SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
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.
SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
- Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.
ABC'S SAUTEED APPLE, BRUSSELS SPROUTS AND CABBAGE
A healthy side nicely seasoned with onion, garlic, nutmeg and parsley. This side is rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C also Vitamin A, E and B, rich in iron and sulfur. This is a good thing to add to your diet if trying to lower blood cholesterol. Just skip the butter!
Provided by Rita1652
Categories Greens
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large heavy bottom pan heat butter and oil. Add onions and brown slightly over high heat for 5 minutes stirring not to burn.
- Season with salt and pepper.
- Lower heat to medium and add garlic and stir inches Add apple and stir to deglaze. Add cabbage and Brussels sprouts. Stir in juice, nutmeg and parsley simmer stove top till tender. Or place in 350 oven till tender about 20 minutes.
Nutrition Facts : Calories 105.3, Fat 4.9, SaturatedFat 0.5, Sodium 114.2, Carbohydrate 15.5, Fiber 2.8, Sugar 10.1, Protein 1.8
SAUTEED CABBAGE AND APPLES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
- In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.
ABC SOUP
Instead of opening a can of alphabet soup, why not make some from scratch? Kids of all ages love this traditional ABC soup with a tomato base, ground beef and alphabet pasta. -Sharon Brockman, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, water and bouillon; bring to a boil. Add pasta. Cook, uncovered, until pasta is tender, 6-8 minutes, stirring frequently. Add salt and pepper.
Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 858mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO
At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.
Provided by Melissa Clark
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
- Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
- Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams
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