Sauteed Brussels Sprouts and Red Cabbage

1. 1

   Prepare a large bowl of ice water.

2. 2

   Set aside.

3. 3

   Trim the Brussels sprouts and peel off 1 outer layer of leaves.

4. 4

   Cut the sprouts in half lengthwise, larger sprouts can be quartered.

5. 5

   Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt.

6. 6

   Bring the sprouts to a boil and drain immediately.

7. 7

   Transfer the sprouts to the bowl of ice water.

8. 8

   (This will stop the cooking and preserve their color.)

9. 9

   Drain well.

10. 10

    Heat a large skillet over medium-high heat, add the butter.

11. 11

    When the butter is melted, add the Brussels sprouts.

12. 12

    Cook for 1 minute then add the sliced cabbage.

13. 13

    Cook until the cabbage has softened and the sprouts are warmed through.

14. 14

    Season with salt and pepper and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.