Fried Brussels Sprouts
6 servings
40 minutes
The Brussels sprouts season is short, but you can cook frozen Brussels sprouts in exactly the same way. The main thing is that they are frozen well, retain their firmness and strength, and do not turn into mush.
1
Prepare Brussels sprouts: remove the outer leaves and stems. Rinse in water with vinegar or lemon juice. Boil salted water, add a handful of sprouts, and cover: when the water boils again, add another handful. Once all the sprouts are in the pot, remove the lid to keep the vegetables' natural green color. Total cooking time is 20-25 minutes. Then transfer the contents to a colander and rinse under cold water.
- Brussels sprouts: 1.5 kg
- White wine vinegar: 2 tablespoons
- Salt: to taste
2
If you are using butter: melt half in a pan, add the cabbage, and cook over medium heat, stirring gently, for 5 minutes until the cabbage is golden. Meanwhile, melt the remaining butter in a small pot. Season the cabbage with salt and pour the melted butter over it just before serving.
- Butter: 100 g
- Brussels sprouts: 1.5 kg
- Salt: to taste
- Butter: 100 g
3
If you use olive oil: heat it in a pan with chopped garlic, when it starts to darken, discard the garlic and add the cabbage to the pan. Cook, stirring, for 5 minutes until it turns golden. Sprinkle with pepper and drizzle with vinegar – or instead, just mix in mustard. Serve immediately.
- Garlic: 2 cloves
- Butter: 100 g
- Brussels sprouts: 1.5 kg
- Ground black pepper: to taste
- White wine vinegar: 2 tablespoons
