Sauteed Brussels Sprouts and Red Cabbage (Danny Boome) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Prepare a large bowl of ice water. Set aside.
2. 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.
3. 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.
4. Tip: To easily drain vegetables from an ice bath, place a small colander over a bowl of ice water. Place the cooked vegetables into the colander and dunk into the water. Remove the colander and drain the veggies, leaving the ice and water behind.
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