AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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While thhe<br />
roulades ssimmer<br />
it is time t to preppare<br />
the side dishes.<br />
�<br />
6. Trimm<br />
ends and reemove<br />
yellow w leaves fromm<br />
the Brusse els spouts.<br />
7. Boil the Brusselss<br />
sprouts for 6 minutes add<br />
some salt<br />
in the wate er (photo 6).<br />
8. Heat<br />
a skillet over<br />
medium high h heat. Addd<br />
oil, and ba acon and the e Brussels spprouts<br />
and ro oast until<br />
browwned.<br />
Season<br />
with salt, pepper p and nnutmeg<br />
to ta aste.<br />
9. Heat<br />
a skillet to medium hea at. Add oil annd<br />
onion and d sauté 2 min nutes. Add caabbage<br />
and sauté it<br />
under<br />
constant tturning<br />
until it wilts, aboout<br />
3 to 5 min nutes.<br />
10. Sprinkle<br />
sugar over<br />
the cabb bage and addd<br />
the apple turn<br />
again. Se eason with mmustard<br />
seed d, bay<br />
leavves,<br />
juniper bberries,<br />
clove es, salt and ppepper<br />
and reduce<br />
heat a bit. Let cabbbage<br />
continue<br />
to<br />
cookk<br />
10 minutess<br />
or until ready<br />
to serve, stirring occa asionally. Add<br />
some red wwine<br />
if you li ike ☺<br />
Serve with<br />
potatoes,<br />
potato dum mplings, or riice.<br />
38
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