Ingredients
- 1 tablespoon white miso
- ¼ cup water
- 2 tablespoons unsalted butter
- 1 pound green cabbage, chopped into 1-inch pieces with the layers separated, about 6 cups
- Salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
Instructions
1
In a small bowl, whisk the miso with ¼ cup water, mashing the miso until it dissolves and the mixture is smooth.
2
Melt the butter in a 12-inch nonstick skillet with a lid over medium-high heat.
3
Add the cabbage, season with salt and pepper, and cook for 1 minute, stirring to coat the cabbage evenly in the butter.
4
Pour the miso mixture over the cabbage and stir until well incorporated. Cover and cook until the cabbage is just softened, about 2 minutes.
5
Uncover and stir well, then spread the cabbage into an even layer. Cook without stirring until the liquid is absorbed and the cabbage is lightly golden underneath, about 2 minutes.
6
Turn off the heat. Add the lemon juice and dill, scraping up any browned bits from the bottom of the pan as you mix. Adjust with salt and pepper.
7
Transfer to a shallow serving bowl and serve warm or at room temperature.
💡 Cook's Tips
- Separate the layers: Pulling apart the chopped cabbage helps it cook quickly and evenly.
- Dissolve the miso first: A smooth miso mixture coats the cabbage without leaving salty clumps.
- Do not oversteam: Cover only until the cabbage is just tender so it keeps some texture.
- Let it caramelize: Spread the cabbage evenly and leave it undisturbed for the final browning step.
- Add lemon off heat: This preserves its brightness and balances the rich miso-butter sauce.
Side Dish
Vegetable
Japanese-Inspired