I mean brussel sprouts are a cabbage cultivar, so they are the same thing normally. It’s all Brassica, man.

I mean, you can cut the core out, stuff that bad boy with butter, bacon, salt and pepper. Pop it in at 350 for about an hour, resting on a ring of foil or something like that to keep it from rolling.

You end up with the center being soft and delicious with the outer layer being deeply caramelized.

Slice that sucker up and die happy.

Or! Core, chop and throw into a roasting pan, liberally butter it, salt, pepper, and bacon. Smash and mince a few cloves of garlic. Dice an onion. Lay the onion on top, bake at 350 for about a half hour, checking through the window to see when it starts getting golden on the edges. Pull it out, add on the garlic and toss it all. Back in for ten to fifteen, or the desired level of caramelization is reached.

Or! Core and chop while boiling egg noodles. In a large skillet, fry bacon. Set cooked bacon aside. Turn heat down to medium. Generously add butter, let it just barely melt, then add diced onion. Sweat gently until tender. Add cabbage, salt to taste, and cook until cabbage is tender and just beginning to brown up at the edges.

In a large roasting pan, mix the noodles with the cabbage and onion. Pepper generously. 350 for fifteen to twenty, checking for desired caramelization. Toss reserved bacon in before serving

Now, you could just roast the cabbage without all the butter and bacon. And it ain’t bad that way. But, c’mon, even sex is better with bacon and butter, so why would you?

In any case, you could fry up a nice kielbasa to go with, or chop one up to roast with the cabbage. But that’s more as a side to the cabbage, kind of a palate cleanser ;)

That’s fucking Audrey II is what it is.

Okay, but only one sprout? Not a whole stalk?

Meal prep by making okonomiyaki, fart nasty on your coworkers all week