Photo: Sauteed Brussels Sprouts and Red Cabbage Recipe
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons unsalted butter
- 1 small red cabbage or 1/2 large cabbage, finely sliced
- Coarse salt and freshly ground black pepper
Directions
Prepare a large bowl of ice water. Set aside.
Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.
Notes
Tip: To easily drain vegetables from an ice bath, place a small colander over a bowl of ice water. Place the cooked vegetables into the colander and dunk into the water. Remove the colander and drain the veggies, leaving the ice and water behind.
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By shellelaine_4821081
Maple Valley, WA
on March 17, 2012
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Loved this--the result was delicious and colorful, and the process was quick and easy. I didn't love the quantity of pans and bowls that it required to make, but it is definitely a dish that I will be making again. I paired it with our St. Patrick's Day Irish boiled dinner (from which I normally omit the cabbage and it added a nice variety of color, flavor, and texture.
By Chef #1007882
Right outside o...
on October 22, 2010
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I love this recipe. Besides the fact it is so simple and yet so very tasty, you can pair it, I do anyway, with other main dishes throughout the year--this recipe is not just for Thanksgiving. Try it on a cold fall evening with pork chops.
By Chef #434903
Orlando, FL
on December 26, 2009
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Brussel Sprouts has always been a favorite of mine. In the past I have only served them steamed. Made this for Christmas dinner. Thought the red and green would be pretty. Really liked them this way and plan to look for other receipes that call for cooking like this instead of steaming them.
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