1 bunch of basil, washed, dried, stemmed.
4 tb unsalted butter. 1 tb Extra-virgin olive oil
2 lb green cabbage, finely shredded.
1/2 lb Chinese bok choy finely shredded.
Salt and fresh ground pepper.
Tightly roll the basil leaves lengthwise and with a sharp knife, slice thinly to create long, thin strips.
In a saute pan, melt the butter with the olive oil over medium heat. Combine cabbage and bok choy and saute until just soft.
Season with salt and pepper to taste. Stir in the basil. Toss until evenly mixed.