- Brussels sprouts - 700 Grams (fresh or frozen)
- Champignons - 400 Grams
- Onions - 2 Pieces
- Flour - 2 Art. spoons
- Garlic - 3 Teeth
- Broth - 2 Cups
- Lemon juice - 2 items. spoons
- Olive oil - 2 items. spoons
- Salt, pepper - - To taste
Prepare the ingredients. If you use frozen cabbage, you do not need to defrost it. In a frying pan, heat the oil, throw the onions cut into it with quarter rings. Fry on moderate heat until soft, stirring constantly. Mushrooms are washed, chopped and added to onions. Stir and fry mushrooms along with onions. Meanwhile, in a saucepan bring to a boil 0.5 liters of water, boil water and salt and pepper, drip lemon juice. Cut the Brussels sprouts from the hard top sheets, cut them in half and throw them into boiling water. Cook for 10 minutes, then discarded in a colander. Mushrooms with onions salt, pepper and fry until all the liquid from the mushrooms is evaporated. Add finely chopped garlic, mix and cook over moderate heat for another 5-6 minutes, stirring. Then add the flour to the pan. Immediately after the flour add broth (or water) to the pan and boil the sauce to the desired consistency. Add Brussels sprouts, mix, cover and cook over moderate heat for another 5-6 minutes until the dish is ready. Serve hot as a side dish or self-serving dish.
Servings: 4