One of the best claws I've ever had. |
“This tasty dish comes from the lovely old town of Tarboro,
North Carolina. Served with barbecue or Brunswick stew, it is a combination
hard to beat and ideal for picnics or church suppers.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976)
COLESLAW WITH COOKED
DRESSING
Makes 16 ½-cup servings
1 head green
cabbage, 7 inches in diameter, to make about 8 C finely shredded leaves
1 large onion, shredded fine
1 bell pepper, shredded fine
½ to 1 C sugar
1 C cider vinegar
¾ C olive oil or salad oil
1 tsp prepared mustard (preferably homemade—see recipes in
Basics section)
1 tsp celery seeds
1 tsp salt
Combine shredded cabbage, onion, and bell pepper in a large
glass or stainless steel bowl, sprinkle with sugar, but do not stir. Blend
together vinegar, oil, mustard, celery seeds, and salt in a saucepan, bring to
a boil, and pour mixture over vegetables. Do not stir. Refrigerate mixture
overnight “This will keep for a week or more if refrigerated.”
Tarboro, hahaha. No, it's not that bad. I do LOVE Brunswick Stew, something you can't find around here.
ReplyDeletewith squirrel? Kidding. MBF will have to make some this fall.
Delete