Caramelized Cabbage and Miso Butter Noodles

Ingredients

• 1 head cabbage, thinly sliced
• 2 tablespoons butter
• 1 shallot, finely minced
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1 pound egg noodles
• 1/2 cup pasta water
• 2 tablespoons miso paste
• 4 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• Red chili flakes to taste

Instructions

1. Thinly slice 1 head of cabbage.
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 finely minced shallot and sauté until softened, about 3-5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.
3. If using, add 1/4 cup of white wine and let it reduce slightly.
4. Add the sliced cabbage to the skillet. It will look like a lot, but it will wilt down significantly. Season with salt and pepper.
5. While the cabbage is wilting, boil 1 pound of egg noodles according to package directions. Reserve about 1/2 cup of pasta water before draining.
6. In a small bowl, dissolve 2 tablespoons of miso paste in the reserved pasta water.
7. Once the cabbage has wilted down, add the cooked egg noodles to the skillet along with the miso mixture.
8. Add 4 tablespoons of butter and stir to combine everything. Toss well until the noodles and cabbage are coated.
9. Stir in 1/2 cup of grated Parmesan cheese and plenty of black pepper. Add red chili flakes for a bit of heat.
10. Serve hot, topped with extra Parmesan cheese and red chili flakes if desired.