- Brussels sprouts - 450 Grams
- table salt - 1 teaspoon
- oil - 1 teaspoon
- black pepper - 1 gram
Ingredients: 450 g Brussels sprouts, table salt 1/2 teaspoon, 1/2 tablespoon oil, black pepper. We cut the base of Brussels sprouts from each head. Peel off the peel and old leaves. Rinse well with running water. We choose a saucepan so that the Brussels sprouts lie in one layer. Pour 6 mm of water into an empty pan. Close the lid and bring the water to a boil over high heat. Add a half spoonful of salt. We throw cabbage into boiling water. Switch to slow fire. After about seven to eight minutes, Brussels sprouts should be tender. We remove the cabbage from the water, add to it a spoonful of oil and sprinkle with fresh ground black pepper. The dish can be consumed in hot and cold form.
Servings: 3