Freezer Cabbage Slaw

I picked the cabbage from the garden earlier than usual this year,

as we are experiencing a drought here in the midwest . I felt it would dry out if I let it go too long. So many of our corn fields

here have been drying up and it is only the end of  July. 

 I followed a recipe mom used and it always seemed to do well in the freezer and fresh tasting in the winter months.

I packed this into freezer containers and left a little juice on top.

Also left a good inch or two head space for freezing changes.  

• 2 medium head cabbage (about 4 pounds), shredded
• 2 teaspoon salt
• 3 cups sugar
• 2 cup cider vinegar
• 1/2 cup water
• 2 teaspoon celery seed
• 2 teaspoon mustard seed
• 6 large carrots, shredded
• 1 cup finely chopped green pepper
• 1 cup finely chopped celery
• 1 cup finely cut onion
• 1 cup canola  or other oil. 
• In a larg bowl  add the shredded cabbage, onion, carrots, celery, and chopped  green pepper
• In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
• Add the   plus  oil  and vinegar mixture to the cabbage mixture ( I added the oil last.... because mom did.. ) ; stir to combine. Transfer to large freezer bags or containers ; seal and freeze for up to 2 months.
• Remove from the freezer 2 hours before serving. Serve with a slotted spoon.