Wilted Napa Cabbage Two Ways

Napa Cabbage with Chorizo Blanco

Olive oil
A couple sprigs fresh thyme
2 small fresh bay leaves
1/2 large sweet onion, cut in slivers
1 mild New Mex chile (Big Jim), cut in thin slices
1 dozen or so dried Mission figs, cut into quarters
Chorizo Blanco, (Catalonian sausage), cut in bite sized slices
1/2 large head of napa cabbage, cut crosswise into 3/4-inch slices
Aged fig balsamic vinegar
Salt and fresh ground pepper to taste

Heat some olive oil in a large saute pan over medium-high heat until shimmering. Add the herbs, onion, chile, and figs. Turn the heat down to medium and cook, stirring, until the onion wilts. Add the Chorizo (it should be a ready to eat type) and stir to mix. Add the cabbage and cook, stirring, until the cabbage wilts or is cooked to your preference. Season to taste with the vinegar, salt, and pepper. Serve immediately.

Napa Cabbage with Chantrelles


Olive oil
A few slices pancetta, cut into bits
1/2 large sweet onion, cut into slivers
1/2 pound fresh chantrelles, sliced thin
1/2 large head of napa cabbage, cut crosswise into 3/4-inch slices
Moscato vinegar
Salt and Pepper to taste

Heat some olive oil in a large saute pan over medium-high heat until shimmering. Add the pancetta, onion, and chantrelles. Turn the heat down to medium and cook, stirring until the chantrelles have softened and start releasing their juices. Add the cabbage and cook, stirring until the cabbage wilts or is cooked to your preference. Season to taste with the vinegar, salt, and pepper. Serve immediately