Jason Carolina-Style Coleslaw (from '09 Pig 'n Paddle)

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Ingredient List:

20 pounds - shredded/chopped cabbage (1 pound)

1.2 quarts - ketchup (1/4 cup)

2 pounds - sugar (3 tablespoons)

1.5 cups - cider vinegar, (4%) (1 tablespoon)

1.5 ounces - salt (1/2 teaspoon)

1.5 ounces - pepper (1/2 teaspoon)

.5 ounces - Optional ground red pepper (1/4 teaspoon)

Directions:
For 6-8 sandwiches, use the quantities in (perenthesis)

Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes.

Then add the wet ingredients and mix well. Refrigerate as long as possible before serving.

NOTE: If you have 5% vinegar, dilute it before mixing with the cabbage: mix 2 quarts with 1 pint of water, then use only 2 quarts of the resulting mixture for the recipe.