7 Reviews of Sauteed Brussels Sprouts and Red Cabbage

From: *Parsley*

On May 29, 2009

I would have never thought to put these two veggies together, but it works...... and the colors are beautiful, too. I did add about 3 cloves of minced garlic and I'm glad that I did, because it needed the extra bit of flavor. When I make this again, I'd also add some chopped sweet onion in with the purple cabbage. Overall, it was very good and I think I'll add this to my Thanksgiving this year. Thanx!

From: Oolala

On Dec 2, 2008

My friend Carrie was on this episode of rescue chef! This dish is stunning!

From: AuntSana

On Jun 5, 2009

Easy to prepare and very, very good! As with *Parsley*, next time I'll add some garlic. Had this last night with Shrimp and Wild Rice Casserole. Well, the Caribbean and France do have a sorta relationship! Thnx for posting, megnbrycesmom. Made for ZWT5 for RRR

From: ~Rita~

On Jun 5, 2009

Wonderful! made for ZWT5. I did add onions and garlic sauteing before adding the sprouts. I used lots of pepper. YUM!

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.

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.

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!