1 med. head cabbage
1 sm. onion, chopped
1 green pepper, chopped
1 tbsp. salt
1 lg. carrot, grated
1 c. vinegar
2 c. sugar
1 tsp. celery salt
1 tsp. ground mustard
1/4 c. warm water

Shred cabbage and add salt. Let stand for 1 hour; drain off all juice and discard juice. Add onion, carrots, and green pepper. Make a syrup of vinegar, sugar, celery salt, ground mustard, and water. Boil for 1 minute, then cool to lukewarm. Pour over vegetables and freeze. Thaw to eat. This can be refrozen and keeps well.