City Sprouts (Revised) Recipe - Cooking Index
City Sprouts (Revised) Recipe - Cooking Index
| 1/4 lb | 113g / 4oz | Brussels sprouts |
| 1/4 lb | 113g / 4oz | Cabbage - shredded |
| 1 1/3 tablespoons | 19ml | Reduced-calorie margarine - unsalted |
| 1 tablespoon | 15ml | Hot water |
| 1 teaspoon | 5ml | Lime juice - (1 to 2) |
| Salt and pepper - to taste |
Clean and trim the sprouts and the cabbage wedge. Cut each sprout in half lengthwise, then slice thinly across width. Shred the cabbage to short lengths.
Melt butter in a large skillet or flat-bottomed wok over medium-high heat. Saute cabbages for 3 to 4 minutes. Add hot water and cook until that down. Stir in the lime juice, season with salt and pepper, and serve hot.
This side dish balances well with sweet, cheese sauces as well as with turkey burgers, etc.
Location: Brussels Sprouts, Shredded (Orig) in Mesa Mexicana (mcf). Sue Feniger and Mary Sue Milliken (1989) City Cuisine.
Source:
Hanneman (Riverside) / Mc Recipe List (Dec 1996)
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