---------- Recipe via Meal-Master (tm) v8.05
  Categories: Salads, Vegetables
       Yield: 14 Cups
      12 c  Shredded cabbage
       1 ts Salt
       1 c  White vinegar
     1/3 c  Granulated sugar
     1/4 c  Water
       1 ts Mustard seeds
       1 ts Celery seeds
       2 c  Shredded carrots
       1    Green pepper, finely chopped
   Toss cabbage lightly with salt.  Cover and let sit for
   1 hour; drain well. Meanwhile, in saucepan, combine
   vinegar, sugar, water, mustard seeds and celery seeds.
   Bring to boil and boil for 1 minute; cool completely.
   In large bowl, mix together cabbage, carrots and green
   pepper; add vinegar mixture.  Spoon coleslaw into
   plastic containers, leaving a 1 inch head space. Seal,
   date and freeze. (The coleslaw will keep for up to 3
   months in freezer.  To thaw, place overnight in
   refrigerator. One-cup containers can be thawed on
   kitchen counter in 2 hours.) Makes about 14 cups Typed
   in MMFormat by cjhartlin@msn.com