Vibrant Sautéed Brussels Sprouts with Red Cabbage Medley
This delightful dish combines the nutty flavor of sautéed Brussels sprouts with the crisp sweetness of red cabbage, creating a vibrant and visually stunning side that is perfect for festive occasions or any weeknight dinner. The quick blanching method ensures that the Brussels sprouts retain their bright green color and crunchy texture, while the red cabbage adds a touch of sweetness and beautiful contrast. Cooked with just a hint of butter, this medley allows the natural flavors of the vegetables to shine, making it a standout addition to your holiday table or a healthy meal any day of the week.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Brussels sprouts
1 lb (trimmed and halved (quartered if large))
Salt
1 tablespoon (for boiling water)
Unsalted butter
2 tablespoons (melted)
Red cabbage
1 small (cored and finely sliced)
Kosher salt
to taste (for seasoning)
Black pepper
to taste (freshly ground for seasoning)
Instructions
1
Begin by preparing an ice bath: fill a large bowl with water and ice cubes. Set aside.
2
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Slice the sprouts in half lengthwise; quarter any larger sprouts.
3
In a large saucepan, combine the halved Brussels sprouts with cold water and 1 tablespoon of salt. Bring to a rolling boil. Once boiling, drain the sprouts and immediately plunge them into the ice bath to stop the cooking process. Let them sit for about a minute, then drain well.
4
In a large skillet, melt the unsalted butter over medium heat. Once melted, add the blanched Brussels sprouts to the skillet and sauté for 1-2 minutes until they begin to warm.
5
Add the finely sliced red cabbage to the skillet with the Brussels sprouts. Stir and cook the mixture for an additional 3-4 minutes, or until the cabbage is just wilted but retains some crunch.
6
Season the sautéed mixture with kosher salt and freshly ground black pepper to taste. Stir well to combine.
7
Serve the vibrant sautéed Brussels sprouts and red cabbage medley immediately, enjoying the fresh flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this dish?
This dish combines the nutty flavor of sautéed Brussels sprouts with the crisp sweetness of red cabbage.
What ingredients are required for the medley?
You will need Brussels sprouts, salt, unsalted butter, red cabbage, kosher salt, and black pepper.
How should I prepare the Brussels sprouts before cooking?
Trim the ends, remove discolored outer leaves, and slice them in half lengthwise or quartered if they are large.
Why is an ice bath used in this recipe?
An ice bath is used to immediately stop the cooking process after boiling, which helps the sprouts retain their bright green color and crunchy texture.
How do I blanch the Brussels sprouts?
Bring the sprouts to a rolling boil in salted water, then drain and immediately plunge them into an ice bath for about a minute.
What is the recommended amount of Brussels sprouts?
The recipe calls for 1 pound of Brussels sprouts.
How much butter is used for sautéing?
You will need 2 tablespoons of unsalted butter.
How should the red cabbage be prepared?
The red cabbage should be cored and finely sliced.
What type of salt is best for seasoning the finished dish?
Kosher salt is recommended for seasoning the sautéed mixture to taste.
Is this recipe suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free.
Is this a good dish for Thanksgiving?
Absolutely, its vibrant colors and fresh flavors make it a perfect addition to a holiday table.
How long do I sauté the Brussels sprouts?
After blanching, sauté the sprouts in butter for 1-2 minutes until they begin to warm.
How long should the red cabbage cook in the skillet?
Cook the cabbage for 3-4 minutes until it is just wilted but still retains some crunch.
Can I make this dish vegan?
Yes, simply replace the unsalted butter with olive oil or a plant-based butter substitute.
What is the role of salt in the boiling water?
One tablespoon of salt is added to the water to season the sprouts internally while they boil.
What heat setting should I use for the skillet?
Use medium heat to melt the butter and sauté the vegetables.
Should I use freshly ground pepper?
Yes, freshly ground black pepper provides the best flavor for seasoning.
Can I use green cabbage instead of red?
Yes, though you will lose the beautiful color contrast that red cabbage provides.
How do I ensure the sprouts aren't mushy?
Quick blanching followed by an ice bath and a short sauté time keeps them crunchy.
What size red cabbage is needed?
One small red cabbage is sufficient for this recipe.
Can I add nuts to this recipe?
Yes, toasted walnuts or slivered almonds would be a great addition for extra crunch.
Is this a healthy side dish?
Yes, it is a vegetable-heavy dish that is nutrient-dense and healthy.
How should I serve this medley?
It is best served immediately after sautéing while the vegetables are warm and fresh.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for the best texture and color, as frozen ones may become too soft.
What if I only have salted butter?
You can use salted butter, but reduce the amount of extra kosher salt added at the end.
Does this recipe require a lot of prep time?
No, it is a quick and easy recipe with minimal preparation needed.
How do I handle very large Brussels sprouts?
Large sprouts should be quartered instead of halved to ensure even cooking.
Can I add a drizzle of lemon juice?
Yes, a squeeze of fresh lemon juice at the end can brighten the flavors even more.
Is the cabbage supposed to be soft?
The cabbage should be just wilted but still maintain a bit of its original crunch.
Can I make this ahead of time?
You can blanch the sprouts ahead of time, but the final sauté should be done just before serving for the best results.