Miso Butter Cabbage & Turkey Lo Mein
with Carrots, Cashews & Crispy Fried Onions
- Wheat
- Soy
- Tree Nuts
- Milk
For this flavor explosion, you’ll sear wedges of cabbage in butter so the sugars inside caramelize to create unbelievable depth and sweetness. You’ll then braise it in the oven with umami-rich miso and serve atop tender lo mein noodles, cashews, and carrots tossed in a sweet and savory chili-soy sauce. Finish with a sprinkling of crispy fried onions and your taste buds will be firing on all cylinders.
Ingredients
10 ounce
Ground Turkey
½ ounce
Vidalia Onion Paste
4 ounce
Shredded Carrots
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Conehead Cabbage
2 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 ounce
Cashews
(Contains: Tree Nuts)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 375 degrees. Bring a medium pot of salted water to a boil (large pot for 4 servings). Wash and dry produce.
Quarter cabbage lengthwise, keeping stem and core intact. Trim and thinly slice scallions, separating whites from greens. Roughly chop cashews.
In a small bowl, whisk together miso sauce concentrates and ¾ cup water (1½ cups for 4) until smooth.
Heat 2 TBSP butter (4 TBSP for 4 servings) and a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add cabbage, cut sides down. Cook until dark brown and beginning to soften slightly, 3-4 minutes. Flip cabbage to second cut side; cook until dark brown, 3-4 minutes more.
Add 1 TBSP vinegar (2 TBSP for 4) to pan. Cook, undisturbed, until vinegar has mostly reduced, 15-20 seconds.
Stir in miso mixture (reserve bowl); bring liquid to a boil. Once boiling, turn off heat. (If your pan isn’t ovenproof, transfer cabbage and liquid to a baking dish now.)
Carefully transfer pan to oven and bake on middle rack until cabbage is tender and liquid has reduced, 20-25 minutes.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.
Drain noodles and rinse under cold water, 30 seconds. Shake off excess water and set aside. Reserve pot.
Meanwhile, in bowl used for miso mixture, whisk together Vidalia onion paste, soy sauce, chili sauce, remaining vinegar, and ¼ cup water (½ cup for 4 servings) until smooth.
Heat a large drizzle of oil in pot used for noodles over medium-high heat. Add carrots and scallion whites; lightly season with salt and pepper. Cook, stirring occasionally, until carrots begin to soften slightly, 1-2 minutes.
Reduce heat to medium. Add garlic powder and cashews. Cook, stirring, until garlic powder is fragrant, 30-60 seconds.
Add drained noodles, soy-chili sauce, and 1 TBSP butter (2 TBSP for 4 servings) to pot with carrot mixture. Cook, stirring, until butter has melted and noodles are thoroughly coated, 30-60 seconds. Taste and season with salt and pepper if desired.
Divide carrot and cashew lo mein between shallow bowls; top with braised cabbage. Spoon as much miso butter sauce from pan over cabbage as you like. Garnish with crispy fried onions and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish, praising the miso-butter cabbage and authentic lo mein taste. Some found the sauces too strong.
- Ease of prep: Several noted it was time-consuming, but most felt the effort was worthwhile for the delicious result.
- Suggestions: Consider cutting the cabbage into smaller pieces and mixing it with the noodles for better integration.
- Portions: The dish was filling even without meat; some enjoyed it as a satisfying vegetarian meal.
- Versatility: Customers successfully customized the recipe, adding shrimp or lamb chops for tasty variations. 🍲
Reviews from our home cooks
Going in this one was a "whatever" meal. After having this meal we think this might be one of the best Hello Fresh meals we have had in our time with your company. Prep/cooking time recommendations were all spot on. Flavor was outstanding. We did add shrimp which was an easy add to the cooking process. The "cone" cabbage was especially cute. Thanks for a wonderful meal tonight.
Delicious noodles! Will totally order again. Not quite sure what the cabbage is trying to do; the cabbage would be more integrated in the noodles if I cut them into pieces and spread them out before serving.
Interesting dish and preparation. I almost preferred it with shrimp and no cabbage better but I like vegetables to make dishes more filling for minimal calories. Edit: this entire dish is so much better the next day! The flavors get to meld a little better.
Took a little more time to cook, but it was well worth the wait. The flavors were amazing!
The most work I've ever put into a HF meal, but it was delicious.
This is one of my new HF faves! More like this please! The miso on the cabbage *chef's kiss!*
Very delicious! Loved the cabbage. I made lamb chops on the side- it went great!
We were not able to use the ground turkey because it was not covered in the Recipe Card. Actually, this made a tasty and filling vegetarian meal without the turkey.
I didn't receive the onion paste so had to make my own - annoying! But the meal was delicious! Will order again and hope you include all the listed ingredients!
Made it my own, beyond perfection. Blows carry out right out the window.
