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(138)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
138 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Lauren

Really liked this. Made exactly as written. Easy prep and a unique flavor. Served with roasted salmon. Would make again.

Cecily

great utilitarian side! made it alongside the “sheet-pan chicken and potatoes with feta, lemon and dill” and both turned out fantastic. would benefit from using a high quality miso so that that flavor really sings.

Laura Di Battista, Toronto

I agree with the other cooks. This is an easy fabulous recipe. What a great way to make cabbage. It's such an overlooked vegetable, but it's so cheap and plentiful all year round that I'm going to make it more often. Once again, thank you NYT Cooking!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.