RecipeS315

Ingredients

1 tablespoon olive oil

1 cup yellow onion julienne

2 tablespoons minced garlic

2 tablespoons minced ginger

2 cups green cabbage julienne

2 cups napa cabbage julienne

2 cups baby bok choy julienne

2 cups granny smith apples peeled and cut in wedges

(soak in lemon water if your not going to cook right away)

½ cup white wine

½ cup chicken stock

2 tablespoons butter (optional)

salt and pepper to taste

Preparation

In a heavy bottomed sauce pan add half the olive oil. Over medium heat add the yellow
onion. Stirring frequently caramelize the onion, should take about 20 minutes. In a sauté
pan add the rest of the oil, garlic, and ginger. Be careful not to overcook. Add the white
wine and cook until almost dry. Add the cabbages next. Stir in the chicken stock. Reduce
the heat and cook until cabbage is soft. Take the cabbage out of the pan and add the
apples. Brown on both sides. Next add the cabbage back to the pan with the
caramelized onions. Finish with butter, salt, and pepper.