Brussels sprouts stewed with leeks, green beans and pickles
6 servings
29 minutes
Brussels sprouts stewed with leeks, green beans, and pickles is a refined combination of vegetables that reveals the depth of European cuisine. The slight bitterness of the sprouts harmonizes with the sweetness of the leeks and the freshness of the beans, while pickles add a tangy note. The dish is not only nutritious but also healthy—rich in vitamins and fiber. It can be served as a standalone treat or as a side dish to meat and fish dishes. The tradition of stewing cabbage has roots in European village recipes where simple and rich flavors were valued. Thanks to minimal cooking, the vegetables retain their texture and beneficial properties, while salt and herbs enhance their aroma. This is an ideal choice for those who appreciate light yet rich dishes with an interesting flavor balance.
1
Prepare the products.
2
Thaw the vegetables.
3
Thoroughly wash the onion.
4
Next, slice the maximum amount of onions (including the leaves) into rings.
- Leek: 1 stem
5
Pour oil into the pan and heat it up.
- Vegetable oil: 50 ml
6
Put the onion in the pan and sauté.
- Leek: 1 stem
7
When it softens, add the carrot.
- Dried carrot: pinch
8
Mix everything and cook together for about 3-5 minutes.
9
Next, add cabbage and beans.
- Frozen Brussels sprouts: 500 g
- Frozen green beans: 500 g
10
Mix everything.
11
To salt.
- Herb salt: 1 tablespoon
12
Cut the cucumbers into small pieces.
- Marinated cucumbers: 2 pieces
13
Add to the main ingredients, mix, and cook covered for about 10 minutes until the cabbage is al dente.
14
Serve the prepared dish in portions, either on its own or as a side dish.