Red cabbage amd brussels sprouts
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head red cabbage (about 2 1/2 lbs), coarsley chopped |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Red wine vinegar |
| Salt | ||
| 20 | ounces | Brussels sprouts |
| Olive or salad oil | ||
Directions
In 12 inch skillet over high heat, in 2 tablespoons hot oil, toss cabbage until coated with oil. Stir in sugar, red wine vinegar and 2 tsps. salt. Reduce heat to medium; cook, stirring occasionally, until cabbage is tender, about 20 minutes.
Meanwhile, cut large sprouts in half. In 4 qt. saucepan over med-high heat, in 2 tablespoons hot oil, cook sprouts, stirring quickly and freqwuently until lightly frowned, about 5 minutes. Add ¾ tsp.
salt and ¼ cup water. Reduce heat ot medium; cover and cook until sprouts are tender-crisp, about 10 minutes, stirring occasionally.
To serve: arrnage cabbage and sprouts on platter. Makes 10 servings.
Source: Good Housekeeping 11/92 Shared by: Marie Culver
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