Yield: Serves 8.
Ingredients
- 1 napa cabbage, shredded
- 16 Brussels sprouts, thinly sliced
- 1 red pepper, sliced
- 1 tbsp. butter
- 1 tbsp. olive oil
- Coarse salt and freshly cracked black pepper, to taste
Method
- Add shredded Brussels sprouts to pot of salted boiling water. Let cook for 2 to 3 minutes. Drain. Reserve.
- Heat butter in a skillet on high heat and add napa cabbage, red pepper and Brussels sprouts. Sauté for 3 minutes. Toss lightly just heated through. Season with salt and pepper. Serve.