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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Red cabbage is one of the crops grown here on Long Island, and this recipe is one of the ways I most like to use it. This salad is a pretty addition to any meal. 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, 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 minced chives |
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
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.
2. Place mixture in a large bowl; cover and refrigerate for 1 hour or until completely cool.
3. Add remaining ingredients; toss to coat. Cover and refrigerate at least 6 hours. Yield: 20-24 servings.
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