Agriculture Reference
In-Depth Information
H 0 W T 0 C H O O S E: Choose brussels sprouts and cabbages in the same way
- the difference is scale. The first thing to look for is tightly formed heads. Squeeze the
head - there should be little give. Avoid any heads with discolored or damaged leaves or
stems that appear dried out. Produce managers frequently "tidy up" cabbages and brussels
sprouts by trimming the bases and discarding any faded leaves. Avoid any that look as if
they've been overworked.
H O W T O S T 0 R E: Store cabbages and brussels sprouts in plastic bags in the
crisper drawer of the refrigerator. They're tough enough to last a long time, but they're at
their best within the first couple of days after purchase.
H O W T O P R E PARE: For brussels sprouts, trim the base and discard any
fading leaves. Cut an X in the base and either steam or blanch the sprouts just until tender,
5 to 7 minutes. For cabbages, discard any fading leaves, cut into vertical quarters and trim
the solid core from the center. (If you want the cabbage wedges to remain whole, skip this
step.) Steam or blanch just until tender, 7 to 10 minutes. If you're going to use the cabbage
raw, as in a salad, shred it and soak it in ice water for 5 minutes to crisp it and remove
some of the mustardy flavor.
O N E S I M P L E D I S H: For brussels sprouts: Steam as above, then cut each
sprout lengthwise into quarters. While the sprouts are steaming, chop 2 or 3 slices of ba-
con and render in a skillet until crisp. Add 1/2 cup red wine vinegar, raise the heat to high
and cook until the vinegar loses its harsh smell. Reduce the heat to low and add the brus-
