Red Cabbage Amd Brussels Sprouts

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Servings: 10 Difficulty: Intermediate
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A vibrant, earthy medley of caramelized brassicas with a tangy red wine vinegar glaze.
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This dish transforms humble cruciferous vegetables into a sophisticated side dish that balances earthy sweetness with bright acidity. The red cabbage is slowly sautéed until tender and deeply caramelized, absorbing the richness of olive oil and a hint of sugar. Meanwhile, Brussels sprouts are roasted in a separate pan to achieve a perfect tender-crisp texture with lightly browned edges. The combination of textures and the sharp kick from red wine vinegar make this an ideal companion to roasted meats or as a hearty standalone vegan meal. It is a comforting yet vibrant addition to any dinner table, offering a healthy dose of fiber and vitamins without sacrificing flavor.

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Red Cabbage Amd Brussels Sprouts

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 2.5

Description

This dish transforms humble cruciferous vegetables into a sophisticated side dish that balances earthy sweetness with bright acidity. The red cabbage is slowly saut&# 195;©ed until tender and deeply caramelized, absorbing the richness of olive oil and a hint of sugar. Meanwhile, Brussels sprouts are roasted in a separate pan to achieve a perfect tender-crisp texture with lightly browned edges. The combination of textures and the sharp kick from red wine vinegar make this an ideal companion to roasted meats or as a hearty standalone vegan meal. It is a comforting yet vibrant addition to any dinner table, offering a healthy dose of fiber and vitamins without sacrificing flavor.

Ingredients

Directions

  1. Coarsely chop the head of red cabbage.
  2. Heat olive oil in a 12-inch skillet over high heat.
  3. Add the chopped cabbage to the hot oil and toss until evenly coated.
  4. Stir in sugar, red wine vinegar, and salt.
  5. Reduce heat to medium and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
  6. Meanwhile, trim and cut the Brussels sprouts in half.
  7. Heat olive oil in a 4-quart saucepan over medium-high heat.
  8. Add the Brussels sprouts and cook, stirring quickly and frequently, until lightly browned, about 5 minutes.
  9. Add salt and 1/4 cup water to the saucepan.
  10. Reduce heat to medium, cover, and cook until the sprouts are tender-crisp, about 10 minutes, stirring occasionally.
  11. Arrange the cooked cabbage and Brussels sprouts on a serving platter.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.2g1%
Sugars 0.3g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cabbage is chopped uniformly for even cooking.

Do not overcrowd the pan when browning the Brussels sprouts to ensure they crisp up rather than steam.

Adjust salt to taste, keeping in mind that vegetables vary in natural salinity.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: red cabbage, brussels sprouts, roasted vegetables, vegan side dish, healthy dinner, red wine vinegar, olive oil, caramelized cabbage, cruciferous vegetables, winter salad, gluten free, dairy free, easy vegetable recipe, fiber rich, colorful sides, family dinner, potluck dish, nutritious, comfort food
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