Simple Napa Cabbage

One head of napa cabbage, sliced
Canola oil
White wine vinegar
3 green onions, chopped
Sea salt & Pepper to taste

Napa cabbage is great in a salad, but I was in the mood for comfort food this evening so I tried it warm. It was surprisingly delicious, and the first thing the kids ate.  So I thought I would share.  Just heat a little oil in a large skillet on medium-high heat, then add the cabbage.  Stir a few minutes until the cabbage is wilted and soft.  Remove from the heat and stir in a few tablespoons of white wine vinegar, the green onions, and salt & pepper.  That's it...simple and easy.

**May 30:  I tried this on a burrito with Auntie's Guacamole, black beans & Quinoa.  It was really tasty!  I bet it would be a good substitute for sour kraut on a Reuben sandwich too!