From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1 (4-pound) cabbage
  • 3 large white onions
  • 3/4 cup sugar
  • 1 cup white vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons dry mustard
  • 1-1/2 teaspoons celery seeds
  • 1 cup salad oil
  • 2 (14-ounce) cans asparagus


Shred cabbage into a large container, top with the onions sliced into thin rings, and sprinkle with 3/4 cup of sugar.  Combine vinegar, salt, sugar, mustard, and celery seeds and bring to a boil.  Add the salad oil and pour over cabbage mixture while hot.  Cover and refrigerate overnight.  In the morning, stir well.