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1 head cabbage, shredded
1 green bell pepper, finely chopped
1 red onion, finely chopped
1 red bell pepper, finely chopped
1-1/4 cups sugar
2 tsp salt
1 tsp celery seed
1 cup apple cider vinegar
1/2 cup water
Toss vegetables in large bowl. Mix remaining ingredients in saucepan and bring to a boil. Boil for 2-3 minutes. Let cool. Pour over vegetables. Mix, pack in airtight plastic freezer container and freeze at least four hours until firm. To serve, let the slaw thaw in refrigerator overnight. The slaw remains crisp.