|Red cabbage head||1 Medium|
|Green cabbage head||1 Medium|
|Vinegar||5 Tablespoon (Divided)|
|Onion||1 Medium, chopped|
|Red apples||2 Medium, chopped|
|Brown sugar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Crumbled blue cheese||2 Tablespoon|
|Chopped chives||1 Tablespoon (Fresh / Dried)|
|Chopped fresh parsley/1 teaspoon dried parsley flakes||1 Tablespoon|
Thinly slice or shred cabbage; place in an 8-qt.
Add 2 tablespoons vinegar.
Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally.
Add onion, apples, sugar, mustard and remaining vinegar.
Cook, uncovered, for 2-3 minutes.
Place mixture in a large bowl; cover and refrigerate for 1 hour or until completely cool.
Add remaining ingredients; toss to coat.
Cover and refrigerate at least 6 hours.