Did you know a simple brussels cabbage recipe can give you 118% of your daily Vitamin C? It’s not just quick to make. It’s also packed with health benefits.I’m excited to share my favorite brussels sprouts side dish. It’s quick to make and serves 3-4 people. You’ll have a delicious, caramelized veggie dish in just 30 minutes.
This recipe mixes the nutty flavor of Brussels sprouts with the crisp texture of cabbage. It’s a perfect mix that even veggie skeptics will enjoy. Plus, it’s only 167 calories per serving, making it a guilt-free choice for any meal. Ready to turn these humble veggies into a tasty side? Let’s explore how this brussels cabbage recipe can make your meals better in just half an hour!
Why This Brussels Cabbage Recipe Will Become Your Favorite Side Dish
I’m excited to share this Brussels cabbage recipe that’s sure to become your go-to side dish. It’s a perfect blend of roasted brussels sprouts and red cabbage. This dish is both delicious and nutritious.
Perfect Balance of Flavors and Textures
This recipe combines the slight bitterness of brussels sprouts with the sweetness of caramelized cabbage. Pine nuts and dried cranberries add a delightful crunch and tartness. For those who love brussels sprouts with bacon, adding crispy bacon bits is easy.
Quick and Budget-Friendly Option
With a prep time of just 15 minutes and a cook time of 20 minutes, this dish is ready in 35 minutes. It’s perfect for busy weeknights or when you need to feed a crowd. The recipe uses affordable ingredients, making it a budget-friendly choice.
Health Benefits and Nutritional Value
This dish isn’t just tasty; it’s packed with nutrients. Whether you prefer roasted brussels sprouts or shredded brussels sprouts, you’ll get a lot of vitamins and fiber. Here’s a breakdown of the nutritional value per serving:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 343 kcal | – |
| Fat | 23 g | 35% |
| Carbohydrates | 34 g | 11% |
| Protein | 7 g | 14% |
| Fiber | High | – |
| Vitamin C | High | – |
| Vitamin K | High | – |
With its perfect balance of flavors, quick preparation, and impressive nutritional profile, this Brussels cabbage recipe is set to become your new favorite side dish.
Essential Ingredients and Kitchen Tools
Making a tasty brussels sprouts salad or baked dish begins with the right ingredients and tools. I’ll show you how to pick the best produce and essential kitchen gear for your recipe.
Fresh Produce Selection Tips
When picking brussels sprouts, look for firm, compact heads with bright green leaves. Stay away from any with yellowing or loose leaves. For cabbage, choose heads that feel heavy and have tightly packed leaves. These fresh ingredients are key for a healthy brussels sprouts salad or baked dish.
Seasonings and Aromatics
Add flavor to your brussels sprouts with tasty seasonings. I recommend kosher salt, freshly ground black pepper, and red pepper flakes for a spicy touch. Balsamic vinegar or a drizzle of honey can add depth. Garlic and olive oil are essential for caramelizing baked brussels sprouts
Required Cookware and Utensils
To prep your brussels sprouts, a sharp knife is needed for trimming and slicing. A large, rimmed baking sheet is ideal for baked brussels sprouts, ensuring even cooking at 425°F. For stovetop cooking, a heavy-bottomed skillet is best. Remember a mixing bowl for tossing ingredients and a serving platter to display your dish.
| Tool | Use |
|---|---|
| Sharp knife | Trimming and slicing brussels sprouts |
| Baking sheet | Roasting brussels sprouts at 425°F |
| Skillet | Sautéing brussels sprouts on stovetop |
| Mixing bowl | Tossing ingredients for salad or seasoning |
Step-by-Step Brussels Cabbage Recipe
I’m excited to share my favorite way to make sauteed brussels sprouts. This easy recipe will have you enjoying a tasty side dish quickly. Let’s get started!
First, I thinly slice the cabbage and halve the brussels sprouts. For bigger sprouts, I quarter them for even cooking. Then, I heat olive oil in a large skillet over medium-high heat. This step takes about 10 minutes for perfect caramelization.
Once the oil is hot, I add the sliced cabbage and brussels sprouts to the pan. I season with kosher salt and black pepper, stirring now and then to avoid burning. Letting the veggies get golden-brown takes about 5-8 minutes per side.
To finish, I drizzle a tablespoon of balsamic vinegar over the veggies for extra flavor. For extra crunch and nutrition, I sometimes add pine nuts or chopped walnuts. Here’s a quick breakdown of the recipe:
- 1 pound brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
This dish serves 4-6 people and can be stored in an airtight container in the fridge for up to 4 days. It’s a nutritious option too, with only 114 calories per serving and full of vitamins A and C.
Cooking Techniques and Pro Tips
Learning to cook Brussels sprouts can make your meals better. Whether you’re making a brussels sprouts casserole or a simple sauté, these tips will help you get great results.
