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Ingredients Jump to Instructions ↓

  1. 1 medium head red cabbage (about 1-1/2 pounds)

  2. 1 medium head green cabbage (about 1-1/2 pounds)

  3. 5 tablespoons white vinegar, divided

  4. 1 medium onion, chopped

  5. 2 medium red apples, chopped

  6. 2 tablespoons brown sugar

  7. 1 tablespoon Dijon mustard

  8. 1/2 cup BREAKSTONE'S® Sour Cream

  9. 1/2 cup mayonnaise

  10. 2 tablespoons crumbled blue cheese

  11. 1 tablespoon minced chives

  12. 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

  13. 1/2 teaspoon salt

  14. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. 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. Yield: 20-24 servings.

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