Red Tangy Slaw

• 1 medium head red cabbage, finely chopped
• 1 1/2 cups Al's barbecue sauce, recipe follows
• 1/2 cup mayonnaise
• 1 gallon apple cider vinegar
• 1 (28-ounce) bottle ketchup
• 22 ounces light brown sugar
• 1/4 cup garlic powder
• 1/4 cup salt
• 1/2 cup crushed red pepper
• 1 tablespoon ground black pepper
• 1/2 teaspoon ground cloves

1. Mix all ingredients thoroughly in a large bowl.
2. Refrigerate before serving.
3. Mix all ingredients in a 6-quart stainless steel pot.
4. Bring to a boil, then simmer, about 15 minutes.
5. Turn off heat and let stand, about 30 minutes.
6. Sauce can be refrigerated for up to 2 weeks.
7. Yield: 5 quarts
8. A viewer, who may not be a professional cook, provided this recipe.
9. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

head red cabbage, als barbecue sauce, mayonnaise, apple cider vinegar, ketchup, brown sugar, garlic powder, salt, red pepper, ground black pepper, ground cloves

Taken from www.foodnetwork.com/recipes/red-tangy-slaw-recipe.html (may not work)