Great Brussels sprouts side dish! It pairs well with a creamy sauce and is an interesting addition to many main courses.

Summary

Ingredients

• Brussels sprouts – 250 g
• Onions – 50 g
• Carrots – 50 g
• Bulgarian pepper – 35 g (a quarter of one)
• Salt to taste
• Fresh dill – 10-15 g
• Fresh parsley – 10-15 g
• Vegetable oil – 2 tbsp
• Garlic – 1-2 cloves

For the sour cream sauce:

• Sour cream – 100 g
• Water – 50 ml
• Wheat flour – 1 teaspoon

Print Recipe Pin Recipe

Instructions

1. Brussels sprouts should be washed thoroughly. If there are thickenings on the tips of the stumps, then they must be cut off.
2. Pour boiling water over the cabbage, place on the stove, add a little salt, and after boiling, cook the cabbage for 10 minutes.
3. Drain the broth or remove the cooked cabbage from the pan with a slotted spoon.

   

4. Heat vegetable oil in a skillet. Peel the onions, chop finely and transfer to the pan.
5. Stirring occasionally, fry the onions until translucent. Add the finely diced bell peppers and cook together for a couple of minutes.
6. In the meantime, combine sour cream and flour, stir. Add water and stir again. Add peeled and coarsely grated carrots to the vegetables in the pan. Fry, stirring occasionally, for 5 minutes.
7. Add the boiled Brussels sprouts and cook for 3 more minutes. Now add sour cream with flour and water, chopped garlic. Season with salt to taste. Bring to a boil and simmer for about a minute.
8. Add chopped herbs, remove from heat and, covered, let stand for 5 minutes. Stir and serve Brussels sprouts in sour cream to the table.

   

Bon Appetit!