Barbecue slaw is so good on hot dogs, barbecue, or with ham and beans. Here is how I make it: 3 large onions and three bell peppers, chopped. A gallon of shredded cabbage and four large carrots. A gallon is about 3 large cabbage heads. We grew ours this year, but sometimes, I buy them at the grocery store. I make this during the winter if we run out. In a very large pot, mix 3 cups sugar, 1 cup white vinegar, 1 Tablespoon salt, 1 Tablespoon black pepper. This is where you can control the heat. The recipe calls for 1 Tablespoon cayenne pepper. I added 3 Tablespoons to this batch. We like it spicy. Add three cups of prepared yellow mustard, the cheapest you can find. There is a local store that sells it by the quart. Mix it all together, and put on the stove at medium high. Stir constantly until it begins to simmer. Mix the cabbage, carrots, onions, and peppers together thoroughly. Add to simmering...
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