Lemony Miso Cabbage
Updated April 21, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 15 min
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
9 grams carbs; 15 milligrams cholesterol; 95 calories; 2 grams monounsaturated 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
- Step 1
In a small bowl, whisk miso with ¼ cup of water until well blended, mashing the miso until it dissolves.
- 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.
- 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.
- 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.
- Step 5
Transfer cabbage to a shallow bowl and serve warm or at room temperature.
Private Notes
Comments
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.
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.
One of the best things I’ve made in a long time, truly shows the beauty in simplicity! I used a big purple cabbage and made it for meal prep. I’ve been taking bites every time I’ve opened the fridge. It’s so addicting. Love that it tastes great hot or cold. New recipe obsession.
Delicious. My husband loved it. As someone else said, I think I’d use less lemon next time although after cooking and refrigerating it tasted almost kimchi like (although obviously not even close to the real thing). Had a briney and fresh taste.
It was so good! I added oyster mushrooms and some grated ginger for extra flavor and I had it in the fridge, would highly recommend the ginger. I would go lighter on the lemon next time though. Otherwise, so delicious and could be used as a great base for so many other things.
I wasn’t a fan of the flavor combination. It just tasted like bland cabbage with an overpowering dill/pickle taste.