If you’re gonna do that, do it right and add bacon!
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I love cabbage most any way, and reading this thread has certainly been an inspiration, but my favorite is likely to remain coleslaw in most any grilled sandwich with meat or meat and cheese. Latest was smoked turkey and Swiss on great sourdough. As to sour cream and vegan (or any) food, I am hooked on Salvadorian sour cream. It is like a midway point between a tangy creme fraiche and a rich sour cream. A line of it in the bottom of most any taco, hard or soft, is pretty tasty and a great foil to very spicy salsa.
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Living in an area with a heavy influence from the Spanish-speaking world, can agree and confirm that crema is a great thing!
Last weeks announcement of barbecue was immediately followed by “who’s bringing coleslaw!”
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I am in Austin, Texas. I always have both table crema and crema agria on hand. Yes to coleslaw with barbecue! I have also noticed more and more places serving corn, usually in a warm corn salad, with barbecue. And, of course, beans. One of my favorite spots offers butter beans on the weekend. Honestly, as much as I love barbecue (fatty brisket and jalapeno sausage for me, please), I could happily enjoy a meal of good barbecue sides!
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Colleagues took me to Salt Lick when we were working in Austin last year.
That’s some damned fine 'cue…amd I have a bottle of a lovely red from thir vineyard tht needed to sit for a year or so
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I like coleslaw on a barbecued pork sandwich!
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Yes, the Salt Lick has excellent 'cue, and their sides and their sauce are superb but also atypical for this area. It is that rare barbecue spot where I’ll have some sauce with my meal.
When I first heard of coleslaw on a pulled pork sandwich, I remember thinking, “What an odd combination!”, but then thought it’s not so different than sauerkraut on a Reuben, so the next time I made pulled pork sandwiches, I piled on the slaw. Now I serve and eat them no other way!
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Well, there is a variant of the Reuben — the Rachel— that uses slaw instead of sauerkraut and pastrami instead of corned beef. I’ve seen it with turkey too, but what’s the point? 
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Once it’s got turkey, it is called often called a Rachel, a Pacific Reuben, or a Californian Reuben.
Up here (could be regional), it’s the turkey that makes a Rachel, not the form of cabbage. I.think I usually seem them made with kraut and turkey, not slaw.
I had to Google
Boarshead uses kraut.
Martha uses slaw.
Turkey was the only luncheon meat I ate from around age 10 to 29, so I would have been ordering the Rachel if I had seen it on a menu.
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I’ve seen a turkey Rachel offered on a neighborhood student -dive takeout. 
along with pizzas and chicken tikka. And spaghetti 
I can’t get a local deli’s page to load for me , so you’ll just have to trust the testimony of my tastebuds.
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a relative, the Georgia Reuben, with Turkey and Slaw is on the Zingerman’s menu in Michigan
https://www.zingermansdeli.com/menus/full-menu/
I thought they used to serve a Rachel, as well
Call it what you will, virtually any luncheon meat, sliced cheese, sauerkraut and Russian or thousand island dressing or coleslaw, on any decent bread, cooked on a griddle, is going to be good, or you can substitute roast beef or leftover steak and a pile of grilled onions to make a griddled cheesesteak.
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I would also eat a grilled sauerkraut and Swiss sandwich!
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Did you ever watch Great Chef’s of the Southwest about 40 years ago. The reason I ask is because his daughter said that he used the leftover juice from the canned peaches for the peach cobbler in the BBQ sauce. That was his secret ingredient. Nothing went to waste there.
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I love that.
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I have to figure out how to do this for one, since that is how many I cook for. It sounds wonderful!
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Anyone ever try this?
Have patience when making the rice. It turns out, but patience is key.
