1 head cabbage, finely grated
1 tsp. salt
1 lg. carrot, finely grated
1 green pepper, finely chopped
2 c. sugar
1 c. vinegar
1/4 c. water
1 tbsp. mustard seed
1 tsp. celery seed

In a large bowl, add salt to grated cabbage. Mix well and let stand 1 hour. Squeeze out liquid. Add carrots and pepper. Make syrup with sugar, vinegar, water and spices. Boil 1 minute. Cool until lukewarm. Pour over cabbage and mix well. Pack into containers and freeze. Makes 4 to 5 pints. Variation: Use onion and celery in place of green pepper.