1.
Heat the oil in a large saucepan and saute the onions over low heat for about 10 minutes, until soft.
2.
While that's cooking, on the side cook Pasta (al dente) as per the manufacturer's instruction . You can also use fresh pasta if you like.
3.
Meanwhile, to the soft onions, add the cabbage and Brussels sprouts and give it a stir for 2-3 minutes.
4.
Stir in the caraway and dill seeds along with salt. Give it a good mix.
5.
Add the stock (refer Tips section for the quantity). I used water.
6.
Cover and simmer for 5-10 minutes,
7.
or until the cabbage and the sprouts are crisp tender.
8.
Drain the cooked Pasta.
9.
and then add it to the cabbage-brussels sprouts mixture.
10.
Give it a toss along with pepper until combined.
By Lakshmi on Oct 16, 2012
Thank you Lakshmi. Agree with the boiling, which is why in most of my recipes I opt for steaming instead. In this brussels sprouts has been stir fried and not boiled either :) --DK