1 head Wakefield cabbage1/2 bunch Italian flat-leaf parsley 1 tablespoon crème fraîche or sour cream 1 teaspoon Dijon mustard 1 teaspoon anchovy paste 3 tablespoons olive oil 2 tablespoons cider vinegar 1 to 2 tablespoons dried chives 2 tablespoons finely chopped capers Salt Pepper
Core the cabbage and slice into 6 wedges. Feed through the food processor, fitted with the thin slicing disk. Feed the parsley in after it.
In a large bowl, whisk together the crème fraîche (or sour cream), mustard, anchovy paste, olive oil, vinegar, chives, and capers until combined. Season liberally with salt and pepper. Add the shredded cabbage and parsley, and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 1 hour. Serve.