Sauteed Brussels Sprouts and Red Cabbage
Difficulty: Easy
Makes: 4 servings
Nutritional Information Per Portion
- Serving Size: 1 of 4 servings
- Calories: 102
- Total Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 11 g
- Dietary Fiber: 4 g
- Sugar: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
- Sodium: 291 mg
Total Time: 25 minutes
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons unsalted butter
- 1 small red cabbage or half of a large one, thinly sliced
- Coarse salt and freshly ground black pepper, to taste
Directions
- Fill a large bowl with ice water and set aside.
- Trim the ends from the Brussels sprouts and remove the outermost leaves. Halve the sprouts lengthwise, or quarter them if they're large. Place sprouts in a large saucepan, cover with cool water, and sprinkle with about 2 tablespoons of salt. Bring to a rolling boil, then immediately drain. Transfer to the ice water bath to halt cooking and preserve their color. Drain thoroughly.
- Warm a large skillet over medium-high heat. Add the butter, and once it's melted, add the Brussels sprouts. Cook for about a minute, then add the cabbage. Saut until the cabbage is tender and the sprouts are heated through. Season with salt and pepper to taste and serve warm.
Tip for Draining Vegetables from an Ice Bath
For easier draining, place a small colander in the ice water bowl. Transfer the cooked vegetables into the colander, dip into the icy water, then lift the colander to drain, leaving the ice and water behind.
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