Catfish Parlor's Cole Slaw

(ganked from the Austin TX Catfish Parlor - by permission)
1 Green Cabbage, shredded
1/2 to 1 large onion, sliced
1/2 large bell pepper, chopped
1/2 cup vegetable oil
1/3 to 1/2 cup red wine vinegar
Salt to taste, about 1-1/2 teaspoons
Pepper to taste
Sugar to taste, 1 teaspoon or more
1 clove garlic, minced
Chopped parsley for color
Remove wilted outer leaves of cabbage
Slice cabbage and onion in long, thin pieces.
Chop cabbage core and green pepper in food processor or grinder
Combine Cabbage, onion and green pepper in large bowl and toss.
Set aside.

In a blender, food processor or by hand, mince garlic.
Add red wine vinegar, oil, pepper and salt.
Blend and pour over slaw.
Toss well.
Add sugar to taste. Amount will vary with the season and the sweetness of the cabbage.
Add chopped parsley for color.
Store slaw covered in the refrigerator for up to three days. After that, it will start turning into sauerkraut.
Makes about 1 to 1-1/2 quarts.