Posted on 04/20/2018 8:33:07 PM PDT by SamAdams76
Hate to break it to you, but cabbage is just an overblown brussel sprout imitator.
I second the Brussels sprouts slaw! I also use them in the potatoes for bangers and mash. Pulse the in the food processor, quick sauté to crisp them, and they hold up far better than cabbage— it is nice to get the brighter green color poking out.
Nope. I still refuse to touch the horrid little fake cabbages. Give me the real thing!
“...just boiled topped with lots of butter..”
That’s always been my favorite, and mushy is good - same with cabbage.
Rather than boil them I’m actually steaming them, but I like them soft.
I do like the roasted ones too - bacon is good with anything - but there isn’t a right and a wrong way. It depends how much you like the taste of Brussels sprouts.
If you don’t like the taste, then of course you’ll prefer to hide the taste with bacon, olive oil and toasted garlic. But that doesn’t mean plain cooking them is “wrong”
For example, I have a friend who is a chef and he hates fish although he won’t admit it. He is so proud of his fish recipes because he manages to get rid of the fish taste.
I like the taste of fish, so as long as it’s fresh it can be poached, grilled, baked, broiled - topped with lemon, butter, scallions, horseradish, teriyaki, whatever! Or just fried in a skillet.
His fish recipes hide the taste of the fish and are over priced.
That sounds good. I stuff my Thanksgiving turkey with Burwell sprouts. Everybody fights over them.
My understanding is that there’s a genetic component to not liking brusse sprouts. Sure some people have just had poorly prepared ones - but apparently there is also a substance in them that certain people perceive as bitter.
Thank you for posting that. I must have the genetic thingy you mentioned.
glucosinolates - that’s the compound I was thinking of which tastes bitter to some people, and has no flavor at all to others. Genetic.
Kind of like now asparagus quickly changes the odor of urine. Many people can’t smell the change and others are very sensitive to it. I’m in the latter camp.
“Asparagusic acid, as the name implies, is (to our knowledge) only found in asparagus. When our bodies digest the vegetable, they break down this chemical into a group of related sulfur-containing compounds with long, complicated names (including dimethyl sulfide, dimethyl disulfide, dimethyl sulfoxide and dimethyl sulfone).”
You are doing it just right!
Just as weird as I! : )
I have never really been a fan of sauces on most dishes.
https://www.delish.com/cooking/recipe-ideas/recipes/a57237/smashed-brussels-sprouts-recipe/
My wife loves sprouts quartered and pan fried with Lowes seasoning salt. Me... meh...
That sounds great
Nuke halves till still crisp. Then to a pan with olive oil, bacon bits and pine nuts till lightly browned.
A DIL never liked them till she had them this way.
If I could only have one vegetable for all time, it would be cabbage. There are so many things you can do with it as compared to other vegetables.
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