In a blender combine all dressing ingredients except oil. Season mixture with salt and pepper and blend until combined well. With motor running, add oil in a stream, blending until dressing is emulsified. In a 4-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and add cabbage, stirring to coat. If using cabbage for salad on this page, cool, covered and chill.
Cabbage keeps covered and chilled about one week.
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