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Brussels Sprouts with Red Cabbage and Carrots

Brussels Sprouts with Red Cabbage and Carrots

Brussel Sprouts with Red cabbage and Carrots


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.


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


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.

Korean BBQ on the Verge of Spring.

Chef Sunny Lee is from Seoul, South Korea. She came to the United States with her son to ensure that he would adjust well to his first year as a high school freshman in a foreign country. To occupy herself in her spare time, she began taking recreation cooking classes at the local culinary school where she found she had a passion for cooking. It wasn’t long before she enrolled herself as a full time student in the Cambridge School of Culinary Art’s professional chef program.

After graduation she remained dedicated to mastering every dish that came her way and took a job working long hours as a pastry chef at one of Boston’s critically acclaimed fine dining restaurants, L’espalair. Sunny is planning on eventually returning to South Korea soon where she hopes to open up an “American style cooking school”, but before she does that we had the privilege of her instructing us on some of the traditional dishes from her home country.

Kimchi is a dish that is synonymous with Korean culture. It is a fermented dish that can be made with different types of vegetables but is mainly made with baechu (or more commonly, nappa cabbage). Typical the cabbage is brined in water and salt first and then is left to ferment in a mixture of garlic, salt, vinegar, chili peppers, and other spices. While some prefer kimchi fresh others prefer an aged kimchi which can age well close to a year. While the preparation of kimchi varies from region to region, traditionally in the southern area, it is spicier and does not consist of any fish product.

Kimchi – Approximately a month old. 

It is typical for women to gather in the home at the beginning of winter and make mass amounts of kimchi in preparation for the cold weather. Growing up, Sunny recalls having a dedicated refrigerator in her home just for kimchi. It’s a versatile ingredient that can be incorporated into many different dishes such as stews, on top of a pizza, or as a side dish, to name a few, which isn’t all that bad considering that it is loaded with vitamins and contains the same time of “healthy bacteria” that one can find in yogurt.

Another delicious dish we prepared was La Galbi (or Korean BBQ).

In Korean, Galbi means “rib” and more often than not refers to short ribs. Typically when we think of short ribs, we think of big beefy chunks of slow cooked meat that is “fall off the bone” tender. In this version the short ribs are treated a little different. They are sliced lengthwise in thin strips before being marinated. The typical marinade for this dish consists of soy sauce, sesame oil, ginger, pear, pepper, honey, sugar, and water.

La Galbi marinating.

After cooking is complete, usually on the grill, the small amount of bone is sliced away from the meat which is then wrapped in either a lettuce leaf or sesame leaf with a little gochuijang or hot chili paste and eaten as an accompaniment to rice. In a lot of homes in South Korea, rice and sometimes kimchi, is served with every meal.

A Sesame leaf. From the leaves of the perilla plant.  


Korean is a cuisine that is noted for its side dishes. It would not be odd to see someone dining with many assorted bowls in front of them. Each meal is, more often then not, served with rice.  Unlike in China and Japan, the person dining is given a spoon, so the bowl is not lifted from the table. While using spoons, culture dictates that the spoon should never make a noise or touch the plate. It is also custumary when drinking to hold a glass with both hands for someone to pour a drink into your glass. One is never to fill their own glass and is to never fill a glass that is half empty. The Korean culture is rich in drinking tradition. The most popular non-alcoholic drink in South Korea is tea or what they call “cha”. Alcoholic beverages are also very popular, especially during business meetings. Koreans believe that you reveal your true self when you are drinking and therefore if you are drinking during a business meeting it is a sign that you can be a trusted business partner. Their major crop in Korea has been rice, therefore, most alcoholic beverages have been made from rice of both the glutinous and non-glutinous variety. Yakju is an example of a rice wine that is made from steamed rice that has gone through several different stages of fermentation.

Sunny’s LA Galbi Marinade:

Serving: 4-6 (about 3.5 LB of LA style beef short ribs).


1/3 cup Soy Sauce

1/3 cup of water or cooking wine

1/4 cup of Honey or 1/3 Cup of Brown Sugar

8 Garlic Cloves

1 Medium Onion

1 tsp Ginger, chopped until liquid

1 Korean Pear (if you can’t find Korean pear, us 2 bosac pears)

2 tsp of Sesame oil

sesame seeds, black ground pepper.