Freeze Coleslaw

• 1 medium head cabbage, shredded (about 5 c.)
• 1 tsp. salt
• 2 c. sugar
• 1 c. vinegar
• 1/2 c. water
• 1 tsp. celery seed
• 4 medium stalks celery, chopped (about 2 c.)
• 1 small green pepper, chopped (about 1/2 c.)
• 1 medium carrot, cut lengthwise into fourths and thinly sliced
• 1 small onion, chopped

1. Mix cabbage and salt; let stand 1 hour.
2. Heat sugar, vinegar, water and celery seed to boil in 1-quart saucepan.
3. Boil and stir 1 minute.
4. Cool to lukewarm.
5. Drain cabbage; stir in celery, green pepper, carrots and onion.
6. Stir vinegar mixture into cabbage mixture.
7. Spoon into three 1-pint freeze containers.
8. Cover and label; freeze up to 1 month.
9. Eight hours before serving, place in refrigerator to thaw.
10. Drain well before serving.
11. Garnish with sliced pimiento-stuffed olives.

head cabbage, salt, sugar, vinegar, water, celery, stalks celery, green pepper, carrot, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372263 (may not work)