Sauteed Brussels Sprouts and Red Cabbage
Show: Rescue Chef
Episode: Carrie Harmon Thanksgiving
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- Recipe categories: Vegetables, Cabbage, Brussels Sprout,
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Average Rating:
Total Reviews: 12
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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.
By dmahoney_10926216
on November 14, 2009
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I tried this today and after tasting it while it was cooking I found it to be very bland. It just didn't have any outstanding flavor. I added some balsamic vinegar to the mixture as it sauteed in the pan and then it was quite tasty. I will make this again as we like brussel sprouts and I will again add the balsamic vinegar.
By mboski13021
Central New York
on November 08, 2009
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I have been making this for a long time before seeing it on the FN. The other difference is I always add a "little" garlic not a alot. and a small onion sliced.
And to really change it up at times, saute bacon and cook sprouts in bacon fat.
Love it.
By bfbowlby_12135821
Los Angeles, 43
on September 08, 2009
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Sounded good but lacked any flavor
By kristynlbradley...
Livermore, CA
on December 25, 2008
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The cabbage compliments the brussel sprouts perfectly. The texture combination is perfect. I will never go back to cooking my sprouts the old way. Great recipe. No changes needed!
By michelleandbud
el cajon, CA
on December 25, 2008
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I made this no fuss recipe for Thanksgiving. My husband, who does not like BS, now loves them. I am making them again for Christmas.!
By nstephe153_11427233
Barrington Hill...
on December 02, 2008
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My husband loves Brussel sprouts. Every year I make them for Thanksgiving and have tried dozens of recipes but, I still hated them until this year. The addition of the red cabbage adds another flavor layer to the brussel sprouts and cuts their somewhat harsh, bitter bite. I added some fresh thyme as I had it for the carrot and parsnip recipe that was featured on the same show. We now have new Thanksgiving side dishes to complement our turkey and dressing.
By k1potter_1257789
Bow, NH
on November 17, 2008
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I just happened to have both brussels sprouts and red cabbage that a friend gave me from her garden, and when I searched for brussels sprouts recipes, this is the first one I found. It was very easy and quick to cook, although I steamed my sprouts instead of blanching them, then did the ice bath. I also used half of the butter and added olive oil to make it a little healthier. It was delicious! Careful not to overcook it!