This is a little different from the usual mayonnaise coleslaw. MamaLeone (“Mother” to Gene) was noted for cooking or making things simple,different and delicious.
1½  to2 pounds cabbage           
Freshly grated black pepper in ample quantities                  
1 tablespoon grated onion (can increase this to taste, as much as ¼to 1/3 cup)
1 tablespoon grated carrot (can increase this to taste, as much as ½cup)
2 large garlic cloves, mashed
½ cup white-wine vinegar 
½ cup olive oil
8 anchovy fillets, chopped

Slice or shred the cabbage into a bowl. Grind black pepperover it.
Pour the vinegar into a pan and heat. Add garlic, carrot, onion, and olive oil;bring to a boil. Take from the heat immediately as it boils. Add anchovies,stir, and pour over cabbage. Toss, and cover tightly. When cool, cover withplastic wrap and refrigerate until well-chilled; preferably overnight.

Serves 6 to 8.

(adapted from Leone’sItalian Cooking, a wonderful cookbook writtenby Gene Leone as a tribute to his mother, a chef-owner of Mama Leone’sRestaurant in NYC)

This recipe has been kitchen tested.


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