Caramelized Cabbage and Miso Butter Noodles

Name: Caramelized Cabbage and Miso Butter Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 head green cabbage, thinly sliced; 5 tbsp unsalted butter, divided; 1 shallot, minced; 2 cloves garlic, minced; 1/4 cup dry white wine; 12 oz egg noodles; 2 tbsp white miso paste; 1/2 cup Parmesan cheese, freshly grated, plus more for serving; salt, to taste; freshly ground black pepper, to taste; red pepper flakes, for garnish

Caramelized Cabbage and Miso Butter Noodles combine soft, golden cabbage with umami-rich miso butter and tender egg noodles for a quick, savory-sweet comfort dish that works as a standalone meal or elegant side.

🌍American 🏷️Cabbage 🏷️Egg noodles 🏷️Miso butter 🏷️Pasta Comfort food

🏷️

🏷️Easy recipe

-0:00

heresyourbiteonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by heresyourbite

-0:00

heresyourbiteonTikTok

Ingredients

1 head green cabbage, thinly sliced
5 tbsp unsalted butter, divided
1 shallot, minced
2 cloves garlic, minced
1/4 cup dry white wineoptional
12 oz egg noodles
2 tbsp white miso paste
1/2 cup Parmesan cheese, freshly grated, plus more for serving
salt, to taste
freshly ground black pepper, to taste
red pepper flakes, for garnishoptional

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Instructions

1
Thinly slice the head of cabbage.
2
In a large pan over medium heat, melt about 4 tablespoons of butter.
3
Add the minced shallot and sauté until softened and fragrant, about 2-3 minutes.
4
Stir in the minced garlic and cook for another 30 seconds.
5
If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook down for about a minute.
6
Add all of the sliced cabbage to the pan, season with salt, and stir to coat in the butter.
7
Cook the cabbage, stirring occasionally, for 15-20 minutes, until it has wilted significantly and is tender and lightly caramelized.
8
While the cabbage is cooking, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions.
9
Before draining the noodles, reserve about 1/2 cup of the starchy pasta water.
10
In a small bowl or mug, whisk the miso paste with the reserved pasta water until it's fully dissolved.
11
Add the cooked and drained noodles to the pan with the caramelized cabbage.
12
Pour the miso-pasta water mixture over the noodles and cabbage. Add the remaining 1 tablespoon of butter, the grated Parmesan cheese, and a generous amount of freshly ground black pepper.
13
Toss everything together until the noodles are well-coated in the creamy sauce.
14
Serve immediately, topped with additional Parmesan cheese and red pepper flakes, if desired.

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Tips & Notes

Pro tips

Slice cabbage as thin as possible to ensure even caramelization and tender texture.
Don't skip the dry white wine—it deglazes the pan and adds crucial acidity to balance the miso's richness.
Whisk the miso paste into the warm noodles off heat to preserve its probiotic benefits and prevent curdling.
Reserve 1 cup of starchy noodle water before draining; use it to loosen the sauce if the dish becomes too thick.

Substitutions

White miso → red or brown miso (use 1.5 tbsp; flavor will be deeper and more assertive)
Egg noodles → fresh ramen, bucatini, or fettuccine (texture and cook time may vary slightly)
Parmesan → Pecorino Romano or Gruyère (stronger, saltier options; reduce added salt)
Unsalted butter → salted butter (reduce salt added at the end)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.

Common Questions

Can I use a different type of miso?

Red or brown miso will work but will deepen the color and add more funk; start with 1.5 tbsp and taste. White miso is milder and recommended for this dish.

How do I know when the cabbage is properly caramelized?

The cabbage should be deeply golden, tender, and slightly crispy at the edges—about 12–15 minutes over medium-high heat. Stir occasionally to prevent burning.

Can I make this ahead?

Cook the cabbage and noodles separately, then store both in the fridge for up to 3 days. Reheat gently and toss with fresh miso butter just before serving.