1 small green cabbage*, grated or chopped into 1/8-inch-thick pieces
1 to 2 cups Lexington-Style barbecue sauce
sea salt and freshly ground black pepper to taste
*Some people insist on grating or chopping the cabbage by hand. In all the barbecue restaurants, they use a food processor and I have gotten used to the very finely minced coleslaw that they serve. So, feel free to use a food processor for this coleslaw.