This recipe for sour slawÂ is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. This side goes great with braised pork chops and hush puppies.
Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.