Cabbage and brussels sprouts recipes

Cabbage and brussels sprouts are affordable, long-keeping vegetables that suit both soups and oven dishes. Brussels sprouts roast best at 220 °C for 20–25 minutes, halved and placed cut side down.

Popular cabbage dishes include the traditional cabbage casserole with minced meat and rice, cabbage soup and oven-roasted brussels sprouts with bacon. For the casserole, briefly parboil or fry the cabbage before it goes in the oven so it has time to soften during baking.

Roasting instead of boiling makes brussels sprouts far less bitter – in the oven the edges caramelise and the flavour turns sweeter. In most recipes cabbage can be replaced with broccoli, and brussels sprouts with cauliflower, using the same cooking times.

Coleslaw made from raw cabbage is a quick side that is best dressed a little in advance, so the cabbage has time to soften and soak up the dressing.

In Ruokaboksi's cabbage and brussels sprouts recipes the vegetables come pre-measured, so you are not left with most of a cabbage after a single meal.