category: food/groceries: vegetables: cabbage

Brussels sprout, bot.: Brassica oleracea convar. fruticosa var. gemmifera, de.: Rosenkohl, Brüssler Sprossen, Sprossenkohl, fr.: chou de bruxelles, it.: cavolo di Bruxelles, es.: col de Bruselas, repollita

Brussels sprouts were first cultivated in Brussels, Belgium at the end of the 19th century. In the course of time it spread across Europe and is now cultivated in most European countries as well as in the United States. Brussels sprouts grow on stalks and form little heads that look similar to cabbage but only reach 4 cm in diameter. Those mini-cabbages contains many nutrients. A combination of thiamine and folic acid make them the ideal vegetable for people with poor concentration and strained nerves.

If Brussels sprouts are overcooked, an unpleasant smell develops, which causes many people not to like the vegetable. However, if cooked correctly, the sulphur compounds are not released and Brussels sprouts will develop a nutty flavour and pleasant smell.