INGREDIENTS

• 1 1 1/2-pound green cabbage
• The leaves from a 1 3/4 ounce-bunch of flat leaf parsley
• 1 tablespoon crème fraîche or sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 3 tablespoons olive oil
• 2 tablespoons cider vinegar
• About .15 ounces (exact I know) snipped chives
• 2 tablespoons finely chopped capers
• Salt
• Pepper

PROCEDURE

Core the cabbage and slice into 6 wedges.  Feed through the food processor, fitted with the thin slicing disk.  Feed the parsley in after it. In a large bowl, whisk together the crème fraîche, mustard, anchovy paste, olive oil, vinegar, chives, and capers until combined.  Season liberally with salt and pepper.  Add the shredded cabbage and parsley, and toss to thoroughly combine.  Cover with plastic wrap and refrigerate for 1 hour.  Serve.print this recipe