Marinated Cole Slaw

This German-style sweet ā€˜nā€™ sour slaw is a long-time family favorite. It originated in Fredericksburg, Texas, in that large German community, and has been a part of our Louisiana barbecues since before Ali and I can remember. You boil the dressing before pouring it over the cabbage and onions ā€“ then let it marinate overnight to create a sweet, vinegary slaw that moderates the richness of smoked meats such as pork butt. We think it will become a family favorite at your house, too.

1 head of green cabbage

One large Vidalia or other sweet onion

1 tsp celery seed

7/8 cups sugar

1 Tbs Kosher salt


3/4 cup vegetable oil such as canola or Crisco

1 cup apple cider vinegar

2 tsp sugar

1 tsp dry mustard

Slice the cabbage and onion as thinly as possible, and layer in a large plastic container with a tight, leak-proof lid, beginning with cabbage and ending with cabbage. Sprinkle the top with the celery seed, 7/8 cups sugar, and salt.

In a non-reactive saucepan, combine the oil, vinegar, 2 tsp sugar and dry mustard. Bring to a boil and immediately stir and turn off the heat. Pour the hot dressing over the cabbage mixture and refrigerate overnight, tossing occasionally to re-coat the vegetables. Serves 10-12.

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