Brookville Hotel Sweet and Sour Coleslaw: A Taste of Kansas History in Your Kitchen
Brookville Hotel, a culinary landmark in Kansas, might be gone, but its legendary sweet and sour coleslaw recipe lives on. For generations, this family-style restaurant served up platters of fried chicken, mashed potatoes, cream gravy, and of course, this unforgettable coleslaw. The hotel closed its doors, but the recipe has been meticulously recreated by countless home cooks hoping to recapture that nostalgic flavor. This isn’t your average mayo-laden coleslaw; it’s a tangy, slightly sweet, and incredibly refreshing side dish that perfectly complements rich, savory meals. This recipe delivers the authentic Brookville Hotel experience right to your own kitchen, offering a taste of Kansas history and a guaranteed crowd-pleaser.
Why This Coleslaw is Special
What sets the Brookville Hotel coleslaw apart from other recipes? It’s all about the vinegar-based dressing. Many coleslaw recipes rely heavily on mayonnaise, which can make them heavy and greasy. This recipe uses a blend of vinegar, sugar, and spices to create a light, bright, and zesty dressing that perfectly coats the cabbage and other vegetables. The sweetness is subtle, balancing the acidity of the vinegar for a harmonious flavor profile. The result is a coleslaw that’s both refreshing and addictive.
The Authentic Brookville Hotel Coleslaw Recipe
This recipe has been meticulously tested and adjusted to replicate the flavor of the original Brookville Hotel coleslaw. While the exact recipe remains a closely guarded secret, this version comes incredibly close. Follow these steps carefully for the best results:
Ingredients:
* **Cabbage:** 1 medium head of green cabbage, finely shredded (about 8 cups)
* **Carrots:** 2 medium carrots, shredded
* **Green Bell Pepper:** 1/2 green bell pepper, finely diced
* **Onion:** 1/4 small onion, finely minced (optional, but recommended for that authentic bite)
* **Celery Seed:** 1 teaspoon
* **Dry Mustard:** 1/2 teaspoon
* **Salt:** 1/2 teaspoon (or to taste)
* **Black Pepper:** 1/4 teaspoon (or to taste)
* **White Vinegar:** 1/2 cup
* **Sugar:** 1/2 cup
* **Vegetable Oil:** 1/4 cup
* **Water:** 2 tablespoons
Equipment:
* Large bowl
* Small saucepan
* Whisk
* Grater or food processor with shredding attachment
* Sharp knife
* Cutting board
Instructions:
**1. Prepare the Vegetables:**
* **Cabbage:** Remove the outer leaves of the cabbage and discard them. Cut the cabbage into quarters, then remove the core from each quarter. Using a sharp knife or a mandoline slicer, finely shred the cabbage. You should aim for a consistency similar to what you would find in a store-bought coleslaw mix. Place the shredded cabbage in a large bowl.
* **Carrots:** Peel the carrots and either shred them using a grater or use a food processor with a shredding attachment. Add the shredded carrots to the bowl with the cabbage.
* **Green Bell Pepper:** Remove the seeds and membranes from the green bell pepper. Finely dice the pepper and add it to the bowl.
* **Onion:** If using, finely mince the onion. Since raw onion can be overpowering, especially in coleslaw, be sure to mince it very finely. Add the minced onion to the bowl.
**2. Make the Dressing:**
* In a small saucepan, combine the white vinegar, sugar, vegetable oil, water, celery seed, dry mustard, salt, and black pepper.
* Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly until the sugar is completely dissolved. Do not boil the dressing.
* Once the sugar is dissolved, remove the saucepan from the heat and let the dressing cool slightly for a few minutes.
**3. Combine and Chill:**
* Pour the slightly cooled dressing over the shredded cabbage, carrots, green bell pepper, and onion in the large bowl.
* Gently toss the ingredients together until the vegetables are evenly coated with the dressing. Be careful not to overmix, as this can cause the cabbage to become limp.
* Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the cabbage to soften slightly. The longer it chills, the better it tastes!
**4. Serve:**
* Before serving, give the coleslaw a good stir to redistribute the dressing. Taste and adjust the seasoning as needed. You may want to add a pinch more salt or pepper to suit your preference.
* Serve the Brookville Hotel Sweet and Sour Coleslaw chilled as a side dish with fried chicken, barbecue, sandwiches, or any other meal that could benefit from a refreshing and tangy accompaniment.
Tips for the Perfect Brookville Hotel Coleslaw
* **Shredding the Cabbage:** The key to great coleslaw is finely shredded cabbage. If you don’t have a mandoline slicer or food processor, you can use a sharp knife, but be sure to take your time and aim for thin, even shreds. Pre-shredded coleslaw mix can be used, but the texture and flavor won’t be quite the same as using freshly shredded cabbage.
* **Adjusting the Sweetness:** The sweetness of the dressing can be adjusted to your preference. If you prefer a less sweet coleslaw, reduce the amount of sugar by a tablespoon or two. If you like it sweeter, add a little more sugar.
* **Adding Other Vegetables:** While the traditional Brookville Hotel coleslaw is made with just cabbage, carrots, and green bell pepper (and optional onion), you can add other vegetables to customize it to your liking. Some popular additions include red bell pepper, celery, or even a sprinkle of poppy seeds.
* **Making it Ahead:** This coleslaw is best made ahead of time, as it allows the flavors to develop and the cabbage to soften. It can be stored in the refrigerator for up to 3 days.
* **Don’t Overdress:** It’s better to start with less dressing and add more as needed. You want the vegetables to be coated, but not swimming in dressing. Overdressed coleslaw can become soggy and unappetizing.
* **Use Fresh Ingredients:** The fresher the ingredients, the better the flavor of the coleslaw. Use crisp, fresh cabbage, carrots, and bell pepper for the best results.
* **The Optional Onion Debate:** The original Brookville Hotel coleslaw may or may not have included onion. Some sources say it did, some say it didn’t. The inclusion of onion adds a slight sharpness that some people enjoy. If you’re not a fan of raw onion, you can omit it altogether, or use a milder onion like a sweet Vidalia onion.
* **Vinegar Type:** While white vinegar is called for in this recipe to remain true to the original flavor profile, you can experiment with other types of vinegar. Apple cider vinegar would add a subtle fruity note, while rice vinegar would create a milder, more delicate flavor.
Variations on the Classic Recipe
While the authentic Brookville Hotel coleslaw recipe is delicious as is, there are many ways to customize it to your liking. Here are a few variations to try:
* **Spicy Coleslaw:** Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy kick.
* **Creamy Coleslaw:** For a creamier coleslaw, add a tablespoon or two of mayonnaise or sour cream to the dressing. This will give it a richer, more decadent flavor.
* **Pineapple Coleslaw:** Add a can of crushed pineapple (drained well) to the coleslaw for a tropical twist. The pineapple adds sweetness and a hint of acidity that complements the other flavors perfectly.
* **Asian-Inspired Coleslaw:** Use rice vinegar instead of white vinegar and add a teaspoon of soy sauce and a pinch of ginger to the dressing. You can also add shredded snow peas or edamame for added texture and flavor.
* **Vegan Coleslaw:** Substitute the sugar with maple syrup or agave nectar to make the coleslaw vegan.
Serving Suggestions
The Brookville Hotel Sweet and Sour Coleslaw is a versatile side dish that pairs well with a variety of meals. Here are a few serving suggestions:
* **Fried Chicken:** This coleslaw is the perfect complement to crispy fried chicken. The tangy dressing cuts through the richness of the chicken, creating a balanced and satisfying meal.
* **Barbecue:** Serve it alongside pulled pork, ribs, or brisket for a classic barbecue feast. The coleslaw’s refreshing flavor will help cool down the palate after indulging in smoky, savory meats.
* **Sandwiches:** Add a scoop of coleslaw to your favorite sandwiches for extra flavor and crunch. It’s especially delicious on pulled pork sandwiches, Reuben sandwiches, or even veggie burgers.
* **Grilled Meats:** This coleslaw is a great side dish for grilled steaks, chicken, or fish. It adds a touch of freshness and acidity to grilled meats, making them even more flavorful.
* **Picnics and Potlucks:** Brookville Hotel Sweet and Sour Coleslaw is a perfect dish to bring to picnics and potlucks. It’s easy to make ahead of time, travels well, and is always a crowd-pleaser.
The Legacy of the Brookville Hotel
The Brookville Hotel was more than just a restaurant; it was a Kansas institution. For generations, families gathered at the hotel to enjoy its famous fried chicken and other homestyle dishes. The hotel’s closure was a loss for the community, but its recipes live on, allowing people to recreate the taste of Kansas history in their own kitchens. This Sweet and Sour Coleslaw is a delicious reminder of the Brookville Hotel’s legacy and a testament to the power of food to bring people together.
Printable Recipe Card
**Brookville Hotel Sweet and Sour Coleslaw Recipe**
**Yields:** 8 servings
**Prep time:** 20 minutes
**Chill time:** 2 hours (or overnight)
**Ingredients:**
* 1 medium head green cabbage, finely shredded (about 8 cups)
* 2 medium carrots, shredded
* ½ green bell pepper, finely diced
* ¼ small onion, finely minced (optional)
* 1 teaspoon celery seed
* ½ teaspoon dry mustard
* ½ teaspoon salt (or to taste)
* ¼ teaspoon black pepper (or to taste)
* ½ cup white vinegar
* ½ cup sugar
* ¼ cup vegetable oil
* 2 tablespoons water
**Instructions:**
1. **Prepare Vegetables:** Shred cabbage and carrots. Dice green pepper and mince onion (if using).
2. **Make Dressing:** In a saucepan, combine vinegar, sugar, oil, water, celery seed, mustard, salt, and pepper. Simmer until sugar dissolves; cool slightly.
3. **Combine & Chill:** Pour dressing over vegetables; toss to coat. Refrigerate at least 2 hours or overnight.
4. **Serve:** Stir before serving. Adjust seasoning as needed. Enjoy!
Enjoy this taste of Kansas history! It’s a perfect side for so many meals and is sure to become a family favorite. Let me know in the comments how yours turns out!