Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Head red cabbage (about 2
-1/2 lbs), coarsley chopped
1 tb Sugar
2 tb Red wine vinegar
Salt
20 oz Brussels sprouts
Olive or salad oil

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 3/4 tsp.
salt and 1/4 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

Browse by categories