Serves 1
Directions
- 1Melt a few pats of butter in a pan.
- 2Add the sliced shallot and cook until soft.
- 3Add the minced garlic and cook until fragrant, about 15 seconds.
- 4Add the whole head of sliced cabbage to the pan.
- 5Add a little salt to the cabbage to help it break down as it cooks.
- 6While the cabbage cooks down, cook the egg noodles according to package directions.
- 7Before straining, reserve a quarter cup of pasta water.
- 8Once the cabbage has significantly reduced in size and starts to caramelize, add the cooked noodles to the pan.
- 9In a separate bowl, mix the reserved quarter cup of pasta water with a tablespoon of white miso paste.
- 10Add the miso-pasta water mixture directly to the pan with the noodles and cabbage.
- 11Add a couple more pats of cold butter to the pan to create a glossy sauce.
- 12Mix everything until it is nice and emulsified.
- 13Garnish with freshly ground black pepper.
Ingredients
- 3 pats butter
- 1 shallot
- 2 garlic cloves minced
- 1 whole head of sliced cabbage
- 1 pinch salt
- 1 package egg noodles
- 0.25 cup pasta water
- 1 tbsp white miso paste
- 2 pats cold butter
- 1 pinch freshly ground black pepper
Equipment
cutting boardpan
Tips
- Use egg noodles as they complement the caramelized cabbage texture well.
- Reserve a quarter cup of pasta water for the sauce.
- Add cold butter at the end for a glossy sauce.
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