Easy Miso Butter Noodles with Cabbage Recipe

“Kinda piggybacking off another rec you got. These were so good. Could also skip the miso and you have basic Haluski.”

“Grown up buttered noodles! Also called lazy perogies. It’s comfort in a bowl Yield: 6 servings Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes This recipe features one whole head of cabbage (6 cups when thinly sliced) which might sound audacious. However, similar to spinach or arugula, cabbage can substantially reduce in size as it cooks; unlike spinach and arugula, though, it transforms into something sweet, tender and lightly savory. In this case, with the addition of aromatics like shallot and garlic and egg noodles — a chewier, more tender noodle than most — you’re greeted with an unexpectedly craveable bowl. Add your choice of protein, like shredded rotisserie chicken or cooked shrimp, for a complete meal, or finish the dish with chili crunch or Parmesan cheese to make it your own.  Ingredients 6 tablespoons salted butter, divided 1 large shallot, thinly sliced 2 garlic cloves, finely minced 1 small head savoy cabbage, cored and thinly sliced (about 6 cups tightly packed) ½ teaspoon kosher salt (such as Diamond Crystal), plus more to taste 4 cups egg noodles 1 tablespoon white miso paste ¼ cup reserved pasta water Freshly ground black pepper, for garnish Instructions Step 1 In a large sauté pan, melt 4 tablespoons of butter over medium heat. Add shallotand cook until soft and translucent, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 15 to 30 seconds. Reduce the heat to medium-low and add cabbage and salt. Cook, stirring occasionally, until the cabbage has reduced by half and is soft and slightly caramelized, about 20 to 22 minutes. Step 2 Meanwhile, bring a large pot of water up to a rolling boil and generously season with a few pinches of salt. Cook the egg noodles 1 minute less than the package instructions. Reserve ¼ cup of pasta water. Strain (do not rinse) and transfer the noodles to the cabbage. Step 3 In a small mixing bowl, combine the misopaste and reserved pasta water and whisk until smooth. Pour the mixture over the cabbage and noodles and reduce the heat to low. Add the remaining 2 tablespoons of butter and cook, stirring frequently, until the butter is melted and the noodles are glossy, about 2 minutes. Taste and season with additional salt, if needed. Step 4 Plate the noodles and garnish with freshly ground black pepper before serving.”