It is not by chance that small heads of Brussels sprouts have become the pride of their country. In terms of protein content, Brussels sprouts are superior to other varieties, they are also rich in vitamins. This variety came to Russia in the middle of the nineteenth century, but only now began to compete with traditional white cabbage. Gardeners like that Brussels sprouts are unpretentious, easy to clean and store. Dishes made from it can satisfy even the most capricious gourmet. Before preparing an exquisite dish, boil the cabbage.
It is necessary
-
- Brussels sprouts;
- water;
- some lemon juice;
- sharp knife;
- large saucepan;
- sieve or colander.
Instructions
Step 1
Brussels sprouts have a lot of useful properties and it must be cooked so that its invaluable qualities do not disappear. Rinse the heads well. Find the place where the head of cabbage is attached to the stem and make a cruciform incision. Cut the rest in the same way. This is necessary in order for the cabbage to cook evenly.
Step 2
Place the heads of cabbage in a large saucepan. Cabbage should not take up more than 1/3 of its volume. This variety tends to swell when cooking, so the dishes should be spacious enough. Fill a saucepan with cold water until 1/3 of the volume remains.
Step 3
Place the saucepan on the fire and bring to a boil. Frozen and fresh cabbage are cooked slightly differently. Reduce heat to medium. Boil fresh heads of cabbage for 5-6 minutes, frozen ones - about 10. About a minute before the end of cooking, you can add a little lemon juice. Without this procedure, the cabbage will have a bitter taste.
Step 4
The most important thing is to remove the pot from the stove in time. Brussels sprouts should never be overcooked. In this case, it not only loses all useful properties, but becomes loose and acquires a rather nasty sulfuric smell. It is impossible to remove it and to mask it with spices is also unlikely to succeed. Therefore, if you are not sure that you can stop cooking in time, just bring the cabbage to a boil and turn off the burner immediately. The cabbage will turn out to be a little tougher, but will retain all the necessary properties.
Step 5
For some dishes, the Brussels sprouts must be steamed. If you don't have a steamer, make one with a large enough saucepan with a lid and a large colander or metal strainer. Pour half the water into a saucepan. Put the heads of cabbage in a colander and cover the entire structure with a lid. Bring water to a boil. Boil fresh cabbage for 6-7 minutes and frozen cabbage for 10-12 minutes. The advantage of this method is that there is no need to keep an eye on the timer. Even if the cabbage is overcooked, it will not lose its properties and will not acquire an unpleasant odor.
