You will need
    • Brussels sprouts;
    • water;
    • a little lemon juice;
    • sharp knife;
    • large saucepan;
    • a sieve or colander.
Brussels sprouts have a lot of useful properties and boil it so that its valuable qualities have not gone away. Thoroughly rinse the cabbage. Find the location of attachment of the head to the stem and make a cross-incision. Similarly, notch and others. This is necessary to ensure that the cabbage is evenly roasted.
Fold the cabbage in a large pot. Cabbage should not occupy more than 1/3 of its volume. This variety has the ability in cooking to swell, so ware, and to be quite spacious. Fill the pan with cold water so that there is 1/3 of the volume.
Put the saucepan on heat and bring to a boil. Frozen and fresh cabbage cooked a little differently. Reduce heat to medium. Fresh cabbage boil for 5-6 minutes, frozen — about 10. About a minute before the end of cooking, add a little lemon juice. Without this procedure, the cabbage will turn out, with a bitter taste.
The most important thing is to remove the pan from the heat. Brussels sprouts in no event it is impossible to digest. In this case, it not only loses all its useful properties, but becomes loose and gets a nasty sulfur smell. You cannot delete it and cover up with spices, too, is unlikely. So if you have no confidence that you will be able to stop the cooking, just bring the cabbage to a boil and immediately turn off the burner. Cabbage will get a little more rigid, but will retain all the necessary properties.
Some of the dishes of the Brussels sprouts should be boiled for a couple. If you don't have a steamer, you can make out a large enough pot with a lid and a large metal colander or sieve. In a saucepan, pour water to about half. Put the cabbage in a colander and cover the entire structure with a lid. Bring the water to a boil. Cook for 6-7 minutes of fresh cabbage and 10-12 frozen. The advantage of this method is that there is no need to closely monitor the timer. Even if the cabbage is digested, it will not lose its properties and will not acquire an unpleasant smell.