Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

COLESLAW

Chef ArnoldiChef Arnoldi Posts: 9
edited November -1 in Sides

Ingredients

• 1 medium size cabbage shredded• &#189 tsp dry mustard
• 1 large onion grated• &#189 tsp salt
• 1 small green bell pepper grated• &#189 Cup vinegar
• 1 Tbs sugar• 3/8 Cup vegetable oil
• 1/3 Cup sugar• 2 celery stalks grated
• &#189 tsp celery seeds

Instructions

SPRINKLE THE SHREADED VEGETABLES WITH 1/3 CUP OF SUGAR.
IN A POT BRING TO BOIL: OIL, VINEGAR, CELERY SEEDS, DRY MUSTARD & 1 TABLESPOON SUGAR.
POUR OVER THE CABBAGE MIXTURE.
COVER & REFRIGERATE

Notes

Number of Servings:

Time to Prepare:

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