Recipe of the Week

Main Ingredient - Cabbage
Created by Elizabeth Karmel

This coleslaw is as good as it is easy. Elizabeth's Grandmother's 'secret' was to peel the leaves off a very fresh cabbage and crisp them in ice water before grating on a box grater.

Created by Elizabeth Karmel
Created by Elizabeth Karmel

This coleslaw is as good as it is easy. My mother’s “secret’ was to peel the leaves of a very fresh cabbage and crisp them in ice water before grating on a box grater. My mother served this creamy version of coleslaw with corn sticks and fried fish, but I make it more often to accompany simple grilled meat or as a picnic side dish. If you use a whole cabbage, you will need to double the dressing.

Created by Elizabeth Karmel

North Carolina Style Pulled Pork is the dish that started it all – my love affair with grilling and barbecue. Growing up in North Carolina – only a stone’s throw from Lexington, the World BBQ headquarters – I always visited a BBQ joint to get my pork fix. We’d either eat it there or take it home in quart containers to reheat in a silver chafing dish. After college, I said good-bye to the BBQ joints and moved north. Well, you know what they say about necessity being the mother of invitation…I just had to teach myself how to make pulled pork. Here is my tired and true version made most often on a gas grill, no less!

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Created by Elizabeth Karmel
Created by Elizabeth Karmel

hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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