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