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Ingredients
- 100 lb Med. minced cabbage (1 lb.)
- 6 quart Ketchup (4 Tbs)
- 10 lb Sugar (3 Tbs)
- 1/2 gal Vinegar (4%) (1 Tbs)
- 8 ounce Salt (1/2 tsp)
- 8 ounce Pepper (1/2 tsp)
- 1/4 tsp Grnd red pepper (healthy pinch or possibly so, to taste)
Directions
- 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 sufficient 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 do not want to follow Allan's recipe (in parentheses).
- Mix all dry ingredients into the minced cabbage, and let sit for 20 min. Then add in the wet ingredients and mix well. Allow to chill 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.
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