Sauteed Brussels Sprouts and Red Cabbage
photo by breezermom
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 lb Brussels sprout
- 1 tablespoon salt
- 2 tablespoons butter, unsalted
- 1 small red cabbage, cored and finely sliced
- kosher salt, to taste
- black pepper, freshly ground, to taste
directions
- Take a big bowl and fill with ice and water. Set aside.
- Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
- Place sprouts in a large saucepan, cover with cold water and 1 T salt. Bring to a boil. Drain immediately and plunge sprouts into the ice water. After a minute, drain well. Recipe may be made ahead to this point and kept in the refrigerator.
- Melt butter in a large skillet over medium heat. Add the sprouts and cook for a minute or two. Add sliced cabbage. Cook until cabbage is just wilted and sprouts are warmed through. Season to taste with kosher salt and fresh pepper.
- Serve immediately.
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Reviews
-
This recipe is beautiful. And it tastes good too! I halved the recipe, used olive oil instead of butter, and sauteed some onions and garlic before adding the sprouts. I sliced my red cabbage up really thin. Usually my red cabbage bleeds into whatever I cook it with, turning everything purple, but not in this recipe! The contrast in colors is beautiful. Made for Zingo in ZWT5.
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Made for ZWT5 (Groovy Gastronomes). Photos are in Cooking Photos Forum [url]http://www.recipezaar.com/bb/viewtopic.zsp?p=4572290#4572290[/url]. Recipe is simplicity itself. Shredded red cabbage can be done 'from scratch' or bought ready made. Takes no time to get Brussels sprouts ready. Agree with parsley that a little garlic or some other flavor highlight is especially nice if serving as a vegetarian entree rather than as a side veg. Will definitely add to my regular repertoire; thanks, megnbrycesmom, for posting!
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Tweaks
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This recipe is beautiful. And it tastes good too! I halved the recipe, used olive oil instead of butter, and sauteed some onions and garlic before adding the sprouts. I sliced my red cabbage up really thin. Usually my red cabbage bleeds into whatever I cook it with, turning everything purple, but not in this recipe! The contrast in colors is beautiful. Made for Zingo in ZWT5.
RECIPE SUBMITTED BY
helowy
United States
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