Parsley Cabbage Salad with Sherry Vinaigrette

• 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

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

head cabbage, flatleafed parsley, sherry, extravirgin olive oil, redwine vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/parsley-cabbage-salad-with-sherry-vinaigrette-13468 (may not work)