SAUTEED NAPA CABBAGE

Sauteed Napa Cabbage image

Provided by Jacques Pepin

Time 10m

Yield 6 servings

Number Of Ingredients 5

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Ingredients

1 large or 2 small Napa cabbages (about 2 pounds), cut horizontally into 1 1/2-inch chunks (yielding about 14 to 15 cups, lightly packed)
3 tablespoons safflower or canola oil
2 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

Steps:

In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm. The cabbage will sizzle initially but then will stew as the water emerges from it. Mix in the pepper and salt and serve immediately.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 0 grams