1 cup Brussels sprouts or cabbage, peeled and finely shredded
1 tbsp lemon juice
1 tbsp blanched almonds
Salt & pepper to taste
Melt the butter in a large sauté pan and gently sweat the onions for 3-4 minutes until softened and caramelized. Heat the oil in a sauté pan and add the almonds. Fry gently for a few minutes until lightly toasted. Melt the remaining of butter in a large sauté pan and sauté cabbage & sprouts for 3-4 minutes, tossing, until just softened. Stir the onions and almonds through. Season with salt, pepper, lemon juice serve chilled.