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➤ by Oma Gerhild Fulson
The Brussel sprouts recipe, aka Rosenkohl, that I grew up with was always a treat. Mutti kept them for special dinners, because they were quite expensive where we lived.
I kept that tradition ... only for special, until I realized that I could buy them less expensively frozen and have similar results as fresh. So, I learned how to cook Brussel sprouts just the way my Mutti made them.
It's an easy way. It's a quick way. These little cabbages that have a bold taste and make a wonderful side dish that fits to most meats.
Now before I go any further, I need to clarify this. Sometimes I see this written as Brussels Sprouts and sometimes as Brussel Sprouts.
I know it best with the "s", but some leave it off. Either way, they are delicious when prepared properly. Really!
Even though we love them, there are people who absolutely hate them. May I suggest this recipe for Roasted Brussels Sprouts ... they are absolutely wunderbar! I think you'll love them this way as well.
I have to admit when I was first married, I rarely cooked these little "cabbages". I really don't know why.
I loved them when Mutti made them. Once I started to make them for company, this became one of my best vegetable recipes that my husband asked for. He'd see the frozen sprouts at the store and make his request.
The Brussel sprouts recipe, aka Rosenkohl, that I grew up with was always a treat. Mutti kept them for special dinners, because they were quite expensive where we lived.
I kept that tradition ... only for special, until I realized that I could buy them less expensively frozen and have similar results as fresh.
Prep Time
5 minutes |
Cook Time
10 minutes |
Total Time15 minutes |
Makes 4 servings
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Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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For the full recipe, scroll up ...
Words to the Wise
Those who mock the poor insult their Maker; those who rejoice at the misfortune of others will be punished."
Proverbs 17:5 (NLT)