Cabbage Noodles
Cabbage Noodles
Ingredients
- 3 shallots, chopped
- 6 cloves garlic, finely chopped
- 1 head cabbage, quartered and thinly sliced
- 3 blocks butter
- 1 squeeze olive oil, plus more for finishing
- 1/2 teaspoon red pepper flakes
- as needed salt, for pasta water and cabbage
- 1 bag egg noodles
- 1 teaspoon garlic powder, or onion powder
- as needed black pepper, freshly ground
- 1 tablespoon miso paste
- as needed Parmesan cheese, grated
- as needed chili crisp
Instructions
- 1
Chop the shallots and finely chop the garlic. Place them in separate small bowls.
⏱️ 5 min - 2
Cut the whole head of cabbage into quarters, then slice each quarter into thin strips. Place the sliced cabbage in a large bowl.
⏱️ 5 min
- 3
Place a large pot or Dutch oven on the stove over medium heat. Add 1 block of butter and a squeeze of olive oil to the pot.
⏱️ 2 min
- 4
Once the butter is melted, add the chopped shallots to the pot. Sprinkle in the red pepper flakes. Stir the shallots and red pepper flakes, allowing them to cook until fragrant, about 3-4 minutes.
⏱️ 4 min
- 5
In a separate large pot, add water and a generous amount of salt, then bring to a rolling boil. Add the egg noodles to the boiling water and cook according to package directions, typically 3-5 minutes.
⏱️ 5 min•🌡️ 212
- 6
Once the shallots are fragrant, add the chopped garlic to the pot with the shallots and stir for about 1 minute until aromatic.
⏱️ 1 min
- 7
Add the entire bowl of sliced cabbage to the pot. It will look like a lot, but it will cook down significantly.
⏱️ 1 min
- 8
Season the cabbage with salt, garlic powder (or onion powder), and freshly ground black pepper. Stir to combine all the ingredients and continue to sauté until the cabbage has softened, about 8-10 minutes.
⏱️ 10 min
- 9
While the noodles are cooking, use a ladle to scoop out and reserve approximately 1 cup (250 ml) of the starchy pasta water into a measuring cup.
⏱️ 1 min
- 10
In the reserved pasta water, add 1 tablespoon of miso paste. Stir until the miso paste is fully dissolved.
⏱️ 2 min
- 11
Drain the cooked noodles and add them directly into the pot with the cooked cabbage mixture.
⏱️ 1 min
- 12
Add the remaining 2 blocks of butter on top of the noodles and cabbage.
⏱️ 1 min
- 13
Pour the miso-pasta water mixture into the pot.
⏱️ 1 min
- 14
Stir all the ingredients together in the pot until the butter is melted and everything is well combined and coated.
⏱️ 2 min
- 15
Spoon the cabbage noodles into individual serving bowls.
⏱️ 1 min
- 16
Drizzle Gloria's Extra Virgin Olive Oil generously over each serving.
⏱️ 1 min
- 17
Grate Parmesan cheese over the top of each bowl.
⏱️ 1 min
- 18
Grind a generous amount of fresh black pepper over the dish.
⏱️ 1 min
- 19
Add some chili crisp on top for a final touch. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cabbage Noodles
- 3 shallots, chopped
- 6 cloves garlic, finely chopped
- 1 head cabbage, quartered and thinly sliced
- 3 blocks butter
- 1 squeeze olive oil, plus more for finishing
- 1/2 teaspoon red pepper flakes
- as needed salt, for pasta water and cabbage
- 1 bag egg noodles
- 1 teaspoon garlic powder, or onion powder
- as needed black pepper, freshly ground
- 1 tablespoon miso paste
- as needed Parmesan cheese, grated
- as needed chili crisp
Instructions
- 1
Chop the shallots and finely chop the garlic. Place them in separate small bowls.
⏱️ 5 min - 2
Cut the whole head of cabbage into quarters, then slice each quarter into thin strips. Place the sliced cabbage in a large bowl.
⏱️ 5 min - 3
Place a large pot or Dutch oven on the stove over medium heat. Add 1 block of butter and a squeeze of olive oil to the pot.
⏱️ 2 min - 4
Once the butter is melted, add the chopped shallots to the pot. Sprinkle in the red pepper flakes. Stir the shallots and red pepper flakes, allowing them to cook until fragrant, about 3-4 minutes.
⏱️ 4 min - 5
In a separate large pot, add water and a generous amount of salt, then bring to a rolling boil. Add the egg noodles to the boiling water and cook according to package directions, typically 3-5 minutes.
⏱️ 5 min•🌡️ 212 - 6
Once the shallots are fragrant, add the chopped garlic to the pot with the shallots and stir for about 1 minute until aromatic.
⏱️ 1 min - 7
Add the entire bowl of sliced cabbage to the pot. It will look like a lot, but it will cook down significantly.
⏱️ 1 min - 8
Season the cabbage with salt, garlic powder (or onion powder), and freshly ground black pepper. Stir to combine all the ingredients and continue to sauté until the cabbage has softened, about 8-10 minutes.
⏱️ 10 min - 9
While the noodles are cooking, use a ladle to scoop out and reserve approximately 1 cup (250 ml) of the starchy pasta water into a measuring cup.
⏱️ 1 min - 10
In the reserved pasta water, add 1 tablespoon of miso paste. Stir until the miso paste is fully dissolved.
⏱️ 2 min - 11
Drain the cooked noodles and add them directly into the pot with the cooked cabbage mixture.
⏱️ 1 min - 12
Add the remaining 2 blocks of butter on top of the noodles and cabbage.
⏱️ 1 min - 13
Pour the miso-pasta water mixture into the pot.
⏱️ 1 min - 14
Stir all the ingredients together in the pot until the butter is melted and everything is well combined and coated.
⏱️ 2 min - 15
Spoon the cabbage noodles into individual serving bowls.
⏱️ 1 min - 16
Drizzle Gloria's Extra Virgin Olive Oil generously over each serving.
⏱️ 1 min - 17
Grate Parmesan cheese over the top of each bowl.
⏱️ 1 min - 18
Grind a generous amount of fresh black pepper over the dish.
⏱️ 1 min - 19
Add some chili crisp on top for a final touch. Enjoy!
⏱️ 1 min