Ingredients

1 1/4 pounds green cabbage, trimmed and shredded, about 5 cups
2 ounces Roquefort cheese, or other mild blue cheese, crumbled
5 tablespoons olive oil
1 to 1 1/2 tablespoons red wine vinegar
2 anchovy fillets, drained and finely minced
1 small clove garlic, peeled and mashed
2 medium scallions, trimmed and finely minced
3 tablespoons sour cream
Freshly ground black pepper
1 cup finely shredded carrots

Directions

In a food processor, combine Roquefort, olive oil, 1 tablespoon of vinegar, anchovies, and garlic, and process until smooth. Transfer to a small mixing bowl, add scallions and sour cream, and whisk until well blended. Season with salt and pepper. Pour dressing over cabbage, add carrots and toss gently. Cover and refrigerate overnight. The next day, taste and correct seasoning, adding more vinegar if necessary, and a large grinding of pepper. Serves 4 to 6.