Sounds like a fun time.
This vinegar-based sauce poured on meat when plated also makes a great slaw so it serves double duty!!
2 cups apple cider vinegar
3 TBS ketchup
2 TBS packed brown sugar
4 tsp. kosher salt (makes a huge difference so use kosher)
1 TBS Tabasco or other hot sauce
1 – 2 tsp. hot red pepper flakes, more or less to taste
1 – 2 tsp. black pepper
Along with my chopped cabbage I also place in food processor some green pepper, white onion or spring, and carrot. Carrot can be done first because sometimes it's stubborn and won't chop up. By the time you chop up the carrot you have cabbage/green pepper/white onion soup
Chop your cabbage (I do mine in the food processor) - add 1 cup of the cider mixture and let sit in fridge for a couple hours.
I usually double this recipe because it will keep for a loooooooooong time in the fridge.