Serves 6 to 8
1/4 cup vegetable oil
1/4 cup white-wine vinegar
1 tablespoon dry sherry
2 cloves garlic, finely chopped
1 tablespoon sugar
1 teaspoon coarse salt
1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
1/4 cup flat-leaf chopped parsley
1. Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
2. Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.
Note: Recipe from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern
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