Garlic-Cabbage Salad - cooking recipe

Ingredients

4 1/2 c. finely shredded white cabbage
4 1/2 c. finely shredded red cabbage
5 cloves garlic, minced
1 can flat anchovies, drained, finely chopped and mashed
1 Tbsp. red wine vinegar
1/2 c. light olive or vegetable oil
1/2 tsp. freshly ground pepper
1/4 tsp. salt
1/4 c. parsley sprigs

Preparation

Place red and white cabbage in separate bowls.
Mix together the garlic and anchovies.
Add vinegar, oil, salt and pepper; stir well (do not mix in food processor).
Divide this mixture evenly between the two bowls of cabbage.