CABBAGE & BRUSSEL SPROUTS

By gaster16

Ingredients

• 1 large head red cabbage
• Salad oil
• 1 large green onion chopped
• 1/4 teaspoon pepper
• 3 tablespoons cider vinegar
• 1-1/2 teaspoons sugar
• 1 10 oz. container brussel sprouts
• 2 teaspoons soy sauce

Preparation

Step 1

Discard any tough outer leaves from cabbage. Reserve few large leaves from cabbage to line platter later, coarsely slice remaining cabbage. IN 6-8 quart Dutch oven over medium-high heat, in 3 tablespoons oil, cook sliced cabbage, green onions, paper and 1-1/2 teaspoons salt until cabbage is tender, about 15 minutes, stirring often. Stir in cider vinegar and sugar.

Meanwhile, cut brussel sprouts in half if they are large. In 12" skillet over medium-high heat in 2 tablespoons oil, cook brussel sprouts and 1/2 teaspoon salt until golden, about 5 minutes, stirring often. Add 1/4 cup water, cover cook over medium heat, cook until brussel sprouts are tender about 10 minutes.