Food Network UK

Sauteed Brussels sprouts and red cabbage

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Ingredients

  • 450g brussels sprouts
  • Coarse salt and freshly ground black pepper
  • 2 tbsp unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 small red cabbage or 1/2 large cabbage, finely Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced

Use imperial measurements

Method

How to make Sauteed Brussels sprouts and red cabbage

1) Prepare a large bowl of ice water. Set aside.

2) Trim the Brussels sprouts and peel off one outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered.

3) Place the sprouts in a large saucepan, cover with cold water and add about 2 tbsp 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 colour.) Drain well.

4) Heat a large skillet over a medium-high heat and add the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . When the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter is melted, add the Brussels sprouts. Cook for 1 minute then add the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

Cook's Notes: 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.