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 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.
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.