Frozen Cabbage Slaw(Yields About 8 Cups)

Make a syrup using the vinegar, water, sugar, celery seed and mustard seed.

After sugar is dissolved, boil 5 minutes; cool. Combine shredded cabbage and salt; mixing well.

Let stand 1 hour. Squeeze out cabbage and discard liquid.

Add shredded carrots and red and green peppers.

Add cold syrup.

(Syrup must be cold or cabbage will turn dark.)

Immediately pack into glass jars of desired size, leaving some space on top for mixture to expand as it freezes.

Cover tightly and freeze.

A pint jar transferred from freezer to refrigerator will defrost in about 6 hours.

This recipe freezes well for over a year.

It is easy to multiply the recipe for that extra cabbage from your garden or a good buy at the market.