Freezer Coleslaw - cooking recipe

Ingredients

1 large green cabbage (about 5 to 6 c. shredded)
1 tsp. salt
1 1/4 c. sugar
1 c. vinegar
1/4 c. water
1/2 tsp. dry mustard
1/2 tsp. paprika
1 (2 oz.) jar diced pimento or 1 green pepper

Preparation

Shred cabbage; sprinkle with salt.
Let stand 2 hours.
Heat sugar, vinegar, water, mustard and paprika; boil 1 minute.
Drain cabbage.
Put in large bowl.
Pour vinegar mixture over.
Add diced pimento or green pepper; mix well.
Divide among 3 (1-pint) freezer containers.
Cover, label and freeze up to 2 months.
This is delicious and easy.