Small heads of cabbage of a Brussels sprout not accidentally became pride of the country. The Brussels sprout surpasses other grades in protein content, it is rich and with vitamins. This grade got to Russia in the middle of the century before last, but began to compete with a traditional white cabbage just now. It is pleasant to gardeners that the Brussels sprout is unpretentious, it is convenient to remove and store it. Dishes from it are capable to satisfy even the most whimsical gourmet. Before preparation of a refined dish the cabbage needs to be boiled.
It is required to you
- Brussels sprout;
- water;
- little lemon juice;
- sharp knife;
- big pan;
- sieve or colander.
Instruction
1. At a Brussels sprout the mass of useful properties and it is necessary to cook it so that its invaluable qualities didn't get to anywhere. Well wash out heads of cabbage. Find the place of fastening of a head of cabbage to a stalk and make a crosswise cut. In the same way make an incision also the others. It is necessary in order that cabbage was boiled thoroughly evenly.
2. Put heads of cabbage in a big pan. Cabbage shouldn't occupy more than 1/3 its volumes. This grade has property when cooking to inflate therefore ware and has to be rather spacious. Fill a pan with cold water so that there were 1/3 volumes.
3. Put a pan on fire and bring to the boil. The frozen and fresh cabbage cook a little differently. Reduce fire to an average. Fresh heads of cabbage boil thoroughly 5-6 minutes frozen — about 10. Approximately one minute prior to the end of cooking it is possible to add a little lemon juice. Without this procedure the cabbage will turn out with bitterish smack.
4. The most important is to remove a pan from a plate in time. The Brussels sprout can't be digested at all. In this case it not only loses all useful properties, but becomes friable and gets quite opposite sulfuric smell. It is impossible to remove it and it will hardly be possible to disguise spices too. Therefore if you have no confidence that you will be able to stop cooking in time, just bring cabbage to the boil and at once switch off a torch. Cabbage will turn out a little more rigid, but will keep all necessary properties.
5. For some dishes the Brussels sprout needs to be boiled on couple. If you have no double boiler, make it of rather big pan with a cover and a big colander or a metal sieve cloth. Pour water into a pan approximately to a half. Lay out heads of cabbage in a colander and cover all design. Bring water to the boil. You cook 6-7 minutes fresh cabbage and 10-12 — frozen. Advantage of this way is that there is no need to watch closely the timer. Even if cabbage will be digested, it won't lose the properties and won't get an unpleasant odor.