Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept 

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust—rooted in family tradition and featured in her cookbooks.

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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.

Brussels Sprouts or Brussel Sprouts?

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! 

For those who 'hate' Brussels Sprouts ...

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.

Oma says:

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.

They've actually become the most common veggies that I now make! Well this and red cabbage, of course!

Ready for some yummy Brussel Sprouts?

Make her smile with a little German love

Print Recipe

Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept 

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 Time 15 minutes

Servings:

Makes 4 servings

Ingredients:

• 1 pound (454 grams) frozen Brussels sprouts (see Hints below)
• ½ teaspoon (3 grams) salt
• 1 to 2 tablespoons (14 to 28 grams) butter 
• 
¼ cup (60 milliliters) milk or cream
• freshly ground black pepper, to taste

Instructions:

1. Place the frozen sprouts in a pot with enough water to just cover them. Add the salt.
2. Bring to a boil, cover, and simmer until tender, about 5 to 8 minutes. Drain.
3. Add the butter and stir to melt. Add the milk or cream and stir. The milk should absorb into the sprouts. 
4. Season with pepper (I use lots) and extra salt, if needed, and serve.

Notes/Hints:

• For extra flavor, use cream (5%, !0% or higher) instead of milk and add extra butter.
  
• Sprinkle with Parmesan cheese (not German, but so good!).
  
• Add fried bacon bits.
  
• Cooking the sprouts until they are very tender and then stirring, so they break apart, helps them absorb more of the butter and cream – a real rich treat! (you may need to add more cream if they appear too dry).
  
• If using fresh Brussels sprouts, trim them and cut a crisscross incision in the base of each sprout to encourage even cooking. These will take a little longer to cook, about 10 to 15 minutes.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Quick Brussel Sprouts Recipes made Just like Oma

By Oma Gerhild Fulson

Brussel Sprouts recipes are quick and easy ways to provide great side dishes that complement most meals. Hearty and healthy. Try them today!

Ingredients: brussels sprouts, butter, milk/cream, seasonings,

For the full recipe, scroll up ...

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.