Cabbage with Miso "Floating Cloud" Dressing

We seem to be having cabbage a lot lately, I guess it's in place of other leafy greens like kale, which doesn't grow here, it's not cold enough ( I really really miss it) and spinach, which is also rare in Tarifa market, although sometimes if we ask for it it comes the next day.  The good news is we like cabbage and although it is not very glamorous, we have some recipes that jazz it up to super.

Cabbage with Miso "Floating Cloud" Dressing

This is also one of the dishes that I do.  I like preparing simple things that have good results and this is one of those recipes.  It is from the most beautiful Tassajara Cookbook: Lunches, Picnics and Appetizers, a collection of recipes and photos from the Zen monastery near San Francisco.   The book uses this with a cabbage salad and recommends it with tofu and bell pepper as a cold dish, with the weather a bit nippy here we added tomato and served it warm.

Adapted from Tassajara Cookbook, Lunches, Picnics and Appetizers by Karla Oliviera

Miso Floating Cloud Dressing

3 tbsp sunflower oil
1 tsp toasted sesame oil
1.5 tbsp red miso
1/4 tsp dry mustard
1/2 tbsp fresh ginger minced

1. Mix all ingredients together in a bowl and whisk.

Cabbage 

1 tsp olive oil
2 cups shredded green cabbage
1 red bell pepper, julienned
1 tomato, chopped
1/4 cup toasted walnuts

1. Heat the olive oil in a heavy bottom sauce pan, add the cabbage and bell pepper, stir for a few minutes, reduce heat to low, cover and simmer for around 10 minutes stirring occasionally.
2. Add the chopped tomatoes and cook for a few more minutes.
3. Remove from heat, stir in Miso Floating Cloud dressing, toss to cover.  Top with toasted walnuts and serve.