Brussels sprouts are a vegetable rich in minerals and vitamins, it contains calcium, iron, magnesium, potassium salts, as well as amino acids and enzymes. Due to such a complex biochemical composition, Brussels sprouts are considered one of the most important foods.
Instructions
Step 1
You can use both fresh and frozen cabbage. If the cabbage is frozen, you do not need to defrost it. Take a large saucepan and put the cabbage in it (this is the only kind of cabbage that does not decrease, but increases during cooking). Pour cold water over the cabbage. The water level should be 5-7 cm above the cabbage.
Step 2
Place a saucepan over high heat and bring the water to a boil. If the cabbage was fresh, then after boiling it must be cooked for 5 minutes. If the cabbage was frozen, you need to cook it for 12 minutes. You do not need to close the pot with a lid, otherwise the vegetable will lose its fresh, green appearance.
Step 3
A few minutes before the end of cooking, add a pinch of salt and a few drops of lemon juice to the water (this will relieve the cabbage of the bitter taste). After boiling, remove the cabbage from the hot water and cool slightly before serving.
