Freeze Coleslaw

Ingredients

• 1 medium head cabbage shredded about 5 c
• 1 tsp salt
• 2 c sugar
• 1 c vinegar
• 12 c water
• 1 tsp celery seed
• 4 medium stalks celery chopped about 2 c
• 1 small green pepper chopped about 12 c
• 1 medium carrot cut lengthwise into fourths and thinly sliced
• 1 small onion chopped

Directions

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