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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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