- 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.