bread and butter slaw
Did you know that you can’t put cabbage through the garbage disposal? Neither did I.
Until I did.
So, listen. The first 30 years of my life were lived without the “convenience” of a garbage disposal. I had a plastic tub in the sink that we washed dishes in, then we’d dump that into the sink and any food scraps would get caught in the strainer and we’d bang that out into the trash to make sure food scraps didn’t go down the drain.
When we remodeled the kitchen, we put in a garbage disposal. This week, I decided that was a mistake. You see, I *thought* that if things when down the drain, the garbage disposal would chew it up into tiny bits and everything would be fine. Well, apparently that is not the case.
I let a chunk of cabbage go through, ad the drain said “NOPE!” and suddenly the sink was backed up. I thought it was the disposal, so I cleared that out. Nope. So I took the drain pipes apart. Nope.
So I called Dave.
And continued to finish up this batch of Bread and Butter Slaw!
When I visited NY a couple weeks ago (for the New Kids On The Block Concert!!) My friend and I went out to dinner, and I had a pulled pork sandwich with bread & butter slaw. It was so good, I wanted to try and recreate it at home!
I am anti-mayo, so I love when I can find a topping or condiment to give food that something extra. This recipe is very easy, but you do need to let it sit in the fridge for a few days so definitely plan ahead! 
Bread & Butter Slaw Ingredients:
(Makes approximately 3 quarts)
- Half a head of red cabbage
- 2 Bell pepers
- 1 sweet onion
- 1 crisp apple
- 1 large European cucumber
- 2 carrots
- 3 1/2 cups Apple cider vinegar
- 2 cups Water
- 1 1/2 cups granulated sugar
- 2 tablespoons salt
- 1-2 tablespoons turmeric
- 6 tablespoons mustard seed
- 1 cup ice or cold water
Slice, dice, chop, your veggies, and mix together. Add the prepared vegetables to three large canning jars 
In a large saucepan, add your vinegar, sugar, salt, turmeric, and water. Bring the mixture to a boil, and stir until the sugar and salt are dissolved. Remove from heat, and let cool.
Once the vinegar has cool down a bit you can add the ice/cold water, ad then pour the mixture into the jars.
Now the hard part. Put those jars in the fridge and wait for at least 3 days. Trust me, it will be difficult, but it will also be worth it! 
And then… ENJOY! 
We tried ours on top of pulled pork sliders and it was DELICIOUS! It didn’t taste exactly like what I’d tried at the restaurant but it was close! 
I imagine it would be great on burgers or as a side to any summer BBQ dish! 
It’s the perfect mix of sweet and tangy, and I am thrilled to have three jars of it in my fridge to enjoy the rest of the summer! 
As for our little plumbing situation… We got it all resolved! It took awhile, Dave and I both lost a full day of work, were splashed with Draino and had clothes bleached instantly BUT he didn’t kill me as I expected, and I know a whole lot more about plumbing! Thank goodness I married a guy who can take care of these sorts of things, because I imaging it would have been mighty expensive! And thank goodness I married who can laugh about his wife clogging the entire drain system with cabbage. (Though we suspect there may have been something else in there, perhaps a bath toy, that was the real problem and the cabbage just exacerbated that issue) 
So what do you think? Will you try this Bread and Butter Slaw recipe? What is your favorite way to top a burger or pulled pork sandwich?
Bread and Butter Slaw
