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Piedmont-Style Coleslaw


1 medium head of cabbage
1/2 cup apple cider vinegar
1/2 cup sugar
2/3 cup ketchup
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons 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. - - - - - - - - - - - - - - - - - - NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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