Ingredients
2 medium heads cabbage, shredded (about 16 cups)2 teaspoons salt2 cups sugar2 cups water2 cups cider vinegar2 teaspoons celery seed2 teaspoons mustard seed2 medium sweet red peppers, chopped2 medium carrots, shredded
Preparation
Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months.
To serve, thaw coleslaw overnight in refrigerator. Stir before serving.
