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Hey everyone, I use this recipe to help create a sandwich famous in Pittsburgh. Begin with 1 lb finely shredded cabbage and add:
1/2 cup sugar
1.5 tsp kosher salt
1/4 cup vegetable oil
1/4 cup apple cider vinegar
1 tsp Louisiana hot sauce
1/4 tsp celery seed
1 tsp coarse black pepper

The hot sauce is optional but not really. Many people like to wilt cabbage with sugar salt and celery seed for 2 hours but it's not necessary. Just let the slaw mix up for at least 1 hour.
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Wow - warms my heart to see folks discussing Primanti Bros style sandwiches/slaw, being I'm originally being from the region. I'm now on the Eastern side of PA, but now and then see Primanti's on a food show rerun. I'm not particularly a fan of fries on a sandwich, but sometimes people want to 'carb up'. I'm looking forward to a road trip when Tuff's place gets opened up - I get over that way on occasion.
Rick

quote:
Originally posted by Tuff's Smokin' Grill:
Hey everyone, I use this recipe to help create a sandwich famous in Pittsburgh. Begin with 1 lb finely shredded cabbage and add:
1/2 cup sugar
1.5 tsp kosher salt
1/4 cup vegetable oil
1/4 cup apple cider vinegar
1 tsp Louisiana hot sauce
1/4 tsp celery seed
1 tsp coarse black pepper

The hot sauce is optional but not really. Many people like to wilt cabbage with sugar salt and celery seed for 2 hours but it's not necessary. Just let the slaw mix up for at least 1 hour.

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