I’ve always loved Brussels Sprouts, and all things of the family Cruciferae. I’ve been quite surprised as the years have gone by to find that lots of people don’t share my fondness.
To that end, I’ve seen many recipes involving shredding the sprouts, cooking them into a soup, putting them inside a strudel…it’s amazing what people will do to disguise these adorable little gems.
I’m a Brussels Sprouts purist, I guess you’re allowed to be if you love them in the first place. My favorite way of cooking them is very plain, if a bit indulgent. Well, it’s indulgent if you’re into butter rationing. Save it for a holiday recipe, and go ahead and be indulgent.
I allow at least 10 sprouts per person, more if I know I have a crowd of fans on my hands. My ex and I used to devour 25 or more between us per sitting. Of course, that was most of our meal, with a piece of chicken or some good bread, maybe a potato and a salad. We considered the sprouts our dessert!
Choose firm, tight little heads of fairly consistent size, so they’ll all be done at the same time. Cut their little bottoms off, then cut each one in half. Wash them thoroughly (duh), then drain them just as thoroughly. There will still be moisture clinging to them, but you don’t want a lot.
Use a large saute pan, preferably non-stick, but doesn’t have to be. Over medium heat, melt about 1/4 cup butter for every 10 (whole) sprouts. Once butter is all melted and foaming, add sprouts halves, stirring to coat, then turn them cut side down. You can add a few caraway seeds at this point, if you’re feeling adventurous. The smell will be heavenly!
Cover the pan, and cook for about 15 minutes over medium to low heat. Add water as needed to keep from burning them, but you DO want them to brown. Once sprouts are quite tender and GBD*, remove them from the heat and add your choice of salt, pepper, vinegar (cider, wine, balsamic), lemon juice, more butter (!), or even nothing.
Devour.
*Golden brown and delicious
A light cabbagey smell is fine, but if your kitchen stinks like rotten cabbage after you do this, you used too low a temperature or too much moisture was in the pan. You want the sprouts to roast, not stew. Roasting will bring out their abundant native sweetness.
If you want to try this and don’t want to pay for sprouts, you can chop or shred cabbage and use that instead. It won’t be quite the same, but it may be the most delicious cabbage you’ve ever eaten!
If you use red cabbage, add vinegar and a bit of brown sugar when you’re done, let it stew for a few more minutes, and you have easy sweet and sour red cabbage. Caraway seeds are good in this.
