Piedmont-Style Coleslaw
1 medium Head of cabbage
1/2 cup of apple cider vinegar
1/2 cup of sugar
2/3 cup of ketchup
2 teaspoons of salt
2 teaspoons of black pepper
2 teaspoons of Texas Pete hot sauce |
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Remove outer leaves and core from cabbage. Cut head in half and grate coarsely so that cabbage bits are about the size of BBs. 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@earthlink.net> 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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