Recipe - Piedmont-Style Coleslaw

1 md Head of cabbage
One half cup Apple cider vinegar
One half cup Sugar
2/3 cup Ketchup
2 teaspoon Salt
2 teaspoon Black pepper
2 teaspoon Texas Pete hot sauce

Remove outer leaves and core from cabbage. Cut head in half and grate
coarsely so that cabbage bits are about the size of BB's. 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 bbqdigest V4 #22

Date: Tue, 29 Oct 1996 11:18:35 0800 (PST)

From: Tom Solomon bigheat@earthlink.net

NOTES : From the book "North Carolina BarbecueFlavored By Time" by Bob
Garner.

John F. BlairISBN 0895871521