For vinaigrette:
3 tablespoons water
2 tablespoons seasoned rice vinegar
1 tablespoon sugar
2 tablespoons red or white miso (fermented soybean paste)
3 tablespoons vegetable oil
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons finely grated peeled fresh ginger
4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini
For cabbage
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
One cabbage, very thinly sliced crosswise
Make vinaigrette:
Purée all vinaigrette ingredients in a blender until smooth.
Sauté cabbage:
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and sauté until cabbages are wilted, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean. Toss with dressing.
Submitted By CSA Stephanie Reese, adapted from a Gourmet Magazine recipe