Proper Cutting and Preparation
Choose sprouts that are about one inch in diameter for the best taste and texture. Cut off the ends and remove any leaves that are not green. If the sprouts are big, cut them in half to cook evenly.
Temperature Control and Timing
Roasting at 400-425°F is the best way to bring out the flavor. Make sure your baking sheet is hot before adding the sprouts. Don’t put too many sprouts on the pan to prevent steaming.
Cook for 20-25 minutes, flipping them halfway. Season with salt and pepper before and after cooking.
Achieving Perfect Caramelization
For crispy edges, use oils like avocado or grapeseed. Let the sprouts sit for a few minutes without stirring. This helps create those tasty brown bits.
For a brussels sprouts gratin, broil the top to get it golden and crispy.
| Cooking Method | Temperature | Time | Tips |
|---|---|---|---|
| Roasting | 400-425°F | 20-25 minutes | Flip halfway through |
| Air Frying | 400°F | 12-14 minutes, then 8-10 minutes | Shake basket between rounds |
| Blanching | Boiling water | 5-10 minutes | Salt water for flavor |
By using these techniques, you’ll always have perfectly cooked Brussels sprouts. Try different seasonings and cooking methods to find your favorite way to enjoy them.
Serving Suggestions and Pairing Options
I’ve made this Brussels cabbage recipe to be both versatile and tasty. Let’s see how to serve it and what dishes go well with it.
Main Dish Combinations
This side dish goes great with many proteins. For a fast weeknight dinner, try it with air fryer BBQ chicken breast or pan-seared white wine chicken. Both are ready in about 20 minutes. If you prefer seafood, orange and maple glazed salmon is a great choice.
Garnishing Ideas
Make your cabbage and brussels sprouts dish even better with some creative toppings. Sprinkle freshly grated Parmesan cheese for a rich flavor. For a fancy touch, add crumbled blue cheese, walnuts, and dried cranberries. These not only taste great but also look good.
Storage and Reheating Instructions
Keep your leftover Brussels cabbage in an airtight container in the fridge. It stays fresh for up to 10 days. To reheat, just sauté it in a pan over medium heat until it’s warm. This way, you keep the dish’s texture and taste.
| Pairing | Prep Time | Total Time |
|---|---|---|
| Air Fryer BBQ Chicken Breast | 5 minutes | 20 minutes |
| Orange and Maple Glazed Salmon | 5 minutes | 15 minutes |
| Pan Seared White Wine Chicken | 5 minutes | 20 minutes |
Conclusion
I’ve shared my favorite brussels cabbage recipe, a dish that’s both simple and nutritious. It’s a quick side dish that serves 2-4 people. It only needs 12 ounces of shredded Brussels sprouts.
The recipe is flexible, allowing you to add bacon, apples, or dried fruits. The cooking is easy, taking just 3-4 minutes for the sprouts and 2-3 minutes for the fruits. This “Stupid Easy” recipe is not only tasty but also healthy.
Brussels sprouts have been around for centuries and are full of health benefits. Studies show they might help prevent aortic calcification and have strong anticancer effects.
Whether you’re an experienced cook or just starting out, this recipe will wow you. Fresh sprouts stay good in the fridge for 7-10 days. Smaller sprouts are less bitter. So, get your ingredients ready and try this tasty, healthy side dish!
FAQ – Brussels Cabbage Recipe
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are best for texture and taste. But, frozen ones work too. Just thaw and dry them well before cooking to avoid too much moisture.
How can I make this Brussels cabbage recipe vegan?
Making this recipe vegan is easy. Use plant-based oil instead of butter and skip the bacon. Add nutritional yeast or smoked paprika for extra flavor.
Can I prepare this dish in advance?
Yes, you can prep the Brussels cabbage ahead. Cook it a bit less, then reheat in a pan or oven. This keeps it crispy and prevents overcooking.
What’s the best way to store leftover Brussels cabbage?
Store leftover Brussels cabbage in an airtight container in the fridge for 3-4 days. Reheat it in a pan on medium heat to get it crispy again.
Can I add other vegetables to this recipe?
Absolutely! You can add carrots, onions, or kale. Just remember to adjust cooking times so all veggies are done right.
How do I prevent my Brussels sprouts from becoming bitter?
Avoid overcooking Brussels sprouts to prevent bitterness. Caramelizing them helps balance the flavor. A little honey or balsamic vinegar can also improve taste.
Is this Brussels cabbage recipe suitable for a low-carb diet?
Yes, it’s low in carbs, making it good for low-carb diets. Brussels sprouts and cabbage are low in carbs but high in fiber.
Can I use red cabbage instead of green cabbage?
Yes, red cabbage is a great substitute. It might change the dish’s color and taste a bit. But it will be just as tasty.
