2 lb. cabbage
1 lg. green pepper
3 lg. carrots
3/4 c. chopped onion
1 tsp. canning salt
2 c. sugar
1 tsp. dry mustard
1/2 c. water
1 c. vinegar
1 tsp. celery seeds

Shred cabbage, pepper, and carrots. Add onions. Sprinkle with salt. Combine sugar, dry mustard, water, vinegar, and celery seeds. Bring to a boil, boil 3 minutes. Let cool. Pour over cabbage. Let stand 5 minutes. Stir well; pack in freezer bags or boxes or jars leaving 1/2 inch headspace. Seal, label, and freeze. Yields about 5 pints.