Back in the 20’s in America times were hard – this lead to people making the most out of things that they had. Cheaper cuts of meat and vegetables that were typically easy to grow were more and more poplar. This lead to marinading and trying to cook in a way that made the most of what people had.
Cooking “slow and low” wasn’t so much of a choice, rather a necessity that enabled tougher cuts of meat to be edible and tasty.
This recipe for coleslaw is simple but has it’s charm, kind of like a Sauerkraut but crunchy and with a vinegar kick. 4 ingredients is all it takes.
Instead of being smothered in rich mayo this is a more tangy and refreshing type of slaw that goes well with any BBQ.
You will need:
1 Green cabbage
1 Tbsp of Salt
3/4 cup of sugar
2/4 of distilled white vinegar (or Cider vinegar)
Shred the cabbage as finely as you can and add to a large bowl.
Add the other ingredients and mix well, mess around with the sugar and salt until you get something that is both sweet and sour. When ready transfer to a large plastic container with a lid and shake.
Put in the fridge for a few hours to let the flavors develop and spoon out portions as required, the longer it’s left the better it becomes. Always put back in the fridge and shake before each use.
Will keep for a week or two…
Simple yet effective!!