| Level: | Easy |
| Total: | 26 min |
| Prep: | 10 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 26 min |
| Prep: | 10 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 medium head red cabbage, finely chopped
- 1 1/2 cups Al’s barbecue sauce, recipe follows
- 1/2 cup mayonnaise
- 1 gallon apple cider vinegar
- 1 (28-ounce) bottle ketchup
- 22 ounces light brown sugar
- 1/4 cup garlic powder
- 1/4 cup salt
- 1/2 cup crushed red pepper
- 1 tablespoon ground black pepper
- 1/2 teaspoon ground cloves
Instructions
- Mix all ingredients thoroughly in a large bowl. Refrigerate before serving.
- Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.
Reviews
The slaw tasted good. I added garlic cloves, a dash of worchesterchire souce to the Al’s barbeque recipe and I mixed 1/2 of the ingredients. My family and I had it with baby back ribs and corn on the cob. This would also go good with porkchops.