Green Brussels sprouts So healthy is the cabbage!

Hatred and love for Brussels sprouts: When vegetables polarize
When Brussels sprouts divide the spirits. While some love his taste, he wakes others up in unpleasant childhood memories. The vegetables have their advantages and can, convincingly prepared, convince even some Brussels sprouts.

It tastes good, it's good. Image: Brent Hofacker - fotolia

The pure taste comes into its own when the roses are blanched for a short time, then swirled in a little butter and seasoned with salt, pepper and nutmeg. Very delicious is a Brussels sprouts puree with cream cheese and sesame potatoes or a warm Brussels sprouts salad with walnuts and cranberries. In pasta, the vegetables can be combined very well with parsley pesto and capers. Also, in a creamy Brussels sprouts soup or in a spicy curry, you can discover another side of Brussels sprouts. Before cooking, the vegetables are washed and the stalks are cut crosswise so that they cook evenly. Generally, spices such as cumin, aniseed or fennel make Brussels sprouts easier to digest, while a pinch of sugar or some broth in cooking water softens the stringy cabbage flavor.

Brussels sprouts are also known as Brussels cabbages because they were bred in the Brussels area of ​​Belgium. Only in the 19th century did he reach Germany. The florets are formed as compact, walnut-sized buds in the leaf axes of the stalks. Brussels sprouts are a bit more nutritious compared to other types of cabbage as they have a higher content of fat, protein and sugar. In addition to dietary fibers, he can score with many other positive ingredients: folic acid, vitamin C and B1 (thiamine), magnesium and potassium. Per 100 g only 36 kilocalories are included.

The Brussels sprouts season until March. Only after the frost does the full aroma develop. Then the roses are not only finer and sweeter, but also easier to digest. When shopping solid and closed minds are the best choice. They should be light to dark green and free from withered leaves. Fresh brussels sprouts can be kept in the fridge's vegetable compartment for a few days. Heike Kreutz, bzfe