Sauteed Cabbage With A Chiffonade Of Basil
Nutrition
Calories: 51.54 kcalCarbohydrates: 3.48 gProtein: 1.06 gFat: 4.18 gSaturated Fat: 2.18 gCholesterol: 8.59 mgSodium: 19.88 mgFiber: 1.45 gVitamin A: 20.752 IUCalcium: 42.5 mgIron: 0.45 mg
Ingredients
- 1 bunch of basil washed, dried, and stemmed
- 4 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 2 lbs green cabbage finely shredded
- 1/2 lb bok choy finely shredded
- Coarse kosher salt and freshly ground black pepper
Instructions
- To make a chiffonade of basil leaves, stack 4 to 6 leaves in the same direction. Tightly roll them lengthwise and with a sharp knife, slice thin to create long, thin strips.
- In a sauté pan, melt the butter with the olive oil over medium heat. Combine the cabbage and bok choy and sauté until just soft. Season with salt and pepper to taste.
- Stir in the basil chiffonade. Toss until evenly mixed. Serve hot.