Sautéed Napa Cabbage

So easy it can barely be considered a recipe! You can make this with Napa or Savoy cabbage with equally good results. Did you know that cabbage is rich in B vitamins as well as vitamin C, K, and A? It's an under-appreciated source of minerals like calcium, manganese not to mention insoluble fiber. Use coconut or grapeseed oil for a dairy-free version.

Sautéed Napa Cabbage
Serves 5-6
Adapted from recipe by Ina Garten

1 Napa cabbage
2 Tblsp butter
1 tsp salt
1/2 tsp pepper
1 Tblsp fish sauce (optional)

Cut the cabbage in half through the stem. Cut in half again. Slice each quarter thinly so that you have thin slices of cabbage. Discard pieces of core.

Melt the butter in a deep pan or dutch oven. Add the cabbage, salt and pepper. Sauté, stirring from time to time until the cabbage softens and becomes golden, about 10-15 minutes. Add the fish sauce for umami. Taste and adjust seasonings. Serve warm.