the appetizer:

Editor Kate Heyhoe presents The Stubb's Bar-B-Q Cookbook about C. B. Stubblefield, a culinary legend, and brings his best recipes to your home kitchen, from Wicked Jezebel Ribs and Rubmaster's Grill-Roasted Drums to sides like Stubb's Cole Slaw.



Stubb's Cole Slaw

Serves 4

Stubb's Cole Slaw
Stubb's Cole Slaw

Stubb's Restaurant in Austin adds a colorful Texas touch to their popular cole slaw by topping it with red cabbage and carrot shreds. But even without the garnishes, this slaw stands alone as a perfect complement to barbecue, grilled meats, and even sandwiches.

  • 1/4 cup very finely chopped white onion
  • 1/4 cup rice vinegar
  • 1/4 cup mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 head small green cabbage
  • Salt, to taste
  • 1/2 cup shredded red cabbage, for garnish (optional)
  • 1/2 cup shredded carrot, for garnish (optional)

1. Measure the onion, vinegar, mayonnaise, pepper, and sugar into a jar and shake to combine (or mix together in a small bowl). Refrigerate, covered, for up to 2 days.

2. Slice the green cabbage into very thin shreds. Toss with the dressing. Season with salt. Sprinkle the red cabbage and carrot shreds on top (if using), and serve.

  • from:
  • The Stubb's Bar-B-Q Cookbook
  • from Stubb's Legendary Kitchen with Kate Heyhoe
  • John Wiley & Sons, Inc.
  • $14.95, 128 pages, Cloth
  • ISBN-10: 0-471-97996-8
  • Recipe repirnted by permission.

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The Stubb's Bar-B-Q Cookbook


This page created March 2007

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