Lemony Miso Cabbage

By Kay Chun

Updated April 21, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
15 min
Rating
5(193)
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Cabbage, butter and miso are a terrific trio; the butter and miso creates a savory silky sauce that enhances the mild vegetable. The cabbage is quickly steamed until softened, then finished over high heat to encourage caramelization for deeper sweeter flavor. Fresh lemon juice and dill instantly brighten the dish, balancing out the rich butter sauce.  This fast-cooking dish is a wonderful side dish for mains like pan-roasted chicken, fish and steak, as well as all sorts of rice and noodle dishes. 

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Ingredients

Yield:4 servings

  • 1 tablespoon white miso 

  • 2 tablespoons unsalted butter

  • 1 pound green cabbage, chopped into 1-inch pieces and layers separated (about 6 cups)

  • Salt and pepper

  • 1 tablespoon lemon juice 

  • 2 tablespoons chopped fresh dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 15 milligrams cholesterol; 95 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 347 milligrams sodium; 2 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk miso with ¼ cup of water until well blended, mashing the miso until it dissolves. 

  2. Step 2

    In a 12-inch nonstick skillet with a lid, melt butter over medium-high heat. Add cabbage, season with salt and pepper and cook, stirring to evenly coat the cabbage in the butter, 1 minute. Drizzle the miso mixture on top and stir until well incorporated. Cover and cook until cabbage is just softened, 2 minutes. 

  3. Step 3

    Uncover and mix well, then spread the cabbage in an even layer. Cook, undisturbed, until all of the liquid is absorbed and the cabbage is lightly golden underneath, 2 minutes. 

  4. Step 4

    Turn off the heat, add lemon juice and dill, and mix until well blended, stirring up any browned bits on the bottom of the pan. Season with salt and pepper.

  5. Step 5

    Transfer cabbage to a shallow bowl and serve warm or at room temperature.

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Ratings

5 out of 5
193 user ratings
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Comments

MHO

I can’t believe I get to comment first. This was good, and I assume similar to the addictive cabbage recipe. I rinsed the cabbage beforehand and the water took a while to evaporate. Also, I added quite a bit of lemon. It worked well with the fish I served, but I’d tone it down a bit next time to let the earthiness of the miso shine through.

Elliemo

This was excellent. I wanted to make it right away so I used a bag of shredded cabbage I already had on hand - cook time was a little shorter as a result and it did not need to go in the oven. Paired it with simple salmon grilled with mayo/sriracha marinade. Will definitely make again.

Caro

This was absolutely delicious. Didn't have dill and didn't substitute. Easy on the lemon. Will make many more times.

Elizabeth Morrison

Delicious, simple and economical. Be sure to allow time for all the water to evaporate. Mine took much more than two minutes. Nice to get caramelization on the bottom.

Carmen

It never mentions when the cabbage should to into the oven, neither at what temperature. I guess it’s between steps 2 and 3.

Pamela

Has anyone veganized this? Would olive or coconut or avocado oil work instead of the butter?

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