Lukewarm salad of raw Brussels sprouts

Ingredients for 2 servings:

• 250 g Brussels sprouts (as large as possible)
• 50 g raw ham, cut into fine strips or cubes
• Caraway seeds
• salt and pepper
• olive oil
• Balsamic vinegar, white (or good white wine vinegar)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 53 minutes

for the enemies of cooked vegetables

Remove the outermost, loose, dark leaves of the cabbage florets. Slice them wafer-thinly using a fine vegetable slicer (careful with your fingers!!). Salt the shredded cabbage and season with coarsely chopped caraway seeds. Mix thoroughly and let stand for at least half an hour. Heat olive oil in a pan and briefly fry the prosciutto dilute. Deglaze with a generous splash of vinegar (don’t worry, much of the acidity will evaporate in the heat), season with pepper and a little salt (depending on the saltiness and amount of prosciutto). Turn off the heat, add the cabbage strips to the pan, and toss briefly with the ham marinade over the residual heat. The cabbage should not cook, but should just be lukewarm and remain light green and crisp. This makes a good side dish, e.g., with pan-fried game, or even as a small appetizer.