Caramelized Cabbage and Miso Butter Noodles
Caramelized Cabbage and Miso Butter Noodles
Ingredients
For the Caramelized Cabbage
- 1 head green cabbage, about 2 pounds, cored and cut into 1-inch wedges
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Miso Butter Noodles
- 12 ounces ramen noodles, or other quick-cooking noodles, discard seasoning packets
- 4 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup water, or reserved noodle cooking water
For Garnish
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the cabbage: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the cabbage wedges in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until deeply browned and slightly softened.
⏱️ 15 min
- 2
Once all cabbage is browned, return all wedges to the skillet. Sprinkle with brown sugar, salt, and black pepper. Drizzle with apple cider vinegar. Reduce heat to medium-low, cover, and cook for another 10-15 minutes, or until the cabbage is tender and caramelized, stirring occasionally.
⏱️ 15 min
- 3
While the cabbage cooks, prepare the noodles: Bring a large pot of salted water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente. Reserve 1/4 cup of the noodle cooking water, then drain the noodles.
⏱️ 8 min
- 4
Make the miso butter sauce: In a separate large skillet or wok, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the white miso paste, soy sauce, and sesame oil. Whisk in the 1/4 cup of reserved noodle cooking water (or fresh water) until the sauce is smooth and slightly thickened.
⏱️ 5 min
- 5
Add the drained noodles to the miso butter sauce. Toss gently to coat the noodles evenly. Cook for 1-2 minutes, allowing the noodles to absorb the flavors.
⏱️ 2 min
- 6
To serve, divide the miso butter noodles among four bowls. Top with the caramelized cabbage wedges. Garnish with sliced scallions and toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Cabbage and Miso Butter Noodles
For the Caramelized Cabbage
- 1 head green cabbage, about 2 pounds, cored and cut into 1-inch wedges
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Miso Butter Noodles
- 12 ounces ramen noodles, or other quick-cooking noodles, discard seasoning packets
- 4 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup water, or reserved noodle cooking water
For Garnish
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the cabbage: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the cabbage wedges in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until deeply browned and slightly softened.
⏱️ 15 min - 2
Once all cabbage is browned, return all wedges to the skillet. Sprinkle with brown sugar, salt, and black pepper. Drizzle with apple cider vinegar. Reduce heat to medium-low, cover, and cook for another 10-15 minutes, or until the cabbage is tender and caramelized, stirring occasionally.
⏱️ 15 min - 3
While the cabbage cooks, prepare the noodles: Bring a large pot of salted water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente. Reserve 1/4 cup of the noodle cooking water, then drain the noodles.
⏱️ 8 min - 4
Make the miso butter sauce: In a separate large skillet or wok, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the white miso paste, soy sauce, and sesame oil. Whisk in the 1/4 cup of reserved noodle cooking water (or fresh water) until the sauce is smooth and slightly thickened.
⏱️ 5 min - 5
Add the drained noodles to the miso butter sauce. Toss gently to coat the noodles evenly. Cook for 1-2 minutes, allowing the noodles to absorb the flavors.
⏱️ 2 min - 6
To serve, divide the miso butter noodles among four bowls. Top with the caramelized cabbage wedges. Garnish with sliced scallions and toasted sesame seeds.
⏱️ 5 min