Brussels sprouts are the "daughter" of kale, bred artificially, and named after the Belgian gardeners from Brussels. I received a lot of questions from subscribers about how best to cook Brussels sprouts, what to eat them with, and so on. I decided to write an article and shoot a separate video where I show one of the options for its preparation.
👇 How to cook tasty Brussels sprouts 👇
How to cook Brussels sprouts
Primary processing of cabbage
First, the cabbage needs to be processed, cut off the dirty part of the stalk and remove the top dirty and dried leaves, 2-4 pieces. No need to try to wash them, they will still be tough, so do not be sorry.
For those who do not like the bitterness in Brussels sprouts, I will tell you a trick that I saw in one of the German chefs. Before blanching, you need to make a shallow cross-shaped incision with a sharp knife in the stalk.
If I cook cabbage only for myself, then I don’t do it, because I even like bitterness.
While you are cooking the cabbage, put a pot of water on the stove.
Transfer the Brussels sprouts to a colander and rinse under cold running water.
Heat treatment
Salt boiled water and add a teaspoon of soda (a little life hack to save a beautiful bright color) and load the cabbage. I add soda only for beauty, that is, it is optional.
From the moment the water boils again, boil the cabbage for three minutes.
I turn off the heat, drain the cabbage into the same colander and rinse with cold water.
Then you can perform any manipulations with it. Can be baked with meat, fish and other vegetables and mushrooms. Can be fried and used as a side dish or as an independent dish.
For frying, it is best to use butter or ghee.
I add a couple sprigs of thyme and a little black pepper, a little salt and that's it.
Fry the cabbage to the state you like; who is firmer to whom, softer.
I wish you bon appetit and God bless you!