Patrick Family Red Slaw

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This is a slaw that is used on barbeque sandwiches and is especially good on left-over turkey and ham. All the amounts are approximate. I don’t measure, much like my Mother never measured. I don’t remember seeing any measuring devices in her kitchen. A teaspoon, a coffee cup and perhaps a Mason jar were enough. Aunt Verna kept her slaw on the kitchen table in a glass candy bowl with a lid. It had the small tear-drop handle and a fluted base. You can store in the refrigerator if you prefer.

One-half shredded Cabbage (You can use a stainless steel hand grater, but I prefer a sharp knife).

One-half cup ketchup

One-half cup white vinegar

One-quarter cup Trappey’s Bull Sauce (Louisiana Hot Sauce if you can't find Bull Sauce)

Teaspoon each salt and pepper (I use closer to two teaspoons salt, but salt to your taste)

I mix the ketchup into the cabbage first and then add the vinegar slowly. Then add rest of ingredients and taste. I don’t like it so soupy it soaks into the bread. Please adjust the amounts to your own tastes.  It gets better after a couple of days.

They have a version of this slaw at Smokey Pig on Linwood Blvd. in Columbus and they use a tomato-style barbeque sauce in theirs. I have often eaten a sandwich of just slaw and two pieces of white bread.