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
tablespoons extra-virgin olive oil
handfuls brussels sprouts
cups canned or homeade sourkraut
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.