Cabbage & Bok Choy with Basil
Submitted by lory
Shredded cabbage and bok choy sautéed in butter and olive oil, finished with ribbons of fresh basil. A light, vibrant side dish ready in 25 minutes.
YIELD
6 servingsPREP
5 minCOOK
15 minREADY
25 minSometimes the simplest combinations hit the hardest. Shredded cabbage and bok choy get a quick sauté in butter and olive oil until just tender, then fresh basil cut into thin ribbons gets tossed through at the last second.
The basil transforms what could be an ordinary vegetable side into something fragrant and bright. You’ll catch that sweet herbal scent the moment it hits the warm greens.
Serve this alongside creamy mashed potatoes for a comforting plate, or pair it with grilled fish or roast chicken for a lighter meal.
Chef Tips
- Cut the basil into a chiffonade (tight roll, thin slices) for elegant ribbons that distribute evenly
- Don’t overcook the greens; they should still have a slight crunch
- Adding the basil off-heat preserves its bright color and fresh flavor
Ingredients
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.
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