Freeze Coleslaw - cooking recipe

Ingredients

1 medium head cabbage, shredded (about 5 c.)
1 tsp. salt
2 c. sugar
1 c. vinegar
1/2 c. water
1 tsp. celery seed
4 medium stalks celery, chopped (about 2 c.)
1 small green pepper, chopped (about 1/2 c.)
1 medium carrot, cut lengthwise into fourths and thinly sliced
1 small onion, chopped

Preparation

Mix cabbage and salt; let stand 1 hour.
Heat sugar, vinegar, water and celery seed to boil in 1-quart saucepan.
Boil and stir 1 minute.
Cool to lukewarm.
Drain cabbage; stir in celery, green pepper, carrots and onion.
Stir vinegar mixture into cabbage mixture.
Spoon into three 1-pint freeze containers.
Cover and label; freeze up to 1 month.
Eight hours before serving, place in refrigerator to thaw.
Drain well before serving.
Garnish with sliced pimiento-stuffed olives.