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.
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
SAUTEED RED CABBAGE WITH MUSHROOMS AND SPINACH
Simple, yet delicious, this low-calorie sauteed red cabbage makes an excellent side dish.
Provided by Tori Monique
Categories Fruits and Vegetables Vegetables Cabbage Red Cabbage
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
- Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 11.2 g, Fat 0.4 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 71.6 mg, Sugar 4.8 g
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