Wash and trim the ends off the Brussels sprouts and cut in half. Thinly slice each half, like you would an onion or head of cabbage, creating thin shreds.
Heat a large skillet with 2 Tablespoons oil or butter and place the sliced onions in the pan with a pinch of sea salt. Sauté on medium heat for 2 – 3 minutes, or until the onions start to soften. Add the sun dried tomatoes, allowing a little oil from the jar to drip in and continue to sauté for about 1 - 2 minutes more.
Next add the shredded brussels sprouts with another pinch of sea salt and sauté for a couple more minutes. Add the apple cider vinegar and place a fitted lid over the top to create steam. Continue to sauté until the brussels sprouts are no longer tough and hard. Finally stir in the sunflower seeds.