Warm Brussels Sprouts salad

Step-by-step cooking

1. Step 1:

   

   Ingredients. I took the Brussels sprouts frozen, it turns out no worse than fresh.

2. Step 2:

   

   Boil the cabbage in salted water for 5 minutes.

3. Step 3:

   

   Cut the onion into half rings. You can use rings or cubes, as you like.

4. Step 4:

   

   In a frying pan or saucepan with a thick bottom, heat the oil and fry the onion until golden brown.

5. Step 5:

   

   Add Brussels sprouts: large cut into quarters, medium - in half, and small heads can be left whole.

6. Step 6:

   

   Pour all the bechamel sauce.

7. Step 7:

   

   To prepare the sauce, fry the flour in a well-heated frying pan until golden brown, stirring constantly.

9. Step 8:

   

   Melt butter in a saucepan.

10. Step 9:

    

    Make the fire minimal. Add flour to the butter in small portions, stirring constantly, so that a homogeneous thick mass of light brown color is obtained.

11. Step 10:

    

    Pour in 50 ml of milk, stirring the mixture with a whisk so that there are no lumps.

12. Step 11:

    

    Pour in the remaining milk, bring to a boil and cook the sauce over low heat for a few minutes until it thickens.

13. Step 12:

    

    Mix the cabbage with the sauce and simmer for a couple of minutes.

14. Step 13:

    

    Serve Brussels sprouts with bechamel sauce warm, as an independent vegetable dish or as a side dish to meat.