Sauteedbrusselssproutsandredcabbage Recipes

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Steps:

• Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.
• Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.

Steps:

• Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
• Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
• Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
• Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.

Steps:

• Prepare a 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 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.

Steps:

• Take a big bowl and fill with ice and water. Set aside.
• Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
• Place sprouts in a large saucepan, cover with cold water and 1 T salt. Bring to a boil. Drain immediately and plunge sprouts into the ice water. After a minute, drain well. Recipe may be made ahead to this point and kept in the refrigerator.
• Melt butter in a large skillet over medium heat. Add the sprouts and cook for a minute or two. Add sliced cabbage. Cook until cabbage is just wilted and sprouts are warmed through. Season to taste with kosher salt and fresh pepper.
• Serve immediately.