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

Instructions

1. Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.