Brussels sprouts with cracklings and cheese
2 servings
25 minutes
Brussels sprouts with cracklings and cheese is an exquisite combination of crunchy texture, rich flavor, and appetizing aroma. This recipe has European roots and reflects the traditions of comfort food, where simple ingredients are transformed into a culinary masterpiece. The cabbage, roasted to a golden crust, takes on a nutty hue, while sumac and ground chili add spiciness. The cracklings give the dish richness and a pleasant contrast, while the cream cheese adds tenderness and a light creaminess. Served hot, this version of cabbage pairs perfectly with meat or vegetable sides. Such a dish will adorn a family dinner or festive table, surprising guests with its depth of flavor and harmonious blend of ingredients.
1
Cut the Brussels sprouts in half.
- Brussels sprouts: 400 g
2
Melt butter in a hot pan and add a couple of pinches of coarse salt.
- Butter: 2 pieces
- Coarse sea salt: pinch
3
Place the cabbage in the pan and salt it with fine salt.
- Brussels sprouts: 400 g
- Sea salt: to taste
4
After 5-6 minutes, stir and add sumac.
- Sumac: 0.5 teaspoon
5
Place the cabbage in a baking dish. Then add ground chili.
- Freshly ground black pepper: to taste
6
Chop the garlic coarsely.
- Garlic: 3 cloves
7
Cut the lard into small pieces about 2 cm long.
- Salo (cured pork fat): 100 g
8
Season with black pepper.
- Freshly ground black pepper: to taste
9
Fry until golden brown.
10
Add garlic, stir. Remove from heat after 1-2 minutes.
- Garlic: 3 cloves
11
Mix the cabbage with cottage cheese and bake in the oven for 10 minutes at 180 degrees.
- Cream cheese (curd cheese spread): 3 tablespoons
12
Add fried lard with garlic to the dish before serving.
- Salo (cured pork fat): 100 g
- Garlic: 3 cloves
