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Sauteed Brussels Sprouts and Red Cabbage Recipe

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This recipe for Sauteed Brussels Sprouts and Red Cabbage is from CH4 Relief Society Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb Brussels Sprouts
2 tbls unsalted butter
1 small red cabbage or 1/2 large cabbage, finely sliced
Corase salt and freshly ground black pepper
Directions:
Directions:
Prepare 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 large skillet over medium high heat, add the butter. When the butter is melted, add the brussels sprouts. Cook for 1 minuted 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.

 

 

 

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