Directions
- 1In a large sauté pan, melt 3 tbls butter and olive oil.
- 2Add shallot and garlic and saute for about 5 minutes.
- 3Reduce the heat to medium-low and add cabbage and salt.
- 4Cook, stirring occasionally, until the cabbage has reduced by half and is soft and slightly caramelized, about 25 minutes.
- 5Meanwhile, bring a large pot of water up to a rolling boil and generously season with a few pinches of salt.
- 6Cook the noodles until al dente, making sure to save 1/2 cup of pasta water.
- 7Drain the noodles and add to a large bowl along with the cooked cabbage.
- 8In a small mixing bowl, combine the miso and pasta water and whisk until smooth.
- 9Pour the mixture into the bowl along with the 2 tbls butter.
- 10Stir until the butter is melted.
- 11Season with lots of black pepper and grated Parmesan.
Ingredients
- 5 tbls salted butter, divided
- 2 tbls olive oil
- 2 large shallot, thinly sliced
- 3 garlic cloves, chopped
- 1 head cabbage, cored and thinly sliced (about 6 cups tightly packed)
- 0.5 tsp kosher salt
- 1 bag egg noodles
- 1 tbls heaping white miso paste
- 0.5 cup reserved pasta water
- Freshly ground black pepper
- Freshly grated parm
Equipment
large sauté panlarge potsmall mixing bowl
Tips
- Cook cabbage until it has reduced by half and is soft and slightly caramelized, with a little color.
- Can be a side or a main dish with added protein.
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