Sauteed Brussels Sprouts And Red Cabbage Recipes

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.

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.

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.

Steps:

• In medium skillet over medium high heat, melt 2 tablespoons butter.
• Saute the onions until softened.
• Season with salt and pepper.
• Add the vinegar and sugar.
• Mix until sugar has dissolved.
• Remove to bowl and set aside.
• Add another 1 tablespoons butter to the pan.
• Saute the Brussels Sprouts for 5 minutes. season with salt and pepper.
• Add the water, 1 tablespoons butter and cook, uncovered, until done.
• Toss with the onions and heat through.

Steps:

• Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
• Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
• Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
• Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.