Shaved Brussel Sprouts with Shallots, Garlic and Pine Nuts

I love brussel sprouts, and cabbage.  My sister does not.

I have not eaten meat in six years.

My parents cannot remember these facts.

When they are back “home” in Pennsylvania for the summer, they invite my sister to dinner pretty much every Sunday…where they  more often than not decide to “treat” her to a ham and cabbage dinner; something she would not make for herself.   And with good reason…she pretty much hates cabbage.  Has always hated cabbage.  Has never made a secret out of hating cabbage.  Is a charter member of the cabbage haters club. Would probably rather eat a bowl of worms than have cabbage. Okay, maybe not, but she really, really hates cabbage.

And so, on a regular basis, my father will proudly tell her on a Sunday morning that he has a special dinner of ham and cabbage planned for that night. And she will remind him that she detests cabbage, which will send him into a spin because ham and cabbage go together like, well, ham and cabbage,or  green eggs and ham, Bonnie and Clyde, an iceberg and the Titanic.

What does one eat with ham if not cabbage??? You cannot have one without the other; it simply isn’t done! Never mind, he usually ends up saying, we’ll have steak because she loves steak too. And so she gets her yearly allowance for red meat all in three months time, because everyone knows, steak goes with everything. And she loves it. At least more than cabbage.

The rest of the year, when they are in Florida, I get the daily menu for their senior living community read to me.

”They have veal Milanese, prime rib, stuffed salmon. You would love it here. You have to come for dinner.”

Um.  Not sure what about that menu you think I’d love, since I don’t eat meat.  At all. Ever.

‘Do they have anything vegan?” I’ll ask.

”Oh.  Right.  You don’t eat meat,” my mother will say, and I can hear her scanning the menu for a suitable option. Then, triumphantly, “Ah! They have chicken Parmesan!”

’Cause everyone knows chicken isn’t meat.🤦‍♀️ Do they maybe have cabbage?

Ingredients:

• 6 cups shredded brussel sprouts ( I found a bag of pre-shredded at Whole Foods)
• 4 Tablespoons pinenuts
• 1/2 cup finely diced shallots
• 2-3 teaspoons finely minced garlic
• salt and pepper to taste
• 1/4 -1/2 cup water

Directions:

1. Heat a pan ( I used a cast iron pan) over medium, medium low heat and add the pine nuts ( they will release oil as they toast, so you can put them in dry). Shake the pan or stir continuously until they are golden and release a nutty fragrance.  Do not turn your back on them or you will have burned nuts in a heartbeat.  Remove them from the pan immediately. Turn the heat up to medium/medium high.
2. Add about 1 Tablespoon of olive oil to the pan and sauté the shallots for a few minutes till they just begin to soften.
3. Add the garlic and sauté for about 30 seconds, then add the sprouts and 1/4 cup of water.  Stir well.  The water will keep the garlic from burning while the sprouts cook without changing the taste, and will cook off completely.  You can add more water if necessary.  You want the sprouts to be crisp tender but not burned.  Add salt and pepper while you are stirring the sprouts to taste.  The sprouts should take about 8-10 minutes to cook, stirring frequently.
4. Put them in a serving dish and sprinkle the nuts on top.

Enjoy!