This style cole slaw is found all over North Carolina,
especially at Fire Stations when they hold their annual BBQ dinners, churches
having a social and various charity BBQ events . There are very few ingredients,
it is extremely easy to make, and there are as many ways to make it as there
are people in NC.. It goes perfectly with NC smoked pork BBQ. It should
be allowed to sit at least several hours for the flavors to combine correctly.
Yum!
Preparation Time: 10 minutes, plus sitting time Serving
Size: 6
- 1 pound green cabbage, chopped
- 4 tablespoons Heinz catsup
- 3 tablespoons sugar
- 2 tablespoons cider vinegar
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- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 crushed red pepper flakes
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Core the cabbage and cut into chunks. Place enough cabbage
chunks into a food processor, taking care not to over fill the
bowl. Pulse until chopped, but not minced. Place in a medium
bowl with a lid. The cabbage may also be chopped by hand.
In a small bowl, mix the catsup, sugar, vinegar, salt, pepper
and crushed red peppers until sugar has dissolved and the mixture
is well blended. Pour over the cabbage and stir well to ensure
all of the chopped cabbage is covered with the sauce. Refrigerate
no less than 30 minutes before eating; allowing to sit as long
as possible is best. This slaw keeps well under refrigeration
for several days.
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