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Ruby Slaw Recipe

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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.

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Ruby Slaw Recipe

Prep: 15 min. Cook: 15 min. + chilling

Yield: 20-24 Servings

15 15 30

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

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.

Nutritional Facts 1 serving (3/4 cup) equals 79 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 114 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Ruby Slaw in Country February/March 1996, p51

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