About
This simple cabbage and sprout sauté is rich with butter, aromatic garlic, thyme and a hint of zesty lemon.
This is a quick and easy side dish, perfect to accompany Sunday lunch.
Ingredients
- 2 teaspoon, chopped thyme, fresh
- 2 tablespoon unsalted butter
- 1 cup brussels sprouts, raw
- 1 cup red cabbage
- 1 cup, shredded cabbage savoy raw
- 1 clove garlic
- 1 teaspoon lemon peel or zest raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice/shred the cabbages and sprouts, discarding any wilted outer leaves and tough stalks. Melt the butter in a skillet over a low/medium heat. Thinly slice the garlic and add to the skillet along with the lemon zest and thyme leaves. Sweat for a minute or two until tender and fragrant.
- Add the prepared cabbage and sprouts and stir well to coat in the butter. Cook over a low heat for 5-6 minutes or until the vegetables are softened. Serve hot.
Nutrition Facts
- Servings: 4
- Calories: 73.9kcal/309.1kJ (per serving)
- Fat: 5.9g (per serving)
- Carbs: 5.2g (per serving)
- Protein: 1.6g (per serving)
