Czech Republic Comfort Food: Creamed Brussels Sprouts

by DerdriuMarriner

Creamed Brussels Sprouts is a hearty comfort food which is easy to prepare as well as delectably rich in appearance, aroma, taste, and texture.

Creamed Brussels sprouts (Kapustová poupata na smetaně) is a popular comfort food in the hearty cuisine of the Czech Republic. The miniature cabbage lookalikes impart a distinctive, rich taste which is matched by the vegetable's textured lush greenness.

It is easy to make, affords hearty aromas while cooking, and is wonderfully filling.


creamed Brussels sprouts ~ addition of cheese is a popular variation

Adorable sprouts
Adorable sprouts


Although Brussels sprouts may look like miniature cabbages, they have a distinctive taste which bursts with the nutritious deliciousness of green vegetables.

The compact buds' attributes in a 1-cup serving include:

  • 56 calories;
  • 1 gram of fat;
  • 4 grams of dietary fiber;
  • 4 grams of protein;
  • 24 percent of recommended daily amounts apiece of vitamin A and folate;
  • 162 percent of RDA for vitamin C.


Worldwide popular cooking methods favor:

  • boiling,
  • roasting,
  • sautéing, and
  • steaming.

Over-boiling has the significant disadvantage of diminishing the efficacy of the vegetable's anticancer compounds.

Also, overcooking grays the buds and releases distastefully strong flavors and odors, deriving from a sulfurous compound, glucosinolate sinigrin, which are off-putting.


Marking a cross on each bud is considered to encourage even penetration of heat.


Brussels sprouts enjoy a positive reputation in the cuisine of the Czech Republic, where a favorite, basic recipe easily and quickly revs flavor through blending in a cream sauce.



Czech Republic Comfort Food Recipe: Creamed Brussels sprouts (Kapustová poupata na smetaně)

Prep time 5 min  -  Total time 20 min
Ingredients for 6 servings
Depending upon portion sizes, yields 6 to 8 delicious, nutritious servings.
Recipe  5.0/5 Stars (4 Votes)



6 cups boiling water

1 1/2 pounds Brussels sprouts

4 Tablespoons (=1/4 cup) butter

2 Tablespoons flour

1 2/3 cups cream

1/2 teaspoon black pepper

Dash of mace

Dash of nutmeg




1. In a medium pan, bring 6 cups of water to the boil.

2. Add Brussels sprouts and simmer over medium heat for 15 minutes, until tender.

3. About halfway through simmering, start cream sauce.

  • In a saucepan, melt butter over low heat and add flour, stirring until flour is golden brown.
  • Then whisk in cream and seasonings (black pepper, mace, nutmeg).
  • Stir constantly until sauce thickens. 

4. Remove Brussels sprouts from burner and drain thoroughly.

5. Gently incorporate Brussels sprouts into cream sauce and simmer gently for a few minutes.

6. Remove from heat and serve hot.


Makes 6 to 8 servings.


Brussels sprouts (Brassica oleracea var. gemmifera): prized ingredients in European cuisine

closeup of Brussels srouts
closeup of Brussels srouts



My special thanks to:

  • Talented artists and photographers/concerned organizations who make their fine images available on the Internet;
  • Virginia Polytechnic Institute and State University for superior on-campus and on-line resources. 


the end which is also the beginning
the end which is also the beginning

The Czechoslovak Cookbook by Joza Břízová

In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use.
Czech cuisine

Periodic Table of the Vegetables Educational Food Poster by Naomi Weissman

Periodic Table of the Vegetables Educational Food Poster

Me and my purrfectly purrfect Maine coon kittycat, Augusta "Gusty" Sunshine

Gusty and I thank you for reading this article and hope that our product selection interests you; Gusty Gus receives favorite treats from my commissions.
DerdriuMarriner, All Rights Reserved
DerdriuMarriner, All Rights Reserved
Updated: 10/06/2014, DerdriuMarriner
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DerdriuMