I made this one and it came out so yummy, I thought I would share it.
Braised Napa Cabbage with Mushrooms and Gorgonzola
3T butter
10 oz brown button mushrooms, sliced
2 medium shallots peeled and thinly sliced (I used green onions fresh from the garden)
1 t chopped fresh thyme leaves
1/4 C dry sherry, vermouth, or white wine (I used red wine)
salt and pepper
1 large Napa cabbage, cored and sliced
1/4 C heavy cream
1/4 C crumbled Gorgonzola (I used feta)
1 T chopped fresh parsley leaves
Heat 2 T of the butter in large, heavy bottomed pot until melted. Add mushrooms, shallots, thyme and cook stirring frequently until well browned, about 15 minutes. ( will release liquid and then will brown when the liquid evaporates.) Season to taste with salt and pepper, then deglaze the pot with wine and cook, stirring and scraping bottom of pot until liquid has mostly evaporated. Transfer to plate and set aside.
Add the rest of the butter to the pot and melt. Add the sliced or chopped cabbage and cook stirring frequently until the cabbage is completely tender and moisture has evaporated, about 15 minutes. Lower heat and add the heavy cream, stir to combine and season to taste with salt and pepper.
Add the set aside mushroom mix to the cabbage. Top with the crumbled blue cheese. Garnish with chopped parsley and serve immediately. I served it over rice. The substitutions I made as noted, based on what I had in the house, worked out just fine.
If you are making it for more than two people, you might want to size up the recipe. It doesn't make a lot for how much you will want to eat!

Mushrooms, butter, wine, heavy cream, blue cheese... how could you go wrong? I think it wouldn't much matter what you put with them!

recipe from: http://www.seriouseats.com/recipes/2012 ... ecipe.html