Cabbage Sprouts Tomato Salad

For the cabbage sprouts and tomato salad, clean the cabbage sprouts and cook for 8 to 10 minutes in boiling hot salted water on 1 or automatic heat 5 to 6 until tender.

Rinse with cold water, drain and cut in half. Rinse tomatoes, clean, quarter, and remove seeds. Mix the seeds with 1/2 teaspoon salt. After 10 minutes, strain through a sieve. Cut tomato quarters in half repeatedly.

Rinse parsley leaves and pluck from stems. Coarsely chop walnuts in a universal chopper. Combine parsley leaves, tomatoes, Brussels sprouts and walnuts.

Stir tomato stock with vinegar, a pinch of sugar, pepper and the oil and pour over the Brussels sprouts and tomato salad.

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