 c. shredded or diced carrots

Combine cabbage and salt. Let stand 1 hour. Combine sugar, vinegar, water, celery seed and mustard seed. Boil 1 minute. Let cool. Squeeze cabbage to remove liquid. Pour cooled vinegar mixture over the cabbage, green peppers and carrots; mix well. Place in freezer containers. Freeze. Makes 3 to 4 pints. To use, thaw cole slaw. Onion and mayonnaise may be added, if desired.