Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (2024)

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Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (1)

by: Gerhild Fulson / Cookbook Author, Blogger, German Oma!

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The Brussel sprouts recipe, akaRosenkohl,that I grew up with was always a treat. Mutti kept them for special dinners, because they were quite expensive where we lived.

I kept that tradition ... only for special, until I realized that I could buy them less expensively frozen and have similar results as fresh. So, I learned how to cook Brussel sprouts just the way my Mutti made them.

It's an easy way. It's a quick way. These little cabbages that have a bold taste and make a wonderful side dish that fits to most meats.

Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (4)

Brussels Sprouts or Brussel Sprouts?

Now before I go any further, I need to clarify this. Sometimes I see this written as Brussels Sprouts and sometimes as Brussel Sprouts.

I know it best with the "s", but some leave it off.Either way, they are delicious when prepared properly. Really!

For those who 'hate' Brussels Sprouts ...

Even though we love them, there are people who absolutely hate them. May I suggest this recipe for Roasted Brussels Sprouts ... they are absolutely wunderbar! I think you'll love them this way as well.

Oma says:

I have to admit when I was first married, I rarely cooked these little "cabbages". I really don't know why.

I loved them when Mutti made them. Once I started to make them for company, this became one of my best vegetable recipes that my husband asked for. He'd see the frozen sprouts at the store and make his request.

They've actually become the most common veggies that I now make! Well this and red cabbage, of course!

Ready for some yummy Brussel Sprouts?

Is the recipe below locked?Here'swhy.

Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (6)

Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept

The Brussel sprouts recipe, aka Rosenkohl, that I grew up with was always a treat. Mutti kept them for special dinners, because they were quite expensive where we lived.

I kept that tradition ... only for special, until I realized that I could buy them less expensively frozen and have similar results as fresh.

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Servings:

Makes 4 servings

Ingredients:

  • 1 pound (454 grams) frozen Brussels sprouts (see Hints below)
  • ½teaspoon (3 grams) salt
  • 1 to 2 tablespoons (14 to 28 grams) butter
  • 
¼cup (60 milliliters) milk or cream
  • freshly ground black pepper, to taste

Instructions:

  1. Place the frozen sprouts in a pot with enough water to just cover them. Add the salt.
  2. Bring to a boil, cover, and simmer until tender, about 5 to 8 minutes. Drain.
  3. Add the butter and stir to melt. Add the milk or cream and stir. The milk should absorb into the sprouts.
  4. Season with pepper (I use lots) and extra salt, if needed, and serve.

Notes/Hints:

  • For extra flavor, use cream (5%, !0% or higher) instead of milk and add extra butter.
  • Sprinkle with Parmesan cheese (not German, but so good!).
  • Add fried bacon bits.
  • Cooking the sprouts until they are very tender and then stirring, so they break apart, helps them absorb more of the butter and cream – a real rich treat! (you may need to add more cream if they appear too dry).
  • If using fresh Brussels sprouts, trimthem and cut a crisscross incision in the base of each sprout to encourage even cooking. These will take a little longer to cook, about 10 to 15 minutes.

* * * * *

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Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (7)

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Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (19)

Quick Brussel Sprouts Recipes made Just like Oma

By Oma Gerhild Fulson
Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (20)
Brussel Sprouts recipes are quick and easy ways to provide great side dishes that complement most meals. Hearty and healthy. Try them today!

Ingredients: brussels sprouts,butter,milk/cream,seasonings,

For the full recipe, scroll up ...

Words to the Wise

Those who mock the poor insult their Maker; those who rejoice at the misfortune of others will be punished."

Proverbs 17:5 (NLT)

Top of Brussel Sprouts Recipes

Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (2024)

FAQs

How do you make Brussels sprouts not mushy? ›

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

What causes bitterness in Brussels sprouts? ›

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Do you need to blanch brussel sprouts before baking? ›

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

Why won't my Brussels sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Why are my sprouts soggy? ›

The answer is this: You need to spend more time DRAINING after you Rinse your sprouts. If you read this page you will know everything you need to know, but I'll give you the basics here. After Rinsing you MUST get as much water out of your sprouter as possible!

What gives Brussels sprouts a better taste? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

Why do so many people not like Brussels sprouts? ›

"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.

Why do brussel sprouts get mushy? ›

Any disdain you may harbor for Brussel Sprouts probably originated by eating them steamed or boiled. Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

How do you get the bitterness out of Brussels sprouts? ›

Blanch your Brussels

(This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

Should you cut Brussels sprouts in half before cooking? ›

Cut in Half to Roast.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

What happens if you don t blanch brussel sprouts before freezing? ›

Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

Should I cut brussel sprouts in half before blanching? ›

Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.

How long do you boil Brussels sprouts? ›

Boiling Brussels sprouts is a quick and easy way to cook them. Simply, bring a pot of salted water to a boil, toss in the sprouts and let them cook for 6 minutes or until tender.

How do you keep sprouts moist? ›

Rinse a couple of times a day to keep the seeds/sprouts moist. This also flushes away carbon dioxide and metabolic wastes that could cause spoiling. Use cool water when rinsing to ventilate and cool the sprouts to prevent overheating. Sprouts generate warmth as they grow.

Why soak Brussels sprouts in salt water? ›

Brining is the process of soaking food in a saltwater solution to enhance its flavor and texture. Brining brussel sprouts helps to infuse them with flavor and ensure they stay tender when cooked.

Are Brussels sprouts better steamed or boiled? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

Are brussel sprouts good if they are soft? ›

If you feel a slimy film or if your brussel sprouts have soft tender spots, then throw them away instead of eating them. Black or brown spots Brussel sprout leaves normally look bright green and have light green or white stalks.

References

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