1 cabbage head
1/2 c. olive oil
1 onion, very finely chopped
2 tbsp. minced parsley
2 cloves garlic, minced
3 tbsp. wine vinegar
2 tbsp. water
1 tsp. creole mustard

Shred cabbage as finely as possible, wash the cabbage and drain well. Be sure cabbage is dry (very important). Put cabbage in a salad bowl and pour over it half of the olive oil. Mix well, until all the cabbage is coated with the oil. Combine the rest of the olive oil, vinegar, water and creole mustard in small bowl; mix well. Then add the onion, parsley and garlic; mix well. Pour over cabbage, toss until well mixed. Add salt and pepper to taste.