Sauteed Napa Cabbage

• 1 large or 2 small Napa cabbages (about 2 pounds), cut horizontally into 1 1/2-inch chunks (yielding about 14 to 15 cups, lightly packed)
• 3 tablespoons safflower or canola oil
• 2 tablespoons unsalted butter
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

1. In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander.
2. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage.
3. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm.
4. The cabbage will sizzle initially but then will stew as the water emerges from it.
5. Mix in the pepper and salt and serve immediately.

cabbages, safflower, unsalted butter, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/3071 (may not work)