Rowan County Slaw

• 1 small head of cabbage (approximately 2 lb)
• No. 2 can of diced tomatoes (approximately 1 lb)
• 2 or 3 rounded Tbsp dill pickle cubes
• 1 or 2 rounded Tbsp sweet pickle cubes
• 1 or 2 rounded Tbsp sour pickle cubes
• 1 c apple cider vinegar (give or take a bit)
• Fresh ground black pepper to taste
• Red pepper (paprika) to taste
• Cayenne pepper to taste
• Ketchup to taste

1. For this recipe, you'll need a large, nonreactive crock or stoneware bowl.
2. Shred the cabbage.
3. Drain the extra juice from the canned tomatoes, then mix all ingredients in a large, nonreactive container. (I use a large stoneware bowl.)
4. "Bruise" the mixture with a potato masher, a club, or your hand. (I use a wooden spoon.)
5. Can be eaten immediately, but is best if left overnight in the refrigerator to season.
6. Notes from my grandfather:
7. 1. There is really nothing sacred about the quantities shown. Just try to get a good blend of the ingredients.
8. 2. I often use some of the vinegar from the sour pickles and reduce the cider vinegar accordingly. Add only enough vinegar to barely cover the mixture while it seasons.
9. 3. Ketchup is often added to give color (and a sweeter taste) to the slaw. It is usually added if the amount of tomatoes doesn't balance out well with the size of the head of cabbage.
10. 4. If refrigerated, keeps for many weeks.

head of cabbage, no, sweet pickle, sour pickle, apple cider vinegar, fresh ground black pepper, red pepper, cayenne pepper, ketchup

Taken from www.epicurious.com/recipes/member/views/-rowan-county-slaw-52639801 (may not work)