Cabbage And Brussels Sprouts
A vibrant combination of shredded red cabbage and roasted Brussels sprouts with tangy cider vinegar and aromatic caraway seeds, perfect for a flavorful side dish or light meal.
Ingredients
Instructions
- About 45 minutes before serving, discard any tough outer leaves from the cabbage.
- Reserve a few large leaves from the cabbage to line the platter later.
- Coarsely slice the remaining cabbage.
- In a large skillet or pan, heat salad oil over medium heat.
- Add chopped green onions and cook until softened.
- Stir in caraway seed and pepper.
- Add the sliced cabbage and cook until slightly tender, about 10 minutes.
- Add cider vinegar, sugar, and soy sauce, stirring to combine.
- Cook for an additional 5-7 minutes until flavors meld.
- Meanwhile, prepare Brussels sprouts by trimming ends and halving or leaving whole if small.
- Cook Brussels sprouts in boiling salted water until tender, about 8-10 minutes.
- Drain Brussels sprouts and add to the cabbage mixture, tossing gently.
- Transfer the mixture to a serving platter lined with reserved cabbage leaves.
Tips & Substitutions
For added flavor, consider using a mixture of olive oil and sesame oil instead of salad oil. You can also substitute the caraway seeds with cumin for a different taste. If you prefer a sweeter dish, increase the sugar slightly, or add a splash of Honey Lemon Marinade for a citrusy twist. Always taste and adjust seasoning as needed.
Serving Suggestions
Serve this vibrant dish warm or at room temperature as a side to grilled meats or roasted vegetables. It pairs beautifully with Creole Potato Wedges for a hearty meal. For a vegan option, enjoy it alongside rice or quinoa, and consider adding a sprinkle of toasted nuts for extra crunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water to prevent sticking. You can also microwave it in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage And Brussels Sprouts contains roughly 79 calories, with 3g protein, 10g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 2062mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this dish in advance?
Yes, you can prepare the cabbage and Brussels sprouts mixture a few hours ahead. Just store it in the refrigerator and reheat just before serving. However, it's best to add the Brussels sprouts right before serving to maintain their texture.
What can I substitute for Brussels sprouts?
If you don't have Brussels sprouts, you can use chopped green beans or broccoli florets as a substitute. Both will offer a similar texture and can be cooked in the same manner, ensuring you still enjoy a delicious dish.
Is this dish suitable for a vegan diet?
Yes, this recipe is suitable for a vegan diet as it contains no animal products. Ensure that the salad oil and soy sauce you use are vegan-friendly, and enjoy this nutritious dish as part of your meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).