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In a large sauté pan, melt 3 tbls butter and olive oil
Add shallots and sauté for about 5 minutes
Reduce the heat to medium-low and add cabbage and salt
Cook, stirring occasionally, until the cabbage has reduced by half and is soft and slightly caramelized, about 25 minutes
Meanwhile, bring a large pot of water up to a rolling boil and generously season with a few pinches of salt
Cook the noodles til al dente, making sure to save ½ cup of pasta water
Drain the noodles and add to a large bowl along with the cooked cabbage
In a small mixing bowl, combine the miso and pasta water and whisk until smooth
Pour the mixture into the bowl along with the 2 tbls butter
Stir until the butter is melted
Season with lots of black pepper and grated Parmesan