So. my husband doesn’t eat Cabbage. Its nothing to do with the taste as I have tried many ways to make him eat, tried different recipes but as soon as he looks at it , he would say, “Oh! Its cabbage, I don’t like it” & I would be, “But you haven’t tried it yet” .
So one day without anyone challenging me, I accepted the challenge. I went to the super market & bought brussel sprouts, which I am sure my husband wouldn’t know are baby cabbages (I am so clever!!). Now the next hurdle was to make it taste as per his likings. He like Indian, he likes groundnuts a lot, hence I tried this Indian way!! My trick worked & now I won my challenge. BTW he still doesn’t know that it is a cabbage(winners smile).
Prep Time: 10Mins
Cooking Time: 10mins
Recipe Level: Easy
Spice Level: Low
Serves: 2 people
Shelf Life: Best to eat warm & fresh
Serving Suggestion: Serves as is like a starter or a side dish. Can also serve it with green chutney,
Dietary: Vegetarian, Vegan
10-12 Brussel Sprout
1tbsp Vegetable Oil
1tsp garlic paste/finely chopped garlic
1/3 cup Water
1 tsp Jeera/Cumin Seeds
1 tsp Seasme/Till Seeds
1 tbsp Roasted crushed peanuts
½ tsp Haldi/Turmeric Powder
1 tsp Dhaniya/Coriander Powder
1 tsp Cumin/Jeera Powder
1 tsp Red Chilli Powder (Adjust as per taste)
1 ½ tbsp Salt (Adjust as per taste)
BRUSSEL SPROUTS – Wash & cut brussel sprouts into halves. If Big, cut into quarter.
- Heat oil in a pan, add cumin seeds.
- Once seeds crackle, add Brussel sprouts, salt, water & cover with lid for 2-3 mins, until brussel sprouts are soft. Add more water if needed.
- Take the lid off & add garlic, peanuts, sesame seeds & haldi.
- Cook for 1 min, now with open lid to dry roast them. Roast to charred them.
- Add coriander powder, red chilli powder, cumin powder.
- Mix everything well & squeeze half lemon.
- Serve hot as is or with green chutney.