John Myers
Ingredients for 2 servings:
- 500 g Brussels sprouts, cleaned and halved, large florets quartered
- 2 onions, peeled, quartered
- 1 garlic clove(s), finely sliced
- 1 tsp herbs de Provence or pizza herbs, finely ground
- Salt
- n. B. Pepper, black, from the mill
- 2 tsp honey, liquid
- 100 g Serrano ham in thin strips
- n. B. Caraway, whole, to taste
- e.g. chili flakes
- 2 tbsp sour cream, cool
- Oil for the mold
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
tastes not cabbagey and the kitchen smells delicious, even “non-cabbage eaters” reach for it twice
Even though the title says “from the baking sheet,” I’m lazy enough to use a large, nonstick casserole dish. Of course, a roasting pan from the oven works just fine, too. Preheat the oven to 200°C. Brush the dish with a little oil and sprinkle with the garlic slices. Layer the onions. Roughly mix the cabbage florets, onions, herbs, spices, ham strips, oil, and honey and add to the dish. Place on the lowest oven rack. Reduce the oven to 180°C fan/convection oven and set the timer for 45 minutes. Do nothing for the first 30 minutes, but stir twice with a spatula during the last 15 minutes. Serve hot with a generous dollop of sour cream and fresh flatbread—for the spicy oil on the bottom of the dish. It’s also great to serve ahead of time. In this case, omit the salt and honey and stir in just before cooking.
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