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Grate cabbage, chop other vegetables. Mix together all ingredients with vegetables in a large pot. Stir over low heat. Boil 20 minutes. Put in jar and seal. Yields approximately 8 pints.
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Mixing the Salad. Add the shredded carrots and sliced onions to a large mixing bowl. Pour the dressing over the vegetables and toss to coat the ingredients evenly. Sprinkle salt, pepper, and chopped parsley over the salad to taste, and toss again to mix the seasoning in.
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Pool Hall Slaw. Tom attributes this recipe to a little dive in west Tennessee that was known for its hamburgers. They were served in the same way barbecue sandwiches are served in that region, topped with cole slaw rather than with lettuce and tomato.
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In a 4-quart saucepan, combine the vinegar, sugar, yellow mustard, salt, mustard seeds, celery seeds, and red pepper flakes over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium. Add the shredded vegetables to the hot liquid, stirring gently to combine. Cook for 5 minutes, stirring occasionally.
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Transfer each batch to the bowl with the cabbage; set aside. In a 4-quart saucepan, combine the vinegar, sugar, yellow mustard, salt, mustard seeds, celery seeds, and red pepper flakes over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium.
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directions. Put all ingredients in a large pan and just bring to a boil. Put slaw and burger on bun. The traditional way of eating this is without any other condiments. Put the rest of the slaw in jars and seal. It does not have to be refrigerated until opened. How to Peel Peaches, 3 Ways. In the little southern town of Fayetteville, Tennessee.
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Taste and adjust ingredients to your preference. Assemble the salad: Holding back a little of the peanuts, scallion, and herbs for garnish, add all ingredients to a large bowl and toss with half of the dressing, adding some or all of the remaining dressing to taste. Season with salt and pepper, if needed.
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1 head cabbage. 1 sweet onion. 1/4 cup sugar. 3 teaspons mustard. 1/2 teaspoon salt. 1/2 teaspoon celery seed. Sweet pickle juice to taste (I use the juice from my homemade Bread and Butter pickles) First things first. Cut the cabbage into big chunks and then finely chop it.
Pool Hall Coleslaw Recipe Allrecipes
Recipes fun! Chop cabbage and peppers, onions. Mix this with the sugar, vinegar, salt and pepper. Bring to a boil. Add the mustard. Bring to a boil again. Simmer for 15 minutes. Place in jars and seal. Makes 6 to 8 pints.
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Directions. Combine cabbage, onion, red pepper and carrots in a large bowl and set aside. In a 6-quart saucepan add sugar, vinegar, mustard, cayenne pepper, salt, pepper and celery seed over high heat and bring to a boil until combined and the sugar has dissolved. Reduce heat to medium. Add the cabbage mixture to the hot liquid, stirring to.
Pool Hall Coleslaw Recipe Allrecipes
Grilled or Blackened, Pool Hall Slaw, Peace & Plenty Mango Habanero Tartar Sauce On A White Bun, served with Sweet Potato Fries 26. SOUTHERN BURGER* Bear Creek Beef, Lettuce, Tomato, Jalapeño Bacon, Pimento Cheese, Fried Onions, served with Sweet Potato Fries 19 | add Farm Fresh Egg* +1.5.
DP'S Pool Hall Slaw
DP'S Pool Hall Slaw. DP'S Pool Hall Slaw. 497 likes. DP'S Pool Hall Slaw is a mustard based slaw that makes everything taste better!
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Pool Hall Slaw makes 5 qts. 1 gallon cabbage 3 large onions 2 bell peppers 3 carrots 3 cups sugar 1 cup white vinegar 1 Tbsp salt 1 tsp black pepper 1 1/2 tsp cayenne pepper 3 cups yellow mustard Chop cabbage, onions, peppers and carrots in food processor. Put into an extra large stew pot. Add sugar, vinegar, salt, black pepper, cayenne pepper.
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Add the finely diced onion, or the chopped green onions. In a small bowl, whisk together the apple cider vinegar, honey, vegetable oil, salt, and pepper. Pour the vinegar dressing over the bowl of shredded cabbage mixture. Toss to coat the shredded cabbage and chill for two hours or overnight before serving.
