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Ruby Slaw

Total Time

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


20-24 servings

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.


  • 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


  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.

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