- (1) green cabbage
- (3) Granny Smith apples
- (8 ounces) sour cream
- (2 tablespoons) apple cider vinegar
- (1 tablespoon) fresh parsley, minced
- (1/2 teaspoon) salt
- (1/2 teaspoon) ground pepper
- Core cabbage and grate coarsely. Use about 5 cups in a large bowl
- Shred apples and add to bowl.
- Add remaining ingredients and mix well.
- Cover and chill 2 to 3 hours or overnight before serving.