Frozen Cole Slaw
(From my new Aunt Joy)

1 medium head of cabbage, shredded

1 t. salt

1 carrott, shredded

1 green peper, finely chopped

Mix salt with cabbage & let stand 1 hour. While it's standing, mix:

1 C. vinegar

1/4 C. water

2 C. sugar

1 t. celery seed

1 t. mustard seed

Combine & boil for 1 minute. Cool to lukewarm.

Squeeze moisture out of cabbage, and add carrotts & peppers. Pour the vinegar mixture over the vegetables & mix. Put into containers, cover & freeze. It thaws quickly for serving, and you can refreeze leftovers.

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