Thanksgiving

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE is for Dessert.

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE takes 15 minutes to prepare.

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE takes 15 minutes to cook.

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE makes 8 servings.

The ingredients for SAUTEED BRUSSELS SPROUTS AND RED CABBAGE are:

1 Pound Brussels Sprouts (about 25)
2 T Smart Balance Light
1 small red cabbage or 1/2 green cabbage
Coarse Salt
Freshly ground Black Pepper

Here is how you make SAUTEED BRUSSELS SPROUTS AND RED CABBAGE:

Prepare a large bowl of ice water. Set aside.Trim the Brussels sprouts and peel off 1 outer layer of leaves.Cut the sprouts in half lengthwise, larger sprouts can be quartered.Place the sprouts in a large saucepan, cover with cold water and add about 2 T of salt.Bring the sprouts to a boil and drain immediately.Transfer the sprouts to the bowl of ice water. This will stop the cooking and preserve theri color.Drain well (use colander).Heat a large skillet over medium-high heat, add the butter.When the butter is melted, add the Brussels sprouts.Cook for 1 minutes then add the slices cabbage.Cook until the cabbage has softened and the sprouts are warmed through.Season with salt and pepper and serve warm.Number of Servings: 8Recipe submitted by SparkPeople user JEANELLEN59.

The nutritional information for SAUTEED BRUSSELS SPROUTS AND RED CABBAGE is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 60.3

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 52.2 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 4.3 g
• Protein: 3.3 g