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Shredded Beef 'n' Slaw Sandwiches

 Shredded Beef 'n' Slaw Sandwiches
"I have served these tangy, hearty sandwiches for family gatherings and to many a work crew. They have always gone over quite well.
30 ServingsPrep: 20 min. Cook: 2-3/4 hours


  • 4 pounds beef stew meat, cut into 1-inch cubes
  • 2 cups water
  • 2 cups ketchup
  • 1/2 to 3/4 cup Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon prepared mustard
  • 2 teaspoons salt
  • 8 cups shredded cabbage
  • 30 sandwich buns, split


  • In a Dutch oven, bring beef and water to a boil. Reduce heat; cover
  • and simmer for 2 hours or until tender.
  • Remove beef with a slotted spoon; shred with two forks and set aside.
  • Skim fat from cooking liquid. Stir in the ketchup, Worcestershire
  • sauce, lemon juice, horseradish, mustard and salt. Add shredded beef
  • and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45
  • minutes or until cabbage is tender.
  • Spoon 1/3 cup onto each sandwich bun. Yield: 30 sandwiches.
Nutritional Facts: 1 sandwich equals 322 calories,

2 of 2

Shredded Beef 'n' Slaw Sandwiches (continued)

Nutritional Facts: 9 g fat (3 g saturated fat), 38 mg cholesterol, 831 mg sodium, 41 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.