Categories: Vegetables 
      Yield: 6 servings 
  
      1    Bunch basil, washed, dried, 
           & stemmed. 
      4 tb (1/2 stick A'can) unsalted 
           Butter. 
      1 tb Extra-virgin olive oil 
      2 lb Green cabbage, finely 
           Shredded. 
    1/2 lb Bok choy (Chinese, like 
           Silver beet), finely 
           Shredded. 
           Salt & fr.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.  Serve on a platter side by side with mashed 
  potatoes. 
   
  Good with pork fillet!