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Dick Howell's Slaw Recipe

4.5 stars - based on 21 votes
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Category:
Category:
Ingredients:  
Ingredients:  
1 gallon (16 cups) grated cabbage
3 carrots, grated
3 large onions, grated
2 bell pepers, grated
3 cups sugar
1 cup white vinegar
1 T salt (Do NOT use the iodized kind)
1 tsp black pepper
1 ½ tsp red cayenne pepper (or more, according to how hot you want it)
3 cups prepared mustard
Directions:
Directions:
Mix all ingredients and heat to a boil. Simmer for 20 minutes

Sterilize jars and lids. Fill the jars and seal. (Do this just like you do when you can anything else so they will seal good)
Number Of Servings:
Number Of Servings:
9 pints
Personal Notes:
Personal Notes:
This recipe is the original one from Dick Howell's BBQ on Pine St. in Florence, Alabama.
Dick Howell opened the first roadside barbecue stand in Florence in 1946 using techniques he learned from working in Memphis. He introduced mustard slaw to the region not long after. Generations later Dick's great grandson Kevin Ingram now has ownership of the BBQ legacy. I refuse to visit home without making a stop,or two, by Dick Howell's for lunch.

 

 

 

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