These mini cabbages are not a common part of our regular diet as I am not sure whether this is grown in the Philippines that is why I never had tried them when I was younger. The only thing I remember about this vegetable is that I only see this on TV’s and Magazines until we moved here.
For those like me before who only have seen brussel sprouts only on TV here is some info on this mini cabbage. These vegetables looks like a cabbage because they are a variety of it, they taste the same and contain nearly the same nutritional value which means they contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. This vegetable is popular in Europe; it is also the best location for its cultivation that’s why Netherlands, Germany and United Kingdom are the largest producers of brussel sprouts. Though the name came from the popular city in Belgium, it did not originated from there but from Rome it was just cultivated and popularized in Belgium during the 13th century.
For this post it will be a simple brussel sprouts with bacon which is a good side dish to main meals like roasts and braised meats. And this is one of the few recipes I know that uses brussel sprouts so if you have something to share just post your links below I would love to try them while this vegetable is still in season.
6 slices rasher bacon
400g brussel sprouts
1 small shallot, finely chopped
2 cloves garlic minced
2/3 cup chicken stock
freshly ground black pepper
2 tbsp butter
- In a pan cook bacon in a small amount of oil until crispy, once cooked place on a paper lined plate then set it aside.
- Add butter in the pan then sauté garlic and onion for 2 minutes.
- Add brussel sprouts and continue to cook while mixing for 3 minutes.
- Add chicken stock then cook in medium heat for 7 minutes. Season with salt and freshly ground black pepper.
- Remove from pan, place on a bowl then top it with the crispy bacon.