The Brussels sprouts It is an unpopular food, but it is very well appreciated in the culinary world, they are not too large in size, they reach about 4 cm in diameter, they have a not so dark sell color and they are mostly consumed cooked.

Generally, the different types of cabbages can be prepared and eaten in many ways, but it is best to cook them. Its flavor is very rich, although it does not vary much with the other types of cabbage.

Origin of Brussels sprouts What are they?

The Brussels sprouts They are originally from Europe, specifically from Belgium, that’s where the name comes from. Cultivations began in the seventeenth century. Thanks to its properties that contribute to gastronomy and the great variety of recipes that can be made with them, they began to spread to different countries in Europe.

Later it was taken to America and Asia, where its consumption and cultivation began. Today they are produced in many countries around the world and are very well appreciated in the kitchen. The main producers of Brussels sprouts are: China, India, Russia and Korea.

Brussels sprouts come from kale. Despite the fact that this type of cabbage is not produced in large tons worldwide, it is very important due to the properties they present and the variety of things that can be done with it.

In addition, Brussels sprouts are very important in what winter since they can bring significant benefits to the body. Brussels sprouts are a vegetable, its scientific name is brassica oleracea var. Gemmisphere.

The plant that produces the Brussels sprouts are harvested annually, this is typical among plants of this type, the cabbages generally tend to grow about 4cm thick, with their almost perfect rounded shape.

There are several types of Brussels sprouts, and it is not that they are very different. The types are obtained depending on the collection that is given to the cabbage. Its collected goes from the earliest of its birth to the last, where it can be considered that it is practically past.

The plant where the cabbages grow can reach a length of up to a meter, with leaves all along it. Between the axils of the leaves is where the cabbages are produced. Each silver can grow between 30 and 32 Brussels sprouts.

The total life cycle of the plant occurs in 2 years, during the first year the plant grows and begins to produce cabbages and during the second year, the plant grows yellow flowers in the form of a bouquet only in the stem end. After that time the plant dies.

Contents of Fruits and Vegetables of the page

Brussels sprouts properties

Although many do not believe it, Brussels sprouts are rich in properties, in these vegetables you can find concentrations of various vitamins such as: vitamin A, B1, B6, vitamin C and E.

In addition, it is perfect to be used for diets, since it regulates the digestive system and fluid retention, at the same time it is low in fat, which allows the reduction of cholesterol, diabetes or those that can affect the heart.

This vegetable has been proven to have anti-cancer properties, so if it is added to food regularly it can make a significant contribution to reducing cancer.

Some recipes that can be made with Brussels sprouts

Grilled Brussels Sprout Skewers


  • 500g Brussels sprouts
  • 1 clove garlic
  • Black pepper
  • Salt to taste
  • Extra virgin olive oil


  • Wash the cabbages and remove the most damaged or loose outer leaves.
  • Blanch them for one or two minutes in a little boiling water and drain quickly, or cook them in the microwave (controlling the time very well).
  • Choose cabbages of the same size to form skewers by inserting them with suitable sticks.
  • Chop the garlic and mix with olive oil, salt and pepper.
  • Paint them already skewered cabbages with this mixture and cook on the grill, grill or barbecue over very high heat, until they are almost toasted.

Sautéed Brussels sprouts with boletus


Per person:

  • 1 boletus edulis
  • 125g Brussels sprouts
  • 1 clove of garlic, a little white wine
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon of honey
  • 1/2 teaspoon Worcestershire sauce
  • extra virgin olive oil
  • black pepper
  • Thyme
  • Sage
  • Salt.


  • Wash the cabbages gently
  • remove the outer leaves and blanch in boiling water for less than 1 minute.
  • Drain quickly and chill.
  • Cut in half, leaving the smaller ones whole.
  • Chop the garlic clove and clean the porcini well.
  • Lightly peel the base of the foot from the trunk and laminate.
  • Heat a little oil in a good frying pan or griddle and lightly brown the garlic.
  • Add the cabbages and sauté over high heat for about 5 minutes.
  • Add the boletus, mixing well, and sprinkle with a little white wine.
  • Salt and pepper and season with the aromatic herbs.
  • Sauté the whole until the vegetables are at the desired point.
  • Mix the apple cider vinegar with the honey, the worcestershire sauce and a little olive oil in a bowl and add before serving.

Brussels sprouts Lyonnaise


  • 500 gr of Brussels sprouts
  • 3 liters of water, salt
  • 50 gr of butter
  • 1 onion.


  • We cut the stem to the cabbages and with it we take some outer leaves, those that are a little yellow.
  • We toss them into a saucepan with boiling water and salt for about 15 to 20 minutes.
  • At the margin we poach an onion cut in julienne with a little oil.
  • When they are cooked, the cabbages are drained and cooled so that they do not continue to cook.
  • We sauté them with butter until they start to brown.
  • We add the onion and let the flavors mix.


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