1 med. head cabbage
1 tsp. canning salt
1 carrot, grated
1 green pepper, ground

Shred cabbage fine and add the salt, soak 1 hour. Squeeze out excess moisture. Add grated carrot and green pepper.

Boil for 1 minute:

1 c. vinegar
1/4 c. water
1/ tsp. mustard seed
1 tsp. celery seed
2 c. sugar

Let cool and pour over slaw while still a little warm. Place in plastic containers, seal and freeze.