Saturday, March 3, 2012
Brussels Sprouts and Apple-Cabbage Slaw Sandwich
As a kid, I didn't like brussels sprouts. I thought they were too bitter and boring. I quickly pushed them aside whenever they were served.
Today, I can't get enough of them (though I haven't ever blogged about them before). Chuko serves caramelized crispy brussels sprouts as one of its nightly appetizers, and they alone are worth the trip. I love them roasted in the oven, sauteed with butter and shallots and even raw when they're thinly sliced as salad.
Then, I found out that Endless Simmer rated the No. 7's Brussels Sprouts Sandwich as number two in its Top Ten Sandwiches of 2011. The sandwich featured brussels sprouts, apple slaw and peanuts atop a sandwich roll. Needless to say, I was intrigued.
This sandwich is a vegan paradise. It starts with a hearty base of sauteed brussels sprouts with dried cranberries and garlic. It's topped with a delicious apple-cabbage slaw that's got just a hint of cumin in it. A thick spread of roasted red pepper hummus finishes the sandwich off.
The components were addictive on their own, and after a day of brussels sprouts sandwiches, we eagerly enjoyed the leftovers.
Brussels and Apple-Cabbage Slaw Sandwich
recipe adapted from Namely Marly
About 100 tiny brussels sprouts, washed with the ends trimmed off and undesired leaves discarded
3 tablespoons extra virgin olive oil
Freshly ground black pepper
3 cloves garlic, minced
1/4 cup dried cranberries or craisins
2 Granny Smith apples, cored and sliced into thin matchsticks
2 teaspoon honey (use a different sweetener if you're going vegan)
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/8 cup extra virgin olive oil
1/8 cup roasted, salted peanuts, finely chopped
1 1/2 cups green cabbage, finely shredded
Salt and pepper
Your favorite bread or roll (enough for all the people you're serving!)
Roasted red pepper hummus (I did store bought, but you could make your own)
Sauteed Brussels: Cut washed brussels sprouts in half. Toss them with a tablespoon of olive oil.
Heat a saute pan over medium heat. Add the brussels sprouts flat side down. Sprinkle with salt, a few grinds of black pepper, minced garlic and a handful of dried craisins or cranberries. Cook for about 5 minutes, until the bottoms of the brussels are slightly browned. Stir the brussels and continue to cook for a few more minutes, until the brussels are nicely browned and tender. Remove from the heat and set aside.
Apple-Cabbage Slaw: Combine the honey, spices, lemon juice and olive oil in a bowl. Season with salt and pepper to taste.
In a medium bowl, combine the apple, cabbage and peanuts. Pour the honey/spice mixture over the top and stir to combine it. Refrigerate the mixture so the flavors can meld together.
Sandwich Assembly: Lightly toast your bread or rolls. Spread some hummus on both sides of the bread. Generously cover the bottom slice with some spoonfuls of brussels sprouts. Top with apple-cabbage slaw. Cover with the top slice of bread, bite into, and enjoy.