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Ingredients:
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 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 yields 2 to 24 servings.

See also:
Raisin Slaw
Cabbage-Orange Slaw
Freezer Coleslaw
Quick Coleslaw
Broccoli Cole Slaw
Overnight Coleslaw
Best Ever Coleslaw Diabetic Recipe
Low Fat Deli Coleslaw
Tangy Cranberry Coleslaw Healthy Christmas Recipe
Low Carb Asian Coleslaw

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