| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 100 |
lb |
Med. chopped cabbage (1 lb.) |
| 6 |
qt |
Ketchup (4 Tbs) |
| 10 |
lb |
Sugar (3 Tbs) |
| 1/2 |
ga |
Vinegar (4%) (1 Tbs) |
| 8 |
oz |
Salt (1/2 tsp) |
| 8 |
oz |
Pepper (1/2 tsp) |
| 1/4 |
ts |
Ground red pepper (pinch or so, to taste) |
INSTRUCTIONS
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@access.k12.wv.us on Aug 10, 1997
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