Servings
8
servingsPrep time
20
minutesCooking time
5
minutesMoravian slaw is on old North Carolina recipe, from the time before refrigeration — no may, and this is basically pickled cabbage like a quick sauerkraut. It suits a Carolina pulled pork sandwich with a splash of good vinegar BBQ sauce…..
Ingredients
1 medium head cabbage, sliced/shredded thin
1 white onion, sliced
1/2 cup sugar
2 Tbsp. kosher salt
1 cup apple cider or pawpaw vinegar
1/2 cup neutral oil
2 Tbsp. sugar
1 Tbsp. kosher salt
1 tsp. mustard powder
2 Tbsp. celery seeds
Directions
- Toss the cabbage and onion to combine in a big bowl. Add the sugar and salt and rub them in a little. Set aside for 10-15 minutes.
- Add all the remaining ingredients to a small sauce pan and bring to a boil. Stir frequently to help the oil and vinegar mix.
- Once it boils, pour the marinade over the cabbage and onions, and stir to make sure everything gets well-coated.
- Let it rest for a few hours on the counter, stirring every so often.
- Cover with plastic wrap and refrigerate until use. It’s better if it has 4 or more hours for all the flavors to meld.
- Server as a side with any grilled or roasted meats, or as a topping for a pulled pork sandwich. It will keep for a long time in the fridge, if any survives dinner.
Moravian slaw is the best!