What do Easter and Passover have in Common???

 

This Recipe!

"Sauteed Cabbage with a Basil Chiffonade" 

The perfect side dish to serve on Easter, Passover, or all year round. Every time I make this dish, I have to refill 2 or 3 times- people just can't get enough of it! I found this recipe in an old-school Martha Stewart cookbook titled, "Martha Stewart's Menu for Entertaining", circa 1994. It's an oldie but a goodie. It may sound fancy, but its really not. The recipe uses 5 ingredients, takes just minutes to prepare, and people react to it as though you are serving them caviar. It goes great with any roasted meats or fish, and also a perfect pairing with mashed potatoes. I love finding these types of recipes, because they take a basic ingredient like cabbage, (which we often neglect), and turn it into something really memorable. I'm all about "less is more", and in this recipe, it certainly is. I wish they all could be this easy. 

Here's what you will need:
1 bunch basil, washed, dried and stemmed
4 tablespoons unsalted butter (or 4 tablespoons safflower oil if you want to keep it non-dairy)
1 tablespoon extra virgin olive oil
2 pounds green cabbage, finely shredded
1/2 pound bok choy, finely shredded
salt and freshly ground black pepper
Chiffonade basically means cuttting the leaves into long, thin strips. To do this, stack 4-6 leaves in the same direction. Tightly roll them lengthwise, and with a sharp knife, slice thinly to create long, thin strips.

In a really big saute pan, melt the butter with the olive oil over medium heat. 

Combine the cabbage and the bok choy and saute until just soft. Season with lots of salt and pepper to taste. 
Stir in the basil chiffonade. Toss until evenly mixed. Serve hot or warm.
Too easy.
Wishing all those who celebrate a happy Easter!