Lost Dishes: Ed's White Front

Ed's White Front: Coleslaw

The coleslaw at Ed’s White Front was very popular. One of the owner's son chuckled at the commonly held notion that there was a secret recipe.

"That coleslaw was basic as can be," he said. "We started by shredding fresh cabbage – not real fine, but not real coarse – into one of those big, 24-inch stainless-steel bowls. Then we’d take two of our chili bowls and fill them with sugar and sprinkle it over the cabbage, and then we’d take a gallon jug of cider vinegar and pour it out – glug, glug, glug – until it had soaked the cabbage. We’d mix it all up a little, and it was always best if it sat overnight."


Shredded cabbage	Apple cider vinegar

Coleslaw

Source: St. Louis Post-Dispatch, January 3, 2006

Yield: 24 side-dish servings

Ingredients

12 cups shredded cabbage (from about 2 medium heads)
1 cup granulated sugar
1 1/4 cups apple cider vinegar
1 1/2 tsp salt
1 tsp freshly ground black pepper

Preparation

Place cabbage in a large bowl. Sprinkle with sugar; mix thoroughly. Add vinegar; mix well. Season with salt and pepper; mix again.

Cover and refrigerate overnight; let stand at room temperature for at least 15 minutes, then mix again before serving.

Serve as a side dish or use on barbecue sandwiches, hamburgers or hot dogs as a condiment.