Lemony Miso Cabbage
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
Instructions:
In a small bowl, whisk miso with ¼ cup of water until well blended, mashing the miso until it dissolves.
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.
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.
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.
Transfer cabbage to a shallow bowl and serve warm or at room temperature.