Freezer Cole Slaw - cooking recipe

Ingredients

1 head cabbage
1 Tbsp. salt
1 tray ice cubes
1 carrot, peeled and shredded
1 green sweet pepper, diced
1 large onion, thinly sliced
2 c. sugar
1 c. vinegar
1/2 c. water
1 tsp. celery seed
2 tsp. mustard seed

Preparation

Shred cabbage into glass bowl.
Stir in salt and ice cubes. Cover.
Let stand 1 hour.
After hour, squeeze out cabbage and put into glass or enameled container.
Add carrot, pepper and onion. In a saucepan, combine sugar, vinegar, water, celery and mustard seed.
Let come to boil, remove from heat.
Let cool.
Pour over vegetables.
Mix and put into freezer container.
Will keep as long as 1 year.
Yield depends on size of cabbage.
(This is a good way to use up garden cabbage.)
Let thaw in refrigerator.