Sauteed Brussels Sprouts and Red Cabbage |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1 lb brussels sprout |
1 tablespoon salt |
2 tablespoons butter, unsalted |
1 small red cabbage, cored and finely sliced |
kosher salt, to taste |
black pepper, freshly ground, to taste |
Directions:
1. Take a big bowl and fill with ice and water. Set aside.
2. Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
3. 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.
4. 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.
5. Serve immediately.
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