Sautéed Cabbage with Miso and Scallions

  Serving Size  : 4  

 
  1           small head  green cabbage (1 1/4 pounds) — cored and sliced thin
  1           tablespoons  white miso
  2           teaspoons  soy sauce
  2           teaspoons  rice vinegar
  1           teaspoons  toasted sesame oil
   5/8      teaspoon  sugar
   1/8      teaspoon  red pepper flakes
  2           tablespoons  butter
  1          whole  onion — half moons
  1          carrot — peeled and shredded
              Salt
  1          garlic clove — minced to paste
  5         scallions — sliced thin
  1        teaspoons  sesame seeds — toasted

1)  Whisk miso, soy sauce, vinegar, sesame oil, sugar, and pepper flakes together in bowl.2. Heat 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat until shimmering.

2)  Add onion, carrot, and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

3)  Transfer onion mixture to small bowl. Return now-empty skillet to medium-high heat, add remaining 1 tablespoon butter, and heat until shimmering. Add cabbage and sprinkle with 1/4 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

4)  Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in onion mixture, miso mixture, and scallions. Season with salt to taste, transfer to serving bowl, sprinkle with sesame seeds, and serve.