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

Browse by ingredient

Instructions

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.