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Labor Day: Carolina Barbecue Coleslaw

Source of Recipe


From "The Glory of Southern Cooking" by James Villas



List of Ingredients



• 1 medium head green cabbage (about 2 pounds)
  
• ½ cup cider vinegar
  
• ¼ cup sugar
  
• 1 Tbsp butter, melted
  
• ¼ tsp celery seeds
  
• ¼ tsp dry mustard
  
• ¼ tsp red pepper flakes
  
• ¼ tsp salt
  
• ¼ tsp freshly ground black pepper
  






Instructions



1. Remove and discard any blemished outer leaves of the cabbage, cut the head into quarters, cut out and discard the hard inner core, and shred the quarters into a large glass bowl.
   
   
2. In another bowl, whisk together all remaining ingredients till thoroughly blended, pour over the cabbage, and toss till the cabbage is well coated with the dressing.
   
   
3. Cover the bowl with plastic wrap and chill 2 hours before serving with any barbecued meats or a chopped pork barbecue sandwich.
   
   Makes about 8 (side-dish) servings.