1 medium head red cabbage (about 1-1/2 pounds)
1 medium head green cabbage (about 1-1/2 pounds)
5 tablespoons vinegar, divided
1 medium onion, chopped
2 medium red apples, chopped
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 cup light sour cream
1/2 cup mayonnaise
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh or dried chives
1 tablespoon chopped fresh parsley or one teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly slice or shred cabbage; place in an 8-quart Dutch oven. Add two tablespoons vinegar. Cover and cook over medium heat for eight to ten minutes or until cabbage is crisp-tender, stirring occasionally. Add onion, apples, sugar, mustard and remaining vinegar. Cook, uncovered, for two to three minutes.
Place mixture in a large bowl; cover and refrigerate for one hour or until completely cool.
Add remaining ingredients; toss to coat. Cover and refrigerate at least six hours.
Recipe makes 24 servings.
Did You Know?
The humble cabbage is a very versatile vegetable. It's great for coleslaw, but cabbage can bring so much more to your table - and you! Cabbage leaves were used to make poultices for bruises (Maiscott 2000). Modern medicine has reported that cabbage leaves can help protect the lining of the stomach (Fleming 2000).
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