Crispy Brussels Sprouts in Aromatic Herbs

Remove the core and outer leaves from the cabbage if necessary, rinse in water and immerse in a pot of boiling salted water. Boil for about 10 minutes, drain the water and hold under cold running water. Cut the cabbage in half.

Meanwhile, chop the aromatic herbs and mix them with breadcrumbs, almond flour, parmesan, salt, and black pepper. Season the cabbage with a little olive oil and coat it well in the prepared breading.

Heat a wide non-stick pan and sauté the cabbage over medium heat, stirring very gently for about 10 minutes until golden brown. Plate and serve, garnishing with sprouts and sprigs of aromatic herbs.