One large head cabbage, thinly shredded
2 teaspoons salt
1 cup vinegar
1/4 cup water
2 cups sugar
1-1/4 teaspoons celery seed
1 teaspoon mustard seed
Two large carrots, shredded
One green pepper, diced

Directions:

Place cabbage in a large bowl and sprinkle with salt. Set aside for one hour. In a saucepan, combine vinegar, water and sugar. Put celery seed and mustard seed in cheesecloth or spice bag and add to mixture. Heat to boiling. Boil one minute; cool to room temperature.

Squeeze moisture from cabbage. Combine cabbage with carrots and green pepper. Pour syrup over cabbage; mix well. Pack into resealable freezer bags or containers with tight fitting lids, allowing 1/2-inch space at the head. Label and freeze for up to six months. Recipe makes 6 pints.