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.
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