SAUTEED BRUSSELS SPROUTS AND RED CABBAGE

Sauteed Brussels Sprouts and Red Cabbage image

Provided by helowy

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout
1 tablespoon salt
2 tablespoons butter, unsalted
1 small red cabbage, cored and finely sliced
kosher salt, to taste
black pepper, freshly ground, to taste

Steps:

Take a big bowl and fill with ice and water. Set aside.
Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
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.
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.
Serve immediately.

Nutrition Facts : Calories 135.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1847.1, Carbohydrate 18.5, Fiber 5.9, Sugar 7.5, Protein 5