Brussels Sprouts

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: This cabbage relative resembles a tiny cabbage head. The clusters of leaves grow in rows along a thick stalk. Flavor is somewhat stronger than that of green cabbage.
  • Related Varieties: Red or purple (the color of red cabbage) Brussels sprouts exist but are not often seen, probably because their flavor and texture is less appealing to most people.
  • Evaluation: Look for bright green, tight heads; uniform size.
  • Preparation: Trim bottom ends and remove yellowed outer leaves (but don’t cut off too much of the bottom or you will lose too many leaves). For more even cooking, pierce base with sharp knife point. Rinse well. Soak in cold salted water 30 minutes if necessary to remove insects.
  • Percentage Yield: 80%