Sauteed Brussels Sprouts and Red Cabbage

"Saw this recipe while watching a Food Network show on Thanksgiving. The Brussel sprouts stay bright green in this recipe, and this alongside the red cabbage makes a beautiful presentation. The veggie flavors really shine through here."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by *Parsley* photo by *Parsley*
Ready In:
25mins
Ingredients:
6
Serves:
4-6
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ingredients

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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

  1. breezermom
    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.
     
  2. Gandalf The White
    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!
     
  3. bmcnichol
    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.
     
  4. Rita1652
    Wonderful! made for ZWT5. I did add onions and garlic sauteing before adding the sprouts. I used lots of pepper. YUM! ;)
     
  5. Darkhunter
    Easy to prepare and very, very good! As with *Parsley*, next time I'll add some garlic. Had this last night with Recipe #42138. Well, the Caribbean and France do have a sorta relationship! Thnx for posting, megnbrycesmom. Made for ZWT5 for RRR
     
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Tweaks

  1. breezermom
    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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