GREEN-CABBAGE AND RED-APPLE SLAW WITH BRUSSELS SPROUTS
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
- Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
- Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.
Nutrition Facts : Calories 119 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 122 g
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.
APPLE AND BRUSSELS SPROUTS SLAW
The ultimate fall salad! This Apple & Brussels Sprouts Slaw is a breeze to make, and is packed with nutty, sweet and savory flavors.
Provided by Dara Michalski | Cookin' Canuck
Categories Salads Side Dishes
Time 20m
Number Of Ingredients 12
Steps:
- In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don't burn. Allow the nuts to cool.
- Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef's knife.
- In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.
Nutrition Facts : ServingSize 0.5 cup, Calories 87.8 kcal, Carbohydrate 9.1 g, Protein 2 g, Fat 5.8 g, SaturatedFat 0.7 g, Sodium 51.7 mg, Fiber 2.7 g, Sugar 4.4 g
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 BRUSSELS SPROUTS AND RED CABBAGE
Saw this recipe while watching a Food Network show on Thanksgiving. The Brussel sprouts stay bright green in this recipe, and this alongside the red cabbage makes a beautiful presentation. The veggie flavors really shine through here.
Provided by helowy
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 135.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1847.1, Carbohydrate 18.5, Fiber 5.9, Sugar 7.5, Protein 5
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