1 med. sized head of cabbage
1 tbsp. salt
1 tray ice cubes

Into glass bowl, shred cabbage and stir in ice and salt; cover and let stand 1 hour. After 1 hour, squeeze out liquid from cabbage and put into another glass container. Add 1 carrot, shredded; 1 green pepper, diced; and 1 large onion, sliced thin.

In glass or enameled kettle combine 2 cups sugar, 1 cup vinegar, 1/2 cup water, 1 teaspoon celery seed and 2 teaspoons mustard seed. Bring to boil. Then allow to cool. Pour over vegetables. Put slaw into sterilized freezer containers. Cover and keep frozen. Will keep up to 1 year. Defrost for 8 hours before serving. Makes 2 quarts or 12 servings.