Even if the mention of Brussels sprouts does not send a ‘yum’ signal to your brain, we suggest you give this salad a try anyway!
Brussels sprouts have a mild leafy taste and when prepared well, embrace the flavours of the spices you add. Also consider that Brussels sprouts contain a lot of beneficial vitamins and minerals, not to mention dietary fiber and protein. You know how mum said, they’re good for you…
300 g Brussels sprouts
1 red onion
1 clove of garlic
10 g ginger
2-3 tablespoons butter
2 tsp Cabbage Karma
A few sprigs of coriander
Clean the sprouts by removing the outer leaves and a bit of the stalk. Halve the little cabbages and give them a quick boil in lightly salted water for approx. 2 minutes. Drain and let drip from the sieve. Chop onion, garlic and ginger finely. Heat butter on a pan and sweat onions, garlic and ginger for a few minutes. Add Cabbage Karma. Put the sprouts in the pan and turn them around. Let simmer on low heat for approx. 10 minutes, and finish up with a pinch of salt.
Finally, sprinkle some coarsely chopped coriander on top and serve the dish warm. Perhaps some finely chopped fresh chilli for those who like it hot!