From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 15
- 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
TO PREPARE:
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.
SERVES: 15
