FREEZER SLAW

Ingredients

6 pounds cabbage, shredded
3 tablespoons salt
2 stalks celery, chopped
2 bell peppers, chopped
5 1/2 cups sugar
2 cups water
2 1/2 cups white vinegar
1 tablespoon celery seed
1 tablespoon white mustard seed

Preparation

Place cabbage in large bowl. Sprinkle salt over cabbage, tossing to blend. Let stand at room temperature 1 hour. Mix in celery and bell peppers. Let stand 20 minutes more. Drain mixture well; set aside. In a large saucepan, combine sugar, water, vinegar and seeds. Bring to a boil and boil 1 minute. Remove from heat and let cool; pour over slaw mixture, blending in well. Let cool 2 hours. Serve, or divide among pint, quart or gallon freezer bags or containers and freeze. Thaw in refrigerator several hours to serve. Makes about 6 quarts.