CABBAGE & BRUSSELS SPROUTS

LARGE GREEN CABBAGE AND SMALL BRUSSELS sprouts have similar cooking properties. Both become waterlogged when boiled. Steaming leaves cabbage and Brussels sprouts less soggy, but the flavor is wan and listless. Cabbage and Brussels sprouts need a cooking method that will add some flavor as well as counter their strong mustardy smell.

We found that shredding cabbage (see figures 4, 5, 6) and braising it in a mixture of butter and chicken stock adds flavor. As long as the amount of liquid is quite small (a tablespoon was enough to cook a pound of cabbage), the texture will still be a bit crunchy and delicious. Cabbage can also be braised in other fats (bacon drippings) and liquids (apple juice, wine). Cream combines fat and liquid and may be used alone.

Brussels sprouts can easily be cooked by simmering them in water, draining, and then sautéing in seasonings. This method is awkward with shredded cabbage but works well with the small, round sprouts. We tested steaming the sprouts as well as braising them in a little salted water. The sprouts benefited greatly from cooking with some salt. As with cabbage, Brussels sprouts may also be braised in cream and served as is.