Brussels Cabbage Recipe
A quick sauté of fresh Brussels sprouts and shredded cabbage, lightly browned with onions and garlic, and finished with a splash of broth for extra tenderness. This Brussels cabbage recipe offers a sweet, mild nuttiness with every bite.
Equipment
- Cutting board
- Sharp knife
- Large skillet with a lid
- Wooden Spoon or Spatula
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- ½ small head green cabbage shredded
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 –3 garlic cloves minced
- ¼ cup vegetable or chicken broth
- Salt and black pepper to taste
(Optional) Red pepper flakes, grated Parmesan, or fresh herbs for extra flavor
Instructions
- Warm olive oil in a large skillet over medium heat.
- Sauté onion for about 2 minutes until translucent. Add minced garlic, cooking briefly until fragrant.
- Place Brussels sprouts cut-side down in the skillet. Let them brown for 2–3 minutes.
- Stir in shredded cabbage, mixing gently with the sprouts and aromatics.
- Season with salt, pepper, and any optional spices.
- Pour in the broth to deglaze and create steam, then cover and cook for 5–7 minutes or until veggies are tender.
- Remove the lid, allow any excess liquid to evaporate, and check for seasoning. Serve hot.
Notes
Feel free to adapt seasonings to your preference—this recipe works with a variety of flavor profiles.