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

Sprinkle the cabbage with salt, toss well and let set for 1 hour. Drain off excess water. Add pepper and carrot, mix well. Combine sugar, vinegar, water and seeds in saucepan and boil for 1 minute. Cool. Pour over the cabbage mixture and spoon into freezer containers and freeze. Thaw before serving.