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Unread 11-12-2009, 09:28 PM   #10
Steeler-Q
Is lookin for wood to cook with.
 
Join Date: 07-08-09
Location: Salisbury, NC
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I saw this on "Cooks Country". After you cut the cabbage, put it in a colander, add a little salt and let it set for about an hour. The water in the cabbage will drain out, leaving it crunchy, not so "wet" after it sits for a while. I think texture is what we like with slaw. Add any flavor to enhance the great pork taste.
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