“You like cabbage. Brussels sprouts are just like cabbages, only smaller.”
I was slicing a large cabbage last night to make my family’s favorite St. Patrick’s Day side dish. I know I am more than a week early but I had time over the weekend to cook the corned beef and it was already on sale at the grocery store. So why wait! Maybe she’s right, I thought. My daughter returned from college with a love for this vegetable. She prepares them by roasting slices on a tray drizzled in oil and topped with salt in a hot oven. I do like them when she makes them.
Yet I never think to buy this vegetable. I’m more of a corn and green beans cook. Maybe it was my college experience. My own mom never served me brussels sprouts and I recall during my freshman year they being a regular choice at the dining hall. They were boiled and looked like little brains and many jokes were made about them. Those snide jokes stuck and for my whole life I never bought or cooked brussels sprouts.
As I sliced the cabbage last night, I started to see brussels spouts in a new light. I love coleslaw. I love this dish my mother-in-law taught me how to make that I’m preparing now – fried cabbage with egg noodles.* Maybe I’ll start to buy brussels spouts. “They’re just a small member of the cabbage family,” my daughter reminded me.
Now I wonder what I can tell my daughter to change HER present mindset about raw tomatoes and anything seafood?!
*Click HERE to see the recipe for Galusca, the cabbage/noodle dish in my March 16, 2014 SOL post!