1/2 medium head cabbage, chopped
1/4 medium head cabbage, chopped
1 mound green onions, chopped
1/4 medium head cabbage, chopped
1 teaspoon salt
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
In a large bowl, toss the cabbage and onions together. Sprinkle the salt and sour cream on top. Cover and refrigerate.
In a large bowl, toss the salad greens. Mix the white sugar, Dijon mustard, Worcestershire sauce and salt. Pour over lettuce and cabbage mixture.
Cover and refrigerate in the refrigerator for at least 2 hours. Meanwhile, chop up the remaining parsley. Slice leaves and chop into bite size pieces.