[1]  Brussels Spouts- Egg Piroshki Filling [I'm assuming you have a dough recipe...]
 
1 TBSP butter or canola oil
1 1/2 C minced onion
1 tsp salt
3 C minced BSs (or cabbage)
1/2 tsp caraway seed
fresh black pepper to taste
1 large carrot, grated
2 tsp prepared horseradish
2 TBSP minced fresh dill (or 2 tsp dried)
6 hard boiled eggs, chopped
 
Melt the butter or heat the oil in a large, deep skillet.  Add onion and salt, saute over medium heat for 5 minutes.
Add BSs (or cabbage), caraway, and black pepper.  Cook over medium heat, stirring often, for 10 minutes.  Stir in carrot and horseradish and cook for 5 minutes more.  Remove from heat.
Stir in dill and chopped eggs.  Proceed to fill the dough and bake.
 
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[2]  Brussels Sprouts and Bell Peppers
 
1 pound Brussels Sprouts
2 small red bell peppers
1/2 small onion, chopped
2 tsp oil
1 bay leaf
1/4 C vegetable stock, or water, or milk
1 small potato, cubed
salt to taste
 
Clean, trim, and score brussels sprouts.  Cut large ones in half. 
Cut peppers into 1/2 inch pieces.
Saute onions in oil with bay leaf until onion is soft.  Add pepper pieces and stir for a few seconds.  Add the brussels sprouts and stir again.
Add 1/4 C of stock and simmer, covered, until just tender.  (Probably about 7 minutes, but keep checking.)
Steam or boil potato cubes separately andpuree, using some of the juice from the vegetables if needed.  Stir together with sprouts and peppers.  Season with salt. 
Serves 4.
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[3] Brussels Spout-Squash Casserole
 
1 pound BSs
1 1/2 C winter squash, peeled and cubed
1 medium onion, minced
1 C chopped celery
1 TBSP butter
2 TBSP oil
1/4 C flour, any sort
2 C milk
1/2 tsp salt
1/2 tsp marjoram
dash pepper
dash nutmeg
 
Clean, trim, and score BSs; cut large ones in half.  Steam sprouts and squash separately until barely tender.  Set aside.
Preheat oven to 350.
While squash and BSs cook, chop onion and celery.  Saute onion in butter and oil.  Add flour and cook slowly for about 3 minutes, stirring constantly.  Add milk and spices slowly, stirring to keep mixture smooth.  Bring to a boil and remove from heat.  Correct seasonings.
In a greased 8x8 baking dish, arrange cubed squash on bottom and spread over it an even layer of BSs.  Sprinkle chopped celery over the top.  Pour the sauce over the begetables and sprinkle with nutmeg.
Bake 30 minutes.  Serves 4.
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[4] Swedish Cabbage [or BSs] Soup
 
2 medium potatoes
7 C water
1 TBSP butter or canola oil
3 C chopped onion
2 tsp caraway seeds
2 tsp salt
8 C coarsely chopped BS, or cabbage, or a mixture of the two
black pepper to taste
for optional toppings:  sour cream or yogurt, and/or minced fresh dill.
 
1)  Scrub potatoes and dice.  Place in a large saucepan with the water. Bring to a boil, lower the heat, and simmer, partially covered, for five minutes.  Set aside.
2)  Melt butter or heat oil in soup pot or Dutch oven.  Add onion, caraway, and salt; cook over low heat, stirring occasionally, until the onion is quite soft (about 15 minutes).
3)  Add the cabbage/brussels sprouts--as much as will fit--and cover.  Cook over medium  heat until there is room in the pot for the rest of the cabbage/brussels sprouts.
4)  Add remaining cabbage/ BSs, the potates with all their cooking water, and black pepper to taste.  Cover and simmer another 15 minutes.  Serve hot, topped with the toppings above, if desired.
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[5]  Roasted BSs and Squash
 
1/2 C apple juice
1/4 C raisins
2 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp caraway seeds
3 C halved Brussels Sprouts
2 C peeled and cubed butternut squash
1 1/2 C cut (into 1" pieces) green beans
1 C sliced carrots
1 TBSP poppy seeds
 
Preheat oven to 350
In a small bowl, mix the apple juice, raisins, lemon juice, mustard, and caraway seeds.
in a 9 x 13 baking dish, mix the BSs, squash, beans, and carrots.  Pour on the juice mixture and toss well.
Cover with foil and roast for 25 to 30 minutes, or until the veggies are just tender.  Stir.  Roast, uncovered, for 15 to 20 minutes, or until the liquid is reduced and the veggies are tender.  Sprinkle with the poppy seeds.
Serves 2.
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[6]  Brussels Sprouts a la Grecque
 
4 C water
3 pounds BSs
3 tsp red wine vinegar
2 tsp lemon zest
juice of one lemon
salt and pepper to taste
1/3 C chopped fresh parsley
1/4 C pimiento (optional)
 
In a large pot, bring the water to a boil and add the BSs.  Cover and cook until just barely tender, about 7 minutes.    While the BSs are cooking, whisk together the vinegar, lemon zest, lemon juice, salt, pepper, parsely, and pimiento in a small bowl.   
Drain the BSs and transfer them to a serving bowl.  Toss with the lemon mixture.
 
This recipe says it serves 15!
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[7] Brussels Sprouts a la milanese

Parboil brussels sprouts. Heat three tablespoons of olive oil in a frying pan until hot. Put brussels sprouts in pan and cook until lightlly brown. Before removing from the pan, sprinkle them lightly with bread crumbs and grated parmesan cheese and stir. Serve while hot. These are delicious.

This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at tom@tomsiekewicz.com.