But I did and do like cabbage in many guises. I just didn't think I liked brussels sprouts. So many years later I decided to buy some fresh brussels sprouts - sold on the stalk - and found a recipe in Sunset Magazine. It may have been the recipe that inspired me to try it again. Lo and behold? I liked them. And I do prepare them in the fall and winter months, steamed, still with some bite to them, with a little butter, salt and pepper. Very good. I must admit.
Recipe: Adapted from an old recipe in Sunset Magazine
Serving Size : 6
1 1/2 pounds Brussels sprouts
1/3 cup vegetable oil -- or olive oil
3 tablespoons white wine vinegar -- or lemon juice
2 tablespoons green onions -- thinly sliced
6 slices bacon -- fried crisp, crumbled
1/4 cup red bell pepper -- minced
salt and pepper
1. Trim stems and tear away discolored or torn leaves from brussels sprouts. Cut a small X into the stem of the sprout - about 1/4 inch or less deep. Bring a large quantity of water to a boil and add sprouts, return to a boil and simmer, uncovered, for about 7 minutes until just tender when pierced with a sharp knife or fork.
2. Drain well and place into bowl. Add oil and vinegar, then add onion, bacon, red pepper, salt and pepper to taste. May be served hot, if desired. Otherwise, place in covered container and refrigerate for several hours, stirring a couple of times so all of the sprouts are tossed with the dressing.
NOTES : This is best if allowed to marinate for a few hours or overnight. This is something that can be made ahead and keeps well for several days.
Per Serving: 191 Calories; 16g Fat (69.1% calories from fat); 5g Protein; 10g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 3 Fat; 0 Other Carbohydrates.
To view a printable recipe, click on title at top. (photos from foodtv.ca and greengiantfresh.com)