Cabbage is an especially unsexy food. It’s sounds even less alluring than kale, though I admit to loving kale with abandon. But when I got an enormous (and I mean ENORMOUS) head of cabbage at the farmer’s market for $2, I realized maybe it wasn’t so bad after all.

Braised cabbage with a bit of butter and fresh ginger is pretty darn good, which is how I used half of it. But that other half has been sitting in my fridge for nearly a week now, taunting me. Yesterday I subsisted almost entirely on cheese and cheese-related things (like bread, with melted cheese), and so I decided dinner should be light and healthy tonight, and darn it, I would use the rest of that cabbage.

And so, voila, cabbage slaw and miso-ginger cabbage soup!

The cabbage slaw inspiration came from here. I weirdly happened to have both celery and radishes (just 2 stalks & 3 radishes respectively, but the perfect amount to add to 1/4 of a head of cabbage). I modified the dressing a bit, as I did have blue cheese and did not have chives (I had a couple of scallions, which I scattered on top instead). This dressing would be good on any bowl of very crunchy things — creamy dressings only appeal to me in contrast with toothsome veggies. And, crap, I just realized I used cheese in this. SO CLOSE.

Buttermilk (Blue Cheese) Dressing

1/2 c. buttermilk, well shaken
1 T. mayonnaise or sour cream
1 t. sugar
2 T. apple cider vinegar
2-3 T. crumbled blue cheese (opt.)
healthy pinch of salt

The cabbage soup doesn’t so much deserve a recipe — basically I simmered a bunch of coins of ginger in 6 c. water, added a couple of big tablespoons of white miso paste (a brilliant pantry item, definite must-have), and then the shredded cabbage. A bit of soy sauce and scallions to finish and you’re done!