Ruby Slaw

• 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.

head red cabbage, head green cabbage, white vinegar, onion, red apples, brown sugar, mustard, sour cream, mayonnaise, blue cheese, chives, parsley, salt, pepper

Taken from www.tasteofhome.com/recipes/ruby-slaw/ (may not work)