6 medium heads cabbage (about 36 cups) finely shredded
1-1/2 quarts mayonnaise or salad dressing
3/4 cup sugar
3/4 cup vinegar
2 tablespoons salt (or to taste)
1/4 cup catsup
Lexington-Style Dip to taste
In a large bowl place shredded cabbage. In a small bowl blend mayonnaise, sugar, vinegar, salt, catsup and Lexington-Style Dip to taste mixing well. Drizzle the mayonnaise mixture over shredded cabbage in large bowl. Toss lightly to mix well. Refrigerate until serving. Yield: 50 servings.
Excerpt from page 337 of The Best Tar Heel Barbecue, Manteo to Murphy by Jim Early
Tom (aka "Another_Q_Lover" & "BBQ.TOM")
CMJ w/ KCBS
CBJ w/ MBN, NCPC, NCBS, & NCBBQA
OBJ w/ BBQ Critic.com
CTC w/ KCBS
Pitmaster and Chef - 4 Lil' Pigs Competition Barbecue Team
Author of "A 'Q' Review"