Boil cabbage sprouts
Cabbage sprouts (Brussels sprouts) are a classic winter vegetable and like it really cold. Icy cold is also what cabbage sprouts need to get its uniquely tender and spicy aroma. Not only are they very versatile, they are also very healthy.
In the cold season, cabbage sprouts are a very healthy dish. (Photo by: © istock.com)
Cabbage sprouts do not taste good, because like cauliflower or kohlrabi, they also belong to the so-called sweet vegetables .
The typical winter vegetable has an idiosyncratic taste, but it tastes great with many other things such as meat, poultry or even tender ham.
The small florets are always harvested in December and even if it gets cold up to 12 degrees below zero, the cabbage sprouts cannot harm them. One could even say that with every degree less the cabbage sprouts gain in taste.
Cabbage sprouts are healthy
The small cabbage sprouts, which played an important role in the fine French cuisine of the 18th century, are not only very delicious, but also healthy. Above all, they contain a lot of protein, important carbohydrates, valuable fiber and have a high vitamin content. As a result, they protect against colds, flu infections and carcinogenic substances and also have a positive effect on hormone levels.
Unfortunately, the cabbage sprout also contains bitter substances, so on the one hand it is important to buy good quality and on the other hand it is always important that it is properly prepared.
Info: Cabbage sprouts can also be eaten raw, especially in raw salads, but it is also a matter of taste here.
Buy and store cabbage sprouts?
Before cooking, there is always shopping. With cabbage sprouts you can always see whether it was harvested early or late in winter:
- Early cabbage sprouts have delicate light green leaves.
- In the case of cabbage sprouts that are only harvested late, the leaves are dark green.
By the way, this doesn't matter when it comes to taste. However, if the cabbage sprouts have withered and yellow leaves, then you should leave them there.
It is also important that the florets are still completely closed . A light gray-blue layer of wax, which can already be seen on the florets, can be easily washed off.
Tip: The smoother and lighter the cut surfaces are, the fresher the cabbage sprouts are.
Cabbage sprouts are delicate and should not be kept in the refrigerator (vegetable compartment) for longer than 2-3 days . The older the cabbage sprouts are, the more bitter the taste becomes.
The florets can also be frozen . But you should blanch them beforehand, then they will keep for a good 6-8 months.
Cabbage sprouts in the kitchen
Cabbage sprouts are the ideal winter vegetables and provide variety. (Photo by: © A_Lein / fotolia.com)
Cooking or blanching cabbage sprouts:
- After shopping, the stalk is cut and the outer leaves are removed. If the quality is good, it should not be more than 1-2 leaves.
- Then wash the florets under running cold water and drain well.
- So that the florets are all cooked evenly, they should be cut in a cross shape with a pointed kitchen knife.
- Bring water to a boil in a large saucepan and add a little salt.
- Reduce the heat and cook the cabbage sprouts for 8 to 12 minutes, depending on the amount . Cabbage sprouts should still have a little bite, so try them before you take them off the stove. If you just want to blanch the florets, 2-3 minutes are enough.
- After cooking, pour the cabbage sprouts into a sieve and let them steam out a little.
- Pour back into the pot, add a little butter, season with nutmeg and swirl the cabbage sprouts a little in it.
Frying cabbage sprouts:
- To do this, cut the florets ready for cooking in half and fry them in a pan with oil (preferably olive oil), with the cut surface facing down, for about 5 minutes until golden brown.
- Then deglaze with a dash of white wine or clear soup and let the liquid evaporate.
- Now just add salt, pepper or other spices to taste.
Bake cabbage sprouts:
- Halve the ready-to-cook florets and marinate with olive oil, salt and pepper.
- Then place the pieces, with the cut surface down, on a baking sheet lined with baking paper and bake in the preheated oven at 200 degrees top-bottom heat for about 25 minutes.
- After about 15 minutes you should turn the roses.
- Baking gives the florets a slightly nutty taste.
Grilling cabbage sprouts:
- Of course, you can also grill the vegetables by simply halving the florets, seasoning as desired and placing them on the grate with the cut surface facing down for around 5-10 minutes.
A few recipe tips:
- Cabbage sprout soup
- Cabbage sprout salad
- Cabbage sprouts with bacon
- Ratatouille with cabbage sprouts and mozzarella
- Cabbage sprout casserole
- Cabbage sprout pasta
- Cabbage sprouts are a classic vegetable for roasting with potatoes and sauce.
- Cabbage sprouts taste very fine as a casserole. Simply cook the cabbage sprouts and then layer together with cooked ham or small bacon cubes in a baking dish, sprinkle with grated cheese and bake.
- Cabbage sprouts also cut a very good figure in a vegetable soup . However, you shouldn't cook them here with other sweet vegetables such as cauliflower, because then the cabbage sprouts would literally overwhelm the delicate and delicate aroma of the cauliflower.