There’s 2 things you should know before I tell you this story. 1.) At first, you’re probably going to think it’s not the best representation as to why you should cook with brussel sprouts, but bare with me, and 2.) If 8 year old me was a doctor, I’d be terrible at diagnosing.
So, here we go;
When I was in elementary school, I caught a really nasty flu. I’m talking the kind that leaves you on the couch for a couple of days, with no school, and nothing to entertain you but The Price is Right and re-runs of Judge Judy. While that actually doesn’t sound THAT bad, trust me, it was. (I’ll spare you the details). To make a long story short, right before I had fallen ill, we had Brussels sprouts for dinner, and like any logical 8 year old, I blamed the vegetable for what ailed me. I was having none of it when everyone was trying to explain it to me that it was a virus that sweeping around my second grade classroom. That was preposterous.
Why, then, were all my classmates sick too? Let 8 year old me tell you why.
“Because their Mothers had obviously made them eat Brussels Sprouts too, duhhh.”
How stubbornly witty.
Luckily, I was resilient enough to recover from the Great Brussels Sprouts plague of ’95, but the damage was done, and some sixteen years later, I’m consumed with regret.
Have you ever accused someone of something that wasn’t true? It’s a terrible feeling. I feel as if I’ve aided in convicting someone who had nothing to do with the crime.
Reparations must be made and so i’m here today to issue a public statement, that I, Karla, was wrong. Yes, I said it, I was wrong. (Don’t tell Jamie. I’ve built a solid foundation for our relationship on never admitting to being wrong.).
My official public service statement is as follows;
My sincerest apologies to the brussels sprouts family. They are extremely delicious and will in no way, or capacity, give you the flu.
Make this recipe.
Brussels Sprouts with Red Cabbage and Carrots
Brussels Sprouts are seriously one of my favorite vegetables (yes, i’ve had a complete change of heart). Not only are they really yummy but they’re really good for you too. A lot of the problem is that there are a lot of people who don’t know how to properly cook them. Overcooking them will give them a terribly tinny flavor and a mushy brussel sprout is just not worth the time. More often than not, I blanch my sprouts first, and then finish them in the pan. If you’re a cabbage lover (or you’re Polish, like me) you’ll love this simple recipe too.
Ingredients
2 cups of Brussel Sprouts halved or quartered, outer leaves removed
2 tablespoons of butter
3 medium sized carrots, julienned
1 cup of shredded red cabbage
half a cup of sliced onion
3 cloves of garlic minced
Directions:
Bring a small pot of salted water to a boil. Blanch your brussels sprouts in the water for about a minute. Remove the sprouts and shock in a small ice bath or run them under cold water, set aside.
In a medium saute pan, sweat your onions and garlic over medium heat. Add the Sprouts and Carrots and cook for about 3-4 minutes.
Add the red cabbage and continue cooking for about 2 more minutes. Season to taste with salt and pepper.
The Test Kitchen 