- 1 small Savoy cabbage
- 2 tbsp. salted capers
- 4 tbsp. flat-leaf parsley leaves
- 2 tbsp. red wine vinegar
- ½ cup extra virgin olive oil
- Discard the tough outer leaves of the cabbage. Cut the cabbage in half and remove the core. Slice the cabbage very finely.
- Rinse capers in a strainer under cold running water.
- Chop parsley.
- Make dressing with red wine vinegar and olive oil. Season.
- Toss cabbage with dressing.
- Add parsley and capers, and toss again.
- Makes 4 accompanying servings.