4 1/2 c. finely shredded white cabbage
2 green onions, finely chopped
10 oz. can condensed tomato soup
3 tbsp. red wine vinegar
1 clove garlic, crushed
2 tbsp. finely chopped fresh parsley
Salt and pepper to taste

Mix cabbage, carrots and onions together. In separate bowl, mix soup (undiluted), vinegar, garlic, parsley, salt and pepper. Blend. Pour over cabbage. Toss; chill well. Serve cold over lettuce leaves or in tomato cups, chilled.