Creamy Napa Cabbage 1 1 1 2 small yellow onion, sliced head Napa cabbage, sliced crosswise, hard center ribs

s removed (about six cups) Tbs. olive oil Salt and pepper cup heavy cream Tbs. Parmesan cheese

In a large pan over medium-high heat, add the olive oil, then the onions. Sweat the onions for about four minutes, until limp. Add the cabbage. Sprinkle with kosher salt and pepper to taste. After another four or five minutes, when the cabbage turns bright green and is soft, add the cream and parmesan. Stir until the cream has thickened and the parmesan is melted. Serve immediately.