Summary

Ingredients

• 250 g Brussels sprouts, (as lare florets as possible)
• 50 g ham, raw, cut into fine strips or cubes
• Caraway seed
• salt and pepper
• olive oil
• Aceto balsamico, white (or good white wine vinegar)

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Instructions

1. Remove the outermost, loose, dark leaves of the cabbage florets. Cut these very thinly on a fine vegetable slicer (be careful on your fingers!). Salt the cut cabbage and season with coarsely chopped caraway seeds. Mix well and let steep for at least half an hour.
2. Warm the olive oil in a pan and briefly fry the raw ham in it. Deglaze with a good dash of vinegar (don`t worry, a large part of the acidity will evaporate due to the heat), season with pepper and (depending on the saltiness and quantity of the ham) a little salt.
3. Turn off the stove, put the cabbage strips in the pan and mix with the ham marinade only briefly on the residual heat. The cabbage shouldn`t cook, just get lukewarm and stay light green and crisp.
4. This is a good side dish, e.g. with pan-fried game, or a small starter.