This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Harriet Weaver - friend)
1 head of cabbage (medium sized)
1 heaping tsp. salt
2 cups white sugar
1 cup cider vinegar
1/2 cup water
1 tsp. celery seed
1 tsp. mustard seed
Shred cabbage on shredder into a bowl. Add a heaping tsp. of salt. Let is sit for 1 hour. Drain off the juice that has accumulated. In a 2 qt. saucepan, combine white sugar, vinegar, and water. Bring to a boil, then let it boil for 1 minute. Let it cool. Pour the juice mixture onto the cabbage. Add celery seed and mustard seed. You can also add chopped celery and chopped carrots, as many as you wish. Stir with a spoon completely. Scoop into containers with lids and freeze it. When you want to eat it, take out a container and let it thaw in the refrigerator overnight.