Braised Brussels Sprouts

Stewing Brussels sprouts in a frying pan is no more difficult than baking: you just need to add a little chicken broth, cover, put on low heat, and forget about it for half an hour. And then Brussels sprouts are surprisingly tender, even if you stew whole heads of cabbage without cutting them. And to make your side dish look appetizing, fry them in vegetable oil until golden brown before stewing. Butter and shallots added to the pan add a special creamy-spicy taste to cabbage. Ideal for the holidays and for every day.

Summary

Ingredients

• 2 tbsp vegetable oil
• 450 gr. Brussels sprouts, trimmed
• 3 tbsp butter
• 3 tbsp finely chopped shallots
• 0.75 Art. chicken broth

Instructions

1. Heat vegetable oil in a large skillet over high heat. Add the Brussels sprouts and saute them, shaking the pan frequently. Season with salt to taste. Place the Brussels sprouts from the skillet, reduce heat to medium, add butter, and melt. Add shallots and sauté for 1-2 minutes.
2. Return the Brussels sprouts to the skillet, add the chicken broth, cover, reduce heat to moderately low, and simmer for 30 minutes or until the cabbage is soft and tender.