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Oma's Brussel Sprouts Recipe ❤️
➤ by Oma Gerhild Fulson
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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.
Oma's Brussel Sprouts Recipe ❤️
Ingredients:
- 1 lb Brussels Sprouts, frozen
- 1 - 2 tbsp butter
- ¼ cup milk or cream
- salt, pepper
- Place frozen sprouts in pot with enough water to just cover them. Add ½ tsp salt.
- Bring to boil, cover, and simmer until tender, about 5 - 8 minutes.
- Drain.
- Add butter, stir to melt. Add milk (or cream) and stir. The milk should absorb into the sprouts.
- Season with freshly ground pepper (I use lots) and extra salt if needed.
- Serves 4.
- 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 - 15 minutes.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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What others are saying about Oma's cookbooks
As a German-American that is a bit culinarily challenged, this book is a true blessing...
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
➤ Erika Neumayer Ehrat, Owner & designer of Rare Dirndl
Your eBook – WOW. It is excellent. Great write-ups, great layout, great pictures, colours, everything!! The Oma touch is really unique too...
... In summary – WOW – great job. Love it and I will be making most, if not all, of these recipes.
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