Caramelized Cabbage and Egg Noodles with Miso Butter

30 mins
Serves 1
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Directions

  1. 1In a large sauté pan, melt 3 tbls butter and olive oil.
  2. 2In a large sauté pan, melt 3 tbls butter and olive oil.
  3. 3In a large sauté pan, melt 3 tbls butter and olive oil.
  4. 4Add shallot and garlic and saute for about 5 minutes.
  5. 5Add shallot and garlic and saute for about 5 minutes.
  6. 6Add shallot and garlic and saute for about 5 minutes.
  7. 7Reduce the heat to medium-low and add cabbage and salt.
  8. 8Reduce the heat to medium-low and add cabbage and salt.
  9. 9Reduce the heat to medium-low and add cabbage and salt.
  10. 10Cook, stirring occasionally, until the cabbage has reduced by half and is soft and slightly caramelized, about 25 minutes.
  11. 11Cook, stirring occasionally, until the cabbage has reduced by half and is soft and slightly caramelized, about 25 minutes.
  12. 12Cook, stirring occasionally, until the cabbage has reduced by half and is soft and slightly caramelized, about 25 minutes.
  13. 13Meanwhile, bring a large pot of water up to a rolling boil and generously season with a few pinches of salt.
  14. 14Meanwhile, bring a large pot of water up to a rolling boil and generously season with a few pinches of salt.
  15. 15Meanwhile, bring a large pot of water up to a rolling boil and generously season with a few pinches of salt.
  16. 16Cook the noodles until al dente, making sure to save 1/2 cup of pasta water.
  17. 17Cook the noodles until al dente, making sure to save 1/2 cup of pasta water.
  18. 18Cook the noodles until al dente, making sure to save 1/2 cup of pasta water.
  19. 19Drain the noodles and add to a large bowl along with the cooked cabbage.
  20. 20Drain the noodles and add to a large bowl along with the cooked cabbage.
  21. 21Drain the noodles and add to a large bowl along with the cooked cabbage.
  22. 22In a small mixing bowl, combine the miso and pasta water and whisk until smooth.
  23. 23In a small mixing bowl, combine the miso and pasta water and whisk until smooth.
  24. 24In a small mixing bowl, combine the miso and pasta water and whisk until smooth.
  25. 25Pour the mixture into the bowl along with the 2 tbls butter.
  26. 26Pour the mixture into the bowl along with the 2 tbls butter.
  27. 27Pour the mixture into the bowl along with the 2 tbls butter.
  28. 28Stir until the butter is melted.
  29. 29Stir until the butter is melted.
  30. 30Stir until the butter is melted.
  31. 31Season with lots of black pepper and grated Parmesan.
  32. 32Season with lots of black pepper and grated Parmesan.
  33. 33Season with lots of black pepper and grated Parmesan.

Ingredients

  • 5 tbls salted butter, divided
  • 5 tbls salted butter, divided
  • 5 tbls salted butter, divided
  • 2 tbls olive oil
  • 2 tbls olive oil
  • 2 tbls olive oil
  • 2 large shallot, thinly sliced
  • 2 large shallot, thinly sliced
  • 2 large shallot, thinly sliced
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 1 head cabbage, cored and thinly sliced (about 6 cups tightly packed)
  • 1 head cabbage, cored and thinly sliced (about 6 cups tightly packed)
  • 1 head cabbage, cored and thinly sliced (about 6 cups tightly packed)
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 1 bag egg noodles
  • 1 bag egg noodles
  • 1 bag egg noodles
  • 1 tbls heaping white miso paste
  • 1 tbls heaping white miso paste
  • 1 tbls heaping white miso paste
  • 0.5 cup reserved pasta water
  • 0.5 cup reserved pasta water
  • 0.5 cup reserved pasta water
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly grated parm
  • Freshly grated parm
  • 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.