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Nutrition Facts
Serving Size 1 (266g) Recipe makes 4 servings
Calories 135
Calories from Fat 58		(43%)
Amount Per Serving		%DV
	Total Fat 6.5g	10%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 1847mg		76%
Potassium 706mg		20%
Total Carbohydrate 18.5g		6%
	Dietary Fiber 5.9g	23%
	Sugars 7.5g
Protein 5.0g		9%
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Sauteed Brussels Sprouts and Red Cabbage

Recipe #340632 | 25 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: megnbrycesmom
Dec 1, 2008

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.

SERVES 4 -6 (change servings and units)

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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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables
Preparation > Time to Make > < 30 mins
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Gandalf The White

On Jun 24, 2009

Made for ZWT5 (Groovy Gastronomes). Photos are in Cooking Photos Forum [url]http://www.recipezaar.com/bb/viewtopic.zsp?p=4572290#4572290[/url]. Recipe is simplicity itself. Shredded red cabbage can be done 'from scratch' or bought ready made. Takes no time to get Brussels sprouts ready. Agree with parsley that a little garlic or some other flavor highlight is especially nice if serving as a vegetarian entree rather than as a side veg. Will definitely add to my regular repertoire; thanks, megnbrycesmom, for posting!

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From: bmcnichol

On Jun 10, 2009

This was good and easy to make. I followed the recipe as written but next time I would add some onion or garlic to the mixture. Good, easy side dish. Made for Zingo ZWT5.

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From: breezermom

On Jun 7, 2009

This recipe is beautiful. And it tastes good too! I halved the recipe, used olive oil instead of butter, and sauteed some onions and garlic before adding the sprouts. I sliced my red cabbage up really thin. Usually my red cabbage bleeds into whatever I cook it with, turning everything purple, but not in this recipe! The contrast in colors is beautiful. Made for Zingo in ZWT5.

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