#3073 - Green Pepper Cabbage Slaw

(by Becky Lynn Mohr)

1 green bell pepper (chopped)
1 carrot (chopped)
1 head of cabbage (shredded)
1 tsp. salt
2 cups white sugar
1/4 cup water
1 cup cider vinegar
1 tsp. mustard seed
1 tsp. celery seed

In a bowl add shredded cabbage--sprinkle the salt over the top. Let it stand for one hour, then drain off any liquid. Add the chopped green bell peppers and chopped carrots. In a saucepan add the white sugar, water and cider vinegar--bring to a boil and stir. Remove from heat and cool it to room temperature. Sprinkle the mustard seed and celery seed over the cabbage mixture. Pour the cooled vinegar mixture over the cabbage mixture--stir well. Divide the cabbage mixture into plastic containers and place them in the freezer. When you're ready to eat it, remove one container at a time and bring it to room temperature.