Stewed Brussels Sprouts

by Editorial Staff

Braised Brussels sprouts are a great vegetable side dish or even a standalone vegetable dish. I am telling you how to stew Brussels sprouts for everyone who is unfamiliar with this vegetable.

Summary

Cook Time	20 mins
Total Time	20 mins
Course	Soup
Servings (Default: 3)

Ingredients

Brussels sprouts – 450 Grams
Table salt – 1 teaspoon
Oil – 1 Teaspoon
Black pepper – 1 gram

Instructions

Ingredients: 450 g Brussels sprouts, 1/2 teaspoon table salt, 1/2 tablespoon oil, black pepper. Cut off the base of the Brussels sprouts from each head.
We clean from the peel and old leaves.
Rinse thoroughly with running water.
Choose a saucepan so that the Brussels sprouts lay in one layer. Pour 6 mm of water into an empty saucepan. Close the lid and bring water to a boil over high heat. Add half a spoonful of salt.
Throw the cabbage into boiling water. Switch to slow fire.
After about seven to eight minutes, the Brussels sprouts should be tender. Remove the cabbage from the water, add half a spoonful of oil to it and sprinkle with fresh ground black pepper.
The dish can be eaten hot and cold.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.