Simple Chilli Miso Butter Cabbage
A vibrant and flavorful dish combining the umami richness of miso with the spicy kick of chili, enveloped in creamy butter.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Cabbage
- 1 medium Green Cabbage Approximately 1.5 to 2 pounds.
Chili Paste
- 2 tablespoons Chili Paste Such as gochujang or sambal oelek.
Miso Paste
- 3 tablespoons Miso Paste Preferably white or yellow.
Butter
- 3 tablespoons Unsalted Butter
Garlic
- 2 cloves Minced Garlic For added depth and aroma.
Salt
- 0.5 teaspoon Salt Or to taste.
Pepper
- Freshly Ground Black Pepper To taste.
Green Onions
- 2-3 Green Onions Sliced for garnish.
Instructions
- Begin by preparing the cabbage. Remove the outer leaves and cut the cabbage into quarters. Remove the core and slice the cabbage into thin strips, about 1 inch wide. Rinse the cabbage under cold water and drain well.
- Heat a large skillet over medium heat. Add the unsalted butter and allow it to melt completely.
- Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant.
- Add the sliced cabbage to the skillet and toss in the garlic butter. Cook for about 5-7 minutes until wilted but still crunchy.
- In a small bowl, combine the miso paste, chili paste, and salt. Mix until smooth, adding water if necessary.
- Pour the miso sauce over the cabbage and toss to coat. Cook for another 3-4 minutes.
- Taste and adjust seasoning with pepper and more salt if needed. Add more chili paste for extra heat if desired.
- Remove from heat and transfer to a serving dish. Garnish with sliced green onions.
- Serve immediately while warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water.