Lexington coleslaw\\butel

Yield: 6 Servings

Measure Ingredient
1 medium Head cabbage, 2 1/2 to 3 lbs
3 tablespoons Granulated sugar
1 cup Cider vinegar
⅔ cup Ketchup
½ cup Water
⅛ teaspoon Cayenne
⅛ teaspoon Crushed red chile
¼ teaspoon Fresh ground black pepper
¾ teaspoon Salt or to taste
\N \N Dash of liquid hot pepper
\N \N Sauce

Grate or thinly slice the cabbage. In a small saucepan combine the sugar and vinegar and cook over medium heat until the sugar dissolves. Whisk in the other ingredients and simmer over medium-high heat for 10 minutes. If mixtures seems too thick, thin with 1 tablespoon of warm water at a time until proper consistancy is reached. Pour the warm sauce over the grated cabbage. Toss to combine thoroughly, and serve immediately. Submitted By SALLI SCHWARTZ (HONN) <102003.3307@...> On FRI, 23 JUN 1995 143555 GMT

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