Editor Kate Heyhoe presents The Stubb's Bar-B-Q Cookbook about C. B. Stubblefield, a culinary legend, and brings his best recipes to your home kitchen, from Wicked Jezebel Ribs and Rubmaster's Grill-Roasted Drums to sides like Stubb's Cole Slaw.
Stubb's Cole Slaw
Stubb's Restaurant in Austin adds a colorful Texas touch to their popular cole slaw by topping it with red cabbage and carrot shreds. But even without the garnishes, this slaw stands alone as a perfect complement to barbecue, grilled meats, and even sandwiches.
- 1/4 cup very finely chopped white onion
- 1/4 cup rice vinegar
- 1/4 cup mayonnaise
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/2 head small green cabbage
- Salt, to taste
- 1/2 cup shredded red cabbage, for garnish (optional)
- 1/2 cup shredded carrot, for garnish (optional)
1. Measure the onion, vinegar, mayonnaise, pepper, and sugar into a jar and shake to combine (or mix together in a small bowl). Refrigerate, covered, for up to 2 days.
2. Slice the green cabbage into very thin shreds. Toss with the dressing. Season with salt. Sprinkle the red cabbage and carrot shreds on top (if using), and serve.
- The Stubb's Bar-B-Q Cookbook
- from Stubb's Legendary Kitchen with Kate Heyhoe
- John Wiley & Sons, Inc.
- $14.95, 128 pages, Cloth
- ISBN-10: 0-471-97996-8
- Recipe repirnted by permission.
- Cookbook Profile Archive
This page created March 2007