Baked napa cabbage

1 napa cabbage, cut in half

2 tbsp oil

4 tbsp butter

2 tbsp fish sauce

1 tbsp rice vinegar

2 spring onions, finely sliced

Easy very rewarding delicious recipe. For the Dutch version please follow the original site here. Start with cutting a napa cabbage (spitskool) in half. Heat 2 tbsp oil in a pan, add cabbage on sliced half, and bake for about 10 minutes, sides will char. Then lower the heat and add 2 tbsp butter. When the butter is done foaming, baste cabbage halves with the butter. Leave for a few minutes with a lid on top. Then baste again, add more butter when it becomes too dark. Repeat baste-and rest cycle form about 15 minutes (with a loose-leaf cabbage, a dense one would take longer), untill cabbage is cooked through (test with sharp pointy knife if it slices through).

Finish by adding the fish sauce, rice vinegar and spring onions.

Goes well with rice.