Submitted by Eli & Verna Hostetler, Collins, Mo.
INGREDIENTS:
2 pounds cabbage, shredded
1 large green pepper, shredded
3 large carrots, shredded
1 small chopped onion
1 tsp salt
2 C sugar
1 tsp prepared mustard
1/2 C water
1 C vinegar (5 percent acidity)
1 tsp celery seeds, optional
DIRECTIONS:
Combine cabbage, green pepper, carrots and onion. Sprinkle with salt, let sit 1 hour, drain. In a saucepan, combine the remaining ingredients. Bring to a boil, cool for 3 minutes. Pour slaw dressing over cabbage mixture and let sit 5 minutes. Stir well, ladle slaw into freezer jars leaving 2-inches of head space. Label and freeze. Yield: about 5 pints.
