Tomato-based Coleslaw
Eastern Carolina BBQ features a vinegar-based sauce, while western North Carolinians use a tomato-based sauce. The city of Lexington -- which features a Western variation -- is considered the BBQ capital of the state.
4 c. Cabbage, chopped fine
3 Tbsp sugar
1/3 c. Diced tomatoes
2 Tbsp white vinegar
1 tsp salt
1/4 tsp black pepper, or to taste
Dash (or more) Cayenne
Chop cabbage. Mix other ingredients until dissolved. Add to cabbage--mix well. Cover and refrigerate. Keeps practically forever.
Some people omit the tomatoes and add Ketchup
Here's the famous NC BBQ Sauce for Pork that goes with the slaw
NC BBQ Sauce
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves
In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.
It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.