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
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.