Brussels-Kraut

1. 1

   Wash sprouts and remove any dark or slimy leaves. Cut in half lengthwise.

2. 2

   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.

3. 3

   Add the sprouts and season with salt and pepper. Saute until lightly browned. Add the sourkraut and its juices.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.