Piedmont-style coleslaw

Yield: 1 Servings

Measure Ingredient
1 medium Head of cabbage
½ cup Apple cider vinegar
½ cup Sugar
⅔ cup Ketchup
2 teaspoons Salt
2 teaspoons Black pepper
2 teaspoons Texas Pete hot sauce

Remove outer leaves and core from cabbage. Cut head in half and grate coarsely so that cabbage bits are about the size of BB's. In a small mixing bowl, combine other ingredients and mix until well blended. Pour mixture over cabbage, and stir until well blended. Chill for one hour before serving.

Recipe By : Bob Garner

Posted to bbq-digest V4 #22

Date: Tue, 29 Oct 1996 11:18:35 -0800 (PST) From: Tom Solomon <bigheat@...> NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner.

John F. Blair--ISBN 0-89587-152-1

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