Pan-Fried Cauliflower and Brussels Sprouts
The other night I was piecing supper together. I threw some potatoes in the oven, knowing that would get everyone filled up. Then I went to the garden to see if there was anything there that might fill that fresh and green void we all feel this time of year.
There are beds covered in hay and decaying manure. There is a bit of kale and turnip greens that somehow survived our colder nights. And much to my surprise, the Chinese cabbage, radishes, and even the lettuce were still standing. The mini cold frames Stewart put together gave us a bowl full of lettuce and dinner began taking shape.
But somehow even more vegetables seemed needed so I pulled the cauliflower and Brussels sprouts which are, most definitely, store bought from the fruit and vegetable basket. I could eat plates of these for a meal, and even little Joshie is eating them by the handful so with some scrambled eggs and Mabel cottage cheese, supper was settled.
By the time the potatoes were done, the salad washed and chopped, and the firewood beginning to come in the front door, the skillet was sizzling with simple, every day ingredients. I continue to make this dish, or some variation from it because it never ceases to surprise me what a sauteed onion and a bit of time in a cast-iron skillet can do for just about any vegetable.
Pan-Fried Cauliflower and Brussels Sprouts
Ingredients
- 1/4 cup coconut oil or lard
- 1 large onion, chopped
- 3/4 lb Brussels Sprouts
- 1/2 large head cauliflower
- salt and pepper to taste
Directions
Prepare the Brussels sprouts by cutting off the tips and quartering. Separate the cauliflower into small florets approximately the same size as the Brussels sprouts quarters.
Put a large cast-iron skillet over medium-high heat and add the chopped onion. Saute for 3-4 minutes or until it begins to get just a bit of color and add the remaining vegetables.
Cook for five minutes, stirring occasionally, and then lower the heat to medium-low. Cook an additional 3-5 minutes or until vegetables are golden and have just a bit of bite left to them. Season with salt and pepper to taste.
I recently found your blog and LOVE your simple tasty recipes. We, too, frequently toss some lard and chopped onion into the cast iron skillet while looking for other vegetables to add. These days it’s cheap cabbage from a local market. We like to change it up by using different herbs or spices – a favorite addition to fried veggies these days is garlic, ginger and turmeric. Thanks again for sharing. Keep up the good work!
When I cut my cabbage, I leave the outer leaves and plant base in the ground and after a few days, little baby cabbages begin to grow. They never develop into huge cabbages but they make these delicious little baby cabbages that wilt up so nicely in the skillet and they are a little sweeter than a full head of cabbage. So, I usually get about fifty of these little babies because each cabbage plant will make four or five. I put in hot water for a minute or two and then in ice water and then into the freezer. So, when I throw a chopped onion in my cast iron skillet, I will take a couple of those baby cabbages and throw into it too and some diced carrots. It’s a nice way to top soups.
Jeannie – Wow, I had no idea! I may consider trying this with the cabbages I currently have on the counter. Thanks so much for your inspiration!