Mama Leone’s Coleslaw
Ingredients
- 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
Instructions
- 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.
Notes
Serves 6 to 8.
This is a little different from the usual mayonnaise coleslaw. Mama Leone (Mother to Gene) was noted for cooking or making things simple,different and delicious. (adapted from Leone’s Italian Cooking, a wonderful cookbook written by Gene Leone as a tribute to his mother, a chef-owner of Mama Leone’s Restaurant in NYC) This recipe has been kitchen tested.
This is a little different from the usual mayonnaise coleslaw. Mama Leone (Mother to Gene) was noted for cooking or making things simple,different and delicious. (adapted from Leone’s Italian Cooking, a wonderful cookbook written by Gene Leone as a tribute to his mother, a chef-owner of Mama Leone’s Restaurant in NYC) This recipe has been kitchen tested.