1 head cabbage, shredded or chopped
1 green pepper, chopped
1 onion, chopped
1 c. celery, chopped
1 tbsp. salt

Put vegetables in a colander (set on a pie dish to collect juice); sprinkle with salt. Refrigerate overnight. Pour off juices and put vegetables in a bowl.

SAUCE:

2 c. sugar
1/2 c. water
1 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed

In a saucepan combine sauce ingredients; bring to a boil, then cool. Pour over vegetables.

Use some salad and freeze the rest in small containers to use when needed. Keeps frozen 4-6 months.

Great to have on hand for unexpected guests. Just thaw and serve.