Sautéed napa cabbage from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 419) by Jacques Pépin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for safflower oil.

  • Delys77 on February 10, 2025

    Very simple recipe, but works a treat. The butter is lovely and the napa is succulent and a bit silky with this steam/saute approach. I will say there is a bit of water in the pan so I would likely let drain much longer before the initial steaming as it was done cooking before all the water had evaporated so it made for a slightly wet side.

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