A: ‘Cue Barbecue’s owner Paul Doster sent us the recipe for this bright, flavorful slaw that would be as terrific with hot dogs as it is with barbecue. Doster wrote that adding this slaw to their menu, and naming it “Pittsburgh Slaw” is a nod to the famous Primanti Brothers Restaurant in Pittsburgh. “Their sandwiches come with fries, a fried egg and a vinegar-based slaw. When I lived in Hilton Head there was a Primanti Brothers across the street from our pizza shop and we used to eat there frequently. When we opened ‘Cue, I found out my partner’s husband was from Pittsburgh. We all loved their restaurant but didn’t want to ‘copy’ something they had made famous, but decided to give them a little shout out by making our sandwiches available with fried egg, french fries and our own ‘Pittsburgh Slaw.’ We hoped people would like it on chopped pork or sliced beef sandwiches, which as far as we knew Primanti Brothers didn’t do, and our hopes were confirmed when it became a very popular menu item even if it was a little borrowed!”
‘Cue Barbecue’s Pittsburgh Slaw
1 large cabbage, cored and grated (about 3 pounds)
1 cup granulated sugar
1 cup apple cider vinegar
1 yellow onion, diced
1 yellow pepper, diced
1/2 cup vegetable oil
1 teaspoon turmeric
Put grated cabbage in a large mixing bowl.
In a large saucepan, combine sugar, vinegar, onion, pepper, oil and turmeric. Bring to a boil. Pour over cabbage and mix well. When cool, cover and refrigerate. Makes: 16 cups
Per 1/2-cup serving: 80 calories (percent of calories from fat, 44), 1 gram protein, 10 grams carbohydrates, 1 gram fiber, 4 grams fat (trace saturated fat), no cholesterol, 8 milligrams sodium.
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