Sauteed Brussels Sprouts and Red Cabbage

Name: Sauteed Brussels Sprouts and Red Cabbage
Cook time: 10 min
Total time: 25 min
Yield: 4-6
Ingredients: 400 gram 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

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.

Ingrediënten

Bereiding

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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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.

Ingrediënten

Bereiding

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Recensies