1 lg. head of cabbage, sliced thin
1 grated carrot
3 shallots, sliced
2 cloves garlic, minced
1/4 c. chopped parsley

SAUCE:

1/2 c. cider vinegar
1/4 c. sugar
1 tsp. celery seed
Salt to taste
1/4 tsp. green peppercorns, crushed
1/4 c. vegetable oil
1/4 c. olive oil
1 tbsp. brown mustard
2 chopped flat anchovies (optional)

Mix all sauce ingredients. Combine carrot, shallots, parsley, garlic and cabbage and mix well. Refrigerate day before serving. Pour sauce over and serve. Keeps for several days. Serves 8.