One head of napa cabbage, sliced
Canola oil
White wine vinegar
3 green onions, chopped
Sea salt & Pepper to taste
Napa cabbage is great in a salad, but I was in the mood for comfort food this evening so I tried it warm. It was surprisingly delicious, and the first thing the kids ate. So I thought I would share. Just heat a little oil in a large skillet on medium-high heat, then add the cabbage. Stir a few minutes until the cabbage is wilted and soft. Remove from the heat and stir in a few tablespoons of white wine vinegar, the green onions, and salt & pepper. That's it...simple and easy.
**May 30: I tried this on a burrito with Auntie's Guacamole, black beans & Quinoa. It was really tasty! I bet it would be a good substitute for sour kraut on a Reuben sandwich too!