This recipe takes my love for brussels sprouts to a whole new level! This healthy side-dish/salad is by far the tastiest! I even ate the leftovers cold the next day and it was just as good.
You can adjust the ingredients based on what you have on hand or add more of the ingredients you prefer most. As you can tell I used a lot of cabbage and brussels sprouts, and less of the almonds.
Sautéed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots
2 cups of Brussels sprouts, trimmed and sliced in half
2 cups of purple cabbage, roughly chopped
3 tablespoons of oil
¼ cup of slivered almonds
¼ cup of diced shallots
2 cloves of garlic, minced
salt and pepper
Heat 2 tablespoons of the oil in a pan oven medium-high heat. Add the Brussels sprouts. Cook the sprouts for about 10 minutes, stirring occasionally, until they start to brown.
While the sprouts are cooking, heat up the remaining 1 tablespoon of oil in a small pan over medium heat. Add the shallots. Sautee for 3-4 minutes until clear and then add in the almonds and garlic. Cook for another 3-5 minutes until everything starts to brown, but be very careful not to burn the almonds or garlic. Remove from the heat.
Once the sprouts have started to brown, add the red cabbage and continue to sauté until the cabbage is tender. Turn off the heat and add the toasted almonds and shallots. Give it a good toss and then season with salt and pepper. Serve warm.
Serves 6-8 as a side dish