Cabbage & Bok Choy with Basil
Yield
6 servingsPrep
5 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
basil
washed, dried, stemmed |
*
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | pounds |
cabbage
finely shredded |
|
| ½ | pound |
bok choy
finely shredded |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
basil
washed, dried, stemmed |
*
|
| 6E+1 | ml |
butter, unsalted
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 907.2 | g |
cabbage
finely shredded |
|
| 226.8 | g |
bok choy
finely shredded |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Tightly roll the basil leaves lengthwise and with a sharp knife, slice thinly to create long, thin strips.
In a sauté pan, melt the butter with the olive oil over medium heat.
Combine cabbage and bok choy and sauté until just soft.
Season with salt and pepper to taste.
Stir in the basil.
Toss until evenly mixed. Serve on a platter side by side with mashed potatoes.
