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.
- 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.