Recipe information
Total Time
15 min
Yield
Makes 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon sour cream
1 tablespoon cider vinegar
1 tablespoon water
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 Savoy or green cabbage, cored, cut into 3 wedges, and thinly sliced crosswise (6 to 8 cups)
2 cups fresh flat-leaf parsley leaves
Preparation
Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.
