Napa Cabbage and Brussels Sprout Sauté

Yield: Serves 8.


  • 1 napa cabbage, shredded
  • 16 Brussels sprouts, thinly sliced
  • 1 red pepper, sliced
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • Coarse salt and freshly cracked black pepper, to taste


  1. Add shredded Brussels sprouts to pot of salted boiling water. Let cook for 2 to 3 minutes. Drain. Reserve.
  2. Heat butter in a skillet on high heat and add napa cabbage, red pepper and Brussels sprouts. Sauté for 3 minutes. Toss lightly just heated through. Season with salt and pepper. Serve.