Sauteed Brussels Sprouts And Red Cabbage

1. 1

   Take a big bowl and fill with ice and water. Set aside.

2. 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. 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. 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. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.