Piedmont-style coleslaw
1 Servings
Ingredients
| Quantity | 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 |
Directions
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