Brussels Sprouts Kebab
4 servings
35 minutes
Brussels sprout kebab is an unusual and exquisite dish that combines the freshness of vegetables with deep flavor nuances. Historically, Brussels sprouts were popular in Europe and often used in winter dishes due to their cold resistance. In this recipe, they take on a new form—transforming into a fragrant kebab that pairs perfectly with parmesan and walnuts. The cabbage halves undergo gentle cooking, retaining their crunchiness, while lemon juice and balsamic vinegar add subtle sweet-sour notes. The dish can be served as an elegant appetizer or a full warm vegetarian treat. It surprises with a combination of textures and flavor balance, turning a familiar vegetable into a gastronomic masterpiece.
1
Wash the cabbage, remove any external damaged or yellowed leaves. Cut off the core of each head and cut it in half.
- Brussels sprouts: 500 g
2
Preheat the oven to 190 degrees. Prepare a rectangular baking dish by lining it with parchment paper.
3
Submerge the cabbage in boiling water, bring to a boil, and drain the water. Pour in fresh water, add lemon juice and a bit of sugar before boiling, and boil the cabbage for 3-5 minutes. Place the cabbage in a colander and rinse with cold water. The cabbage should retain its color and crunch.
- Brussels sprouts: 500 g
- Lemon juice: 4 tablespoons
- Sugar: 0.5 teaspoon
4
Skewer the cabbage halves tightly on sticks, place them in a dish, drizzle with oil and vinegar, generously salt them, and put in the oven for 25 minutes. After this time, check for doneness with a knife. If the cabbage is still too firm, keep it in the oven for another 5-8 minutes.
- Brussels sprouts: 500 g
- Olive oil: 0.3 glass
- Balsamic vinegar: 2 tablespoons
- Sea salt: to taste
5
Serve on skewers, sprinkled with grated cheese and chopped nuts, with honey-balsamic or any other sauce or dip, as an appetizer or warm vegetarian dish (in this case without parmesan).
- Grated Parmesan cheese: to taste
- Peeled walnuts: 6 pieces