Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1/2 cup thinly sliced onion
- 4 cups Napa cabbage, shredded
- 1/2 teaspoon salt
Directions[]
- Heat olive oil and butter in a large nonstick skillet over medium-high heat.
- Add onion; sauté 3 minutes.
- Add cabbage and salt; cook 3 minutes or until cabbage is tender, stirring frequently.
Yield: 4 servings