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Ruby Slaw

Country.Chef's picture
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon

Thinly slice or shred cabbage; place in an 8-qt.
Dutch oven.
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.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2415 Calories from Fat 1113

% Daily Value*

Total Fat 125 g192%

Saturated Fat 27.4 g137%

Trans Fat 0 g

Cholesterol 159.5 mg53.2%

Sodium 2782.7 mg115.9%

Total Carbohydrates 312 g104%

Dietary Fiber 77.2 g308.8%

Sugars 186.2 g

Protein 56 g112.2%

Vitamin A 629% Vitamin C 2778%

Calcium 171.5% Iron 136.3%

*Based on a 2000 Calorie diet

Ruby Slaw Recipe