German Brussels Sprouts Casserole

This recipe features another popular German side with Brussels sprouts. A lot of people think German side dishes are mainly red cabbage and sauerkraut, the fact is, that even though they are traditional sides, there is a vast variety of German vegetable sides.

German Brussels Sprouts Casserole

Angela Schofield
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dishes
Cuisine German
Servings 6 - 8 Portions


  • 2 pounds Brussels sprouts
  • 1 medium onion
  • 1 tbsp. butter
  • 1 tbsp. salt
  • ½ tsp. caraway seeds


  • 1 ½ cup shredded swiss cheese
  • 1 cup heavy cream
  • ½ cup bread crumbs
  • ½ tsp. pepper
  • ½ tsp. nutmeg
  • 2 tbsp. butter flakes


  • Clean Brussels sprouts and cut the ends crisscross.
  • Bring water with caraway seeds and salt to a boil.
  • Cook the Brussels sprouts till soft to the bite.
  • In the meantime, prepare a large bowl with water and ice cubes or alternatively just very cold water.
  • Drain the Brussels sprouts and add to ice water.
  • Cube the onion finely.
  • Melt butter in a pan and fry the onion cubes until translucent.
  • Butter a casserole pan and preheat the oven to 350F.
  • Add the shredded Swiss cheese, heavy cream, bread crumbs, pepper and nutmeg to a small bowl and mix well.
  • Add the Brussels sprouts and the onion cubes into the casserole dish and toss lightly.
  • Top with the cheese mixture and some butter flakes.
  • Bake for about 15 to 20 min.