1 pound Brussels sprouts
6 tablespoons butter or margarine
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon whole mustard seed
1 teaspoon dry mustard
1 teaspoon whole caraway seed
4 cups water
1 to 2 tablespoons white wine vinegar
Salt, to taste
Pepper, to taste
Parsley, for garnish

Preparation Instructions:

1. Trim off and discard dough, outer leaves and thick stems of Brussels sprouts. Rinse well.

2. In a wide frying pan, cook butter, onion, bell pepper, mustard seed, dry mustard, and caraway seed on medium heat for 15 minutes or until onion is very soft and golden.

3. At the same time, in a 4 or 5 quart pan, bring water to boiling on high heat.

4. Add Brussels sprouts. Boil for 7 minutes or until soft in center. Drain off water.

5. Add cooked sprouts to onion mixture. Stir gently to mix. Add vinegar, salt and pepper to taste.

6. Sprinkle with parsley. Serve hot.