Brussels sprouts are a versatile nutritious food that is extremely beneficial when fried, boiled, or stewed. Unfortunately, some housewives do not particularly like this healthy and tasty vegetable because of its bitterness - however, if you know a few culinary secrets, it can be easily removed.
We remove the bitterness
To get rid of the bitter taste of Brussels sprouts, it is recommended to add various spices to it during cooking. Bitterness and chopped garlic cloves are well removed - just fry the cabbage with them until a pleasant golden color appears. You can also cut the Brussels sprouts in half and boil them for ten minutes over medium heat. Before cooking, it is advisable to blanch this vegetable in boiling water, and then cook in a ratio of 1 kilogram of cabbage to 5 liters of water.
In order for Brussels sprouts to give all their bitterness to the water, a cross-shaped deep incision should be made on its stump.
You can also get rid of bitterness using the following mixture: a little sugar, a pinch of salt and a teaspoon of vinegar are added to the boiled cabbage. In addition, you can use lemon juice squeezed from half a lemon into one and a half liters of boiling water - the heads washed in a colander should be dipped into the juice water with a colander and blanched for five minutes. After that, the cabbage is fried in a pan with any vegetable oil.
Cooking according to the rules
Before cooking boiled Brussels sprouts, carefully peel all yellow leaves and soak the cabbages for ten minutes in cold water to remove sand and insects. Then you need to carefully cut the stems and boil the cabbage for eight to ten minutes - you can also cook it for a couple of five minutes and serve it hot. To prepare fried Brussels sprouts, you must also remove all yellow leaves, rinse the heads, dry them and cut them in half.
Before frying cabbage, season it with a sauce of a little lemon juice, salt and olive oil, stirring everything in a bowl.
Then the Brussels sprouts are transferred to a pan or pan and roasted in a preheated oven for forty-five minutes. In order for the heads of cabbage to be evenly fried, they must be stirred periodically. Also, Brussels sprouts are excellent stewed - for this you need to prepare it as when frying, put in a pan, cover tightly and fry on the stove for seven minutes over low heat. Then the lid must be removed and the cabbage must be stewed for another five minutes until all the liquid has completely evaporated. In the process, the heads of cabbage must be stirred so that they are stewed evenly.
