1 lg. head cabbage, shredded
1 green pepper, chopped
1 lg. carrot, shredded
1 tsp. salt
1 c. vinegar
1/2 c. sugar
1/4 c. water
1 tsp. dry mustard
1 tsp. celery salt

Combine vegetables. Sprinkle with salt and let stand 1 hour. Drain mixture if water accumulates. Combine remaining ingredients in a saucepan. Bring to a boil. Boil 1 minute. Cool. Pour over cabbage mixture. Stir well. Freeze in plastic freezer bags of containers. To serve, thaw in refrigerator. Makes 8 to 10 servings.