Crisp the cabbage in iced water for half an hour in the refrigerator.
Remove the stalk, finely chop the leaves.
Finely grate the carrot and mix with the cabbage.
For the marinade, mix well sour cream with salt, sugar, vinegar, pepper, onion juice and mayonnaise, fold into the cabbage.
Leave to marinate for at least an hour and then serve as a garnish.