Freezer Slaw
Ingreadient
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1 large head cabbage, shredded
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1 green bell pepper, finely chopped
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1 small small onion, finely chopped
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2 carrots, shredded
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2 cups boiling water
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2 teaspoons salt
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1 ½ cups white sugar
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1 cup water
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¾ cup cider vinegar
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2 teaspoons celery seed
Direction
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Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
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Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove the saucepan from the heat and cool completely.
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Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air, seal the bag, and freeze.
