1 small head green cabbage (1 ¼ pounds), cored and sliced thin
1 tablespoon white miso
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
½ teaspoon sugar
⅛ teaspoon red pepper flakes
2 tablespoons vegetable oil
1 onion, halved and sliced thin
1 carrot, peeled and shredded
1 garlic clove, minced to paste
4 scallions, sliced thin
1 teaspoon sesame seeds, toasted
Soaking the cabbage gets rid of some of the enzymes that produce sulfurous flavors; do not skip this step.
1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, whisk miso, soy sauce, vinegar, sesame oil, sugar, and pepper flakes together in bowl.
2. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. 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. Transfer onion mixture to small bowl.
3. Return now-empty skillet to medium-high heat, add remaining 1 tablespoon vegetable oil, 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.