Ingredients
1/2 cup sugar1/2 cup tarragon vinegar2 tablespoons olive oil1 teaspoon salt1 teaspoon paprika1 garlic clove, minced8 cups shredded cabbage (about 1 medium head)2 tablespoons minced fresh parsley
Preparation
In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, salt, paprika and garlic; shake well. Place cabbage and parsley in a large bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.
