Ruby Slaw Recipe
Ingredients
| 1 medium head red cabbage | ||
| 1 medium head green cabbage | ||
| Vinegar | 5 Tablespoon, divided | |
| Onion | 1 Medium, chopped | |
| 2 medium red apples, chopped | ||
| Brown sugar | 2 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Blue cheese | 2 Tablespoon, crumbled | |
| Chopped chives | 1 Tablespoon, dried | |
| 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
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.
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.
Chef
