Cabbage Salad

by Editorial Staff

Cauliflower and Brussels sprouts salad is prepared and served with walnuts.

Summary

Course	Salad
Servings (Default: 6)

Ingredients

Brussels sprouts – 450 g (2.25 cups)
Cauliflower (disassembled into inflorescences) – 3 cups
Walnuts (chopped) – 6 tbsp
Salt – 0.5 teaspoon.
Ground black pepper – 0.25 teaspoon.
Lemon juice – 0.5 teaspoon

Instructions

Fry the nuts in a dry frying pan until golden brown, for about 3 minutes, stirring occasionally. Remove the pan from the stove.
Steam the Brussels sprouts for about 10 minutes, then add the cauliflower to the double boiler and cook together for another 2 minutes, until both types of cabbage are soft.
Put the cabbage in a large bowl, salt, pepper, and lemon juice, and stir. Sprinkle the cabbage salad with toasted nuts. Serve the cabbage salad immediately.

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.