Yield: 1 Servings
|100 pounds||Med. chopped cabbage (1 lb.)|
|6 quarts||Ketchup (4 Tbs)|
|10 pounds||Sugar (3 Tbs)|
|½ gallon||Vinegar (4%) (1 Tbs)|
|8 ounces||Salt (1/2 tsp)|
|8 ounces||Pepper (1/2 tsp)|
|¼ teaspoon||Ground red pepper (pinch or so, to taste)|
Lexington Barbecue, I thought I'd share their recipe for cole-slaw (you know, the kind you put in the sandwich with the Q). Pam and I were fortunate enough to visit Lexington Barbecue back in July. We really liked the slaw. It was a nice alternative to the mayo/half-n-half/cream based slaws typical of other areas. I wrote to Allen H., and he kindly shared their recipe. I reduced the quantities listed if you don't want to follow Allan's recipe (in parentheses).
Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving.
We've made this twice since getting home. Used it on pork bbq sandwiches and as a side with ribs. Mmmmm good.
Posted to bbq-digest V5 #457 by gbirkhim@... on Aug 10, 1997