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Author Notes: Brussels sprouts are one of those unfortunate vegetables with a bad reputation. Therefore, I had never been attracted to them, especially since I didn't grow up eating them. However, upon hearing all of the wonderful health benefits they boast, I thought I'd give them a try. I decided to mask their bitter taste and play on their cabbage flavor by pairing them with sourkraut. I apologize in advance for offending any Germans or sourkraut purists. —TheFatWitch
- 2 tablespoons extra-virgin olive oil
- 2 handfuls brussels sprouts
- 2 cups canned or homeade sourkraut
- 3 tablespoons honey mustard (or other favorite condiment)
- Wash sprouts and remove any dark or slimy leaves. Cut in half lengthwise.
- Heat the oil in a medium cast-iron skillet over medium-high heat (You can use any nonstick skillet, but nothing browns like a cast-iron) until shimmering.
- Add the sprouts and season with salt and pepper. Saute until lightly browned. Add the sourkraut and its juices.
- Cook 1-2 minutes (or until the vinegary sourkraut clears out your sinuses) and dress with the honey mustard or other condiment. Serve in the skillet or transfer to more desirable serving vessle.
Finger Foods for the Fourth
The best summer appetizers
Finger foods for the Fourth.
Warning: You might be offended.
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.