Active Time

　　15 min

　　Total Time

　　15 min

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

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