Can be prepared in 45 minutes or less.

Ingredients

　　1/4 medium head cabbage, chopped fine (about 2 cups)

　　1 cup packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped coarse

　　3 tablespoons medium-dry Sherry

　　2 teaspoons extra-virgin olive oil

　　1 teaspoon red-wine vinegar

　　freshly ground black pepper to taste

　　In a bowl toss together cabbage and parsley. In a small saucepan simmer Sherry until reduced to about 1 tablespoon and cool. Drizzle salad with Sherry, oil, vinegar, pepper, and salt to taste and toss well.