Ingredients
1 medium head red cabbage (about 1-1/2 pounds)1 medium head green cabbage (about 1-1/2 pounds)5 tablespoons white vinegar, divided1 medium onion, chopped2 medium red apples, chopped2 tablespoons brown sugar1 tablespoon Dijon mustard1/2 cup sour cream1/2 cup mayonnaise2 tablespoons crumbled blue cheese1 tablespoon minced chives1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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.
