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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. Chop the
cabbage chunks in a food processor, taking care not to mince too fine. Place
in a medium bowl. 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. |
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