Brussel Sprouts - Polish Style

Is there a Polish preparation for Brussel Sprouts? I think there is one, in particular shredding the sprouts and baking them with lemin juice and parmesan. This could be a falsehood as Polish though. Perhaps a Pole who's good in the kitchen can enlighten this fellow.

What's a kitchen???

Brukselki are not so popular here in Poland. It's possible that they are used in foreign dishes but Poles tend not to use them where a Brit would. For example, rolada with dumplings and cabbage. It's crying out for a few brussels sprouts to complement it but alas...!! That it, as an addition to the main dish. However, I have a recipe here for brukselka na ostro. No mention of parmesan but lemon juice yes. This will take a while but there we go.

50 dag brukselki, 1 szklanka bulionu, może byc z kostki, pół szklanki białego wina, sok z cytryny, sól+pieprz, 3 łyżki gęstej śmietany, 1 cebula, szczypiorek, 15 dag schabu karkowego

Brukselkę starannie oczyścić, odrzucić wierzchnie listki, opłukać, osączyć. Bulion zmieszać z winem, zagotować, dodać sok z jednej cytryny, przyprawić solą oraz pieprzem, wrzucić brukselkę, gotować na małym ogniu 15 min, odstawić. Mięso pokroić w niedużą kostkę. Cebulę posiekać i zeszklić, zdjąć z patelni, wrzucić mięso, dobrze zrumienić, połaczyć z brukselką, wystudzić, dodać cebulkę. Śmietanę przyprawić do smaku solą i pieprzem, polać sałatkę: brukselkę z mięsem, posypać posiekanym szczpiorkiem, schłodzić. Przed podaniem dokładnie wymieszać.

Hope this sheds some light although it's but one example

Ah yes ok, I think then the recipe I had was (probably) not of Polish origin.

What? Like once a year at Christmas... grudgingly!

More seriously, I asked this question somewhere once, maybe a couple of times. I never received much of an answer.
I wasn't talking about using fancy cheese though, which for me, is suprising.

i've had it many times in PL.. maybe my peeps are the ones who eat the sprouts. hmmm... i love them too.. there isn't really much to do with them though.. they are good raw also. :)

I love the "little kapusta" :) I steam it and drizzle with olive oil.

Żona ate them tonight. Childhood memories prevented me from partaking in the festivities...

I put them in the oven mixed with olive oil, garlic, salt, pepper, parmesan and italian bread crumbs. I bake it at 400F until golden brown. DELICIOUS! In Poland we ate them the way we ate cauliflower or green beens, steamed and then covered with bread crumbs and butter.

Versatile little things these mini-chou. Parmesan, now there's a good idea. Melted cheese, can't beat it. In Britain, it can form part of a Sunday meal Osioł. Roast beef, potatoes and mixed veg, with brussels sprouts thrown in there. Don't forget the Colmans.

I've LOVED brussel sprouts since I was a little kid. My mother always made them with "browned butter". That's it. she was not Polish but her first husband (and second husband-my dad!) was, and his mother taught her how to prepare them this way. I believe browned butter is just butter cooked but not burned with bread crumbs added. Personally, I like them any way but my favorite is Orange Brussel sprouts, roasted or pickled. One of my favorite vegetables.

They'd be a welcome addition to the Silesian kitchen. Modro kapusta (red cabbage in Silesian), kluski, rolada and brukselki, yumm. I was treated to a feast today. Duck was on the table with a variety of condiments. Was well impressed, I was

When someone said brussel sprouts aren't served in Poland, I was going to protest. I learned to eat them in Poland. The place I stay in Poland, Reymontowka, makes these into a gourmet food. I didn't have any idea how to do it, but I think Dagmar above may have given me a hint on how to do it. Thank you