Cabbage is one of those veggies that are used in a few standard recipes and people don’t fluctuate from them. And then with brussels sprouts, not many people are fans of this veggie. Brussels Sprouts is from the wild cabbage group, so for lunch this week, I cooked the two veggies together. It tasted good and there were no surprises with the flavours. I guess this could be a recipe that you could use to add brussels sprouts into your diet.
- Cabbage – shredded
- Brussels Sprouts – each sprout cut into half
- Onion – 1 large chopped
- Garlic – a few cloves minced
- Ginger – a piece grated
- Green Chilli – 1 slit lengthwise
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Olive Oil
- Salt to taste
In a fry pan, add some mustard seeds and cumin seeds to some heated oil. When the mustard seeds start popping add the chopped onion, ginger, garlic and the green chilli and sauté. Once the onions are transparent, add the shredded cabbage and brussels sprouts. Add some salt, toss gently, and let it cook on low fire.
You don’t really have to meddle much with this, because the veggies cook pretty fast.
Serve hot as a side dish.