In my house we like dishes made with Brussels sprouts. To tell you more, I was gladly surprised when one day my husband asked me to cook ‘those tiny cabbage heads’. I thought I new my husband’s ‘likes and dislikes’. I could expect him reminding me about a good steak, country fried steak or schnitzel. But, for sure, asking for Brussel sprouts as a side dish came as a surprise.
I like this winter vegetable with a bacon, pancetta, sage, cranberries or raisings. But this time I was dreaming about something saucy to compliment spicy fried pork chop.
I’m a big fan of the whole grain Dijon mustard. Honey mustard salad dressing with these tiny mustard seeds is my favorite. So it wasn’t hard for me to decide which sauce I want for brussel sprouts – of course, the creamy mustard.
The cabbage turned out extremely tasty. Creamy, nutty, sweet and salty Brussel sprouts are excellent with pork chops. Oh, what a delicious dish!
- 1 lb (500 g) of Brussels sprouts
- 1 – 1 ½ cup cream (preferably heavy)
- 1-2 tbsp whole grain Dijon mustard
- 1 tbsp (15 g) butter (optional)
- Pinch of nutmeg
- Pinch of cayenne pepper
- 3-4 tbsp olive oil
- Black pepper
Wash the cabbage and cut off tough tips and discard any yellow leaves. Cut large heads in half.
Cook Brussel sprouts in salted boiling water for about 3-6 minutes. The timing depends on the size of the cabbages.
Drain Brussel sprouts.
In a pan heat the olive and butter.
Add cream and grainy mustard, stir.
Add cabbage, salt, nutmeg, cayenne pepper, black pepper and cook over medium-low heat for 3-5 minutes until the sauce will slightly thicken.
Cook with pleasure!