SAUTEED BRUSSELS SPROUTS AND RED CABBAGE

Sauteed Brussels Sprouts and Red Cabbage image

Provided by Danny Boome

Time 25m

Yield 4 servings

Number Of Ingredients 4

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1 pound Brussels sprouts
2 tablespoons unsalted butter
1 small red cabbage or 1/2 large cabbage, finely sliced
Coarse salt and freshly ground black pepper

Steps:

Prepare a large bowl of ice water. Set aside.
Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.