1 med. cabbage, shredded (about 5 c.)
1 tsp. salt
2 c. sugar
1 c. vinegar
1/2 c. water
1 tsp. celery seed
4 med. stalks celery, chopped (about 2 c.)
1 med. carrot, shredded
1 sm. onion, chopped
1 green pepper, chopped (optional)

Mix cabbage and salt. Let stand one hour. Heat sugar, vinegar, water and celery seed to boiling in a 1 quart saucepan. Boil and stir 1 minute. Cool to lukewarm. Drain cabbage. Stir in celery, carrot, onion and green pepper. Stir vinegar mixture into cabbage mixture. Spoon into 3 one pint freezer containers. Cover, label and freeze up to one month.

Eight hours before serving, place in refrigerator to thaw. Drain well before serving. Garnish with sliced pimento and stuffed olives if desired. Makes 6 cups.