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    You are in: Home / Recipes / Sauteed Brussels Sprouts and Red Cabbage Recipe
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    Sauteed Brussels Sprouts and Red Cabbage

    Average Rating:

     7 Total Reviews

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    • on June 07, 2009

      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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    • on June 24, 2009

      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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    • on June 10, 2009

      This was good and easy to make. I followed the recipe as written but next time I would add some onion or garlic to the mixture. Good, easy side dish. Made for Zingo ZWT5.

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    • on June 05, 2009

      Wonderful! made for ZWT5. I did add onions and garlic sauteing before adding the sprouts. I used lots of pepper. YUM! ;)

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    • on June 05, 2009

      Easy to prepare and very, very good! As with *Parsley*, next time I'll add some garlic. Had this last night with Shrimp and Wild Rice Casserole. Well, the Caribbean and France do have a sorta relationship! Thnx for posting, megnbrycesmom. Made for ZWT5 for RRR

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    • on May 29, 2009

      I would have never thought to put these two veggies together, but it works...... and the colors are beautiful, too. I did add about 3 cloves of minced garlic and I'm glad that I did, because it needed the extra bit of flavor. When I make this again, I'd also add some chopped sweet onion in with the purple cabbage. Overall, it was very good and I think I'll add this to my Thanksgiving this year. Thanx!

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    • on December 02, 2008

      My friend Carrie was on this episode of rescue chef! This dish is stunning!

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    Nutritional Facts for Sauteed Brussels Sprouts and Red Cabbage

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 135.7
     
    Calories from Fat 58
    43%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 15.2 mg
    5%
    Sodium 1847.1 mg
    76%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 5.9 g
    23%
    Sugars 7.5 g
    30%
    Protein 4.9 g
    9%
    Detailed Nutrition Values About Nutrition Info
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