Warm German Brussels Sprout Salad (Rosenkohlsalat) Recipe
A warm salad of sautéed Brussels sprouts, bacon and apple, often served in Germany in autumn as a side dish to meat. It combines the slightly nutty flavor of Brussels sprouts with tangy-sweet apple and salty bacon. It’s an interesting alternative to classic boiled Brussels sprouts that many people remember disliking from childhood.
This salad shows Brussels sprouts in a completely different light: quickly blanched and then pan-fried, they stay firm and slightly caramelized, pairing beautifully with sweet–sour apple and smoky bacon. It’s a cozy, autumnal side that feels both rustic and a bit special.
Chef's tips
Don’t overcook the Brussels sprouts in the first step – they should still have some bite, as they will cook further in the pan. If your bacon is very fatty, you can reduce the amount of oil or even skip it and fry the bacon in its own fat. Taste the dressing before adding it and adjust the balance of honey and vinegar to your liking.
How to serve
Serve alongside roast poultry, schnitzel, meatloaf or grilled sausages. It also works well as part of a buffet with other warm vegetable dishes and hearty breads.
Ingredients
- Brussels sprouts - 500 g
- bacon - 120 g
- apple - 1 piece
- onion - 1 piece
- oil - 1 tablespoon
- vinegar - 1.5 tablespoons
- mustard - 1 teaspoon
- honey - 1 teaspoon
- salt
- pepper
- walnuts - 30 g
Preparation
- Clean the Brussels sprouts by removing the outer damaged leaves, trim the stem ends and cut each sprout in half. Rinse thoroughly under running water.
- Bring a large pot of water with 1 teaspoon of salt to a boil. Add the Brussels sprouts and cook for 4–5 minutes, until just tender but still firm. Drain and rinse with cold water to stop the cooking. Leave in a colander to drain well.
- Cut the bacon into strips. Peel the onion and slice it into thin wedges. Wash the apple, remove the core and cut into thin slices or matchsticks (you don’t need to peel it).
- Heat the oil in a large frying pan. Add the bacon and fry for 4–5 minutes over medium heat until the fat renders and the bacon is lightly crispy.
- Add the onion and fry for another 3–4 minutes, stirring, until it softens and becomes slightly translucent. Then add the halved Brussels sprouts cut side down and fry for 3–4 minutes until lightly browned.
- Add the apple and fry for another 1–2 minutes, just until slightly softened. In a small bowl mix together the vinegar, mustard and honey.
- Remove the pan from the heat, pour in the vinegar–mustard–honey dressing, season with salt and a generous amount of freshly ground pepper. Gently toss so the Brussels sprouts are coated in the dressing but don’t fall apart.
- Transfer the salad to a serving platter, sprinkle with chopped walnuts and serve immediately while warm.
Storage
Store leftover salad in an airtight container in the fridge. Reheat gently in a pan or microwave, then sprinkle with fresh nuts just before serving so they stay crunchy.
I created this recipe after trying a similar warm Brussels sprout salad in a small German guesthouse one chilly evening. The combination of crispy bacon, tangy apple and nutty sprouts instantly made me forget all memories of overcooked Brussels sprouts from childhood.
