Brussels Sprouts with Ham and Onions

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

The onion is divided into particularly small quarters. The Brussels sprouts are freed from their upper, dark leaves and the resulting stalk is cut off. Then the cabbage is boiled in salted water for about 10-13 minutes. Piercing a fork should be possible when it is done. Then the water is poured off and a little butter is added to the Brussels sprouts in the pot. This remains on the hot plate over medium heat and now the finely chopped onion is added to the pot and everything is lightly seared. After 2 minutes, with frequent turning, due to the risk of burning, the cured ham is fried with it. Finally, the spices follow.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.