John Myers
The round green heads are also known among connoisseurs as Brussels cabbage. A name that points to the origin of the vegetable. Belgian farmers were the first to plant and harvest Brussels sprouts in the 16th century. Today the vegetable is cultivated all over Europe.
What sets Brussels sprouts apart from other types of cabbage: their extraordinarily fine cabbage taste with only a delicate bitter note.
Purchasing and storage
In Germany, fresh Brussels sprouts are in season from September to March. Specimens that are harvested from November taste particularly mild and sweet thanks to the effects of frost. When shopping, look out for closed heads, bright green leaves and a firm consistency. Brussels sprouts can be kept in the vegetable compartment of the refrigerator for about a week. You can freeze Brussels sprouts for storage for up to nine months. To do this, blanch the Brussels sprouts and put them in the freezer.
Kitchen tips for Brussels sprouts
Washed, freed from outer leaves and stalks, cooked and strongly seasoned, Brussels sprouts become an aromatic accompaniment to any kind of meat or fish, as our recipe for fish fillet with Brussels sprouts shows. They harmonize particularly well with the vegetables nutmeg, curry, rosemary, paprika or chili.
The vegetables are also a highlight as a main course. Try scalloped Brussels sprouts with cheese, as described in our vegetarian Brussels sprouts casserole recipe. Also always delicious: Brussels sprouts prepared in the form of a creamy soup.
Brussels sprouts are also suitable for light summer cooking or a cabbage soup diet – and are convincing in couscous salad, in vegetable quiche, or on crispy tarte flambée.
Important: the cooking time of the Brussels sprouts largely determines its aroma. In this case, the shorter the better. The vegetables lose their taste with every minute. Our expert knowledge reveals even more about “cooking Brussels sprouts”.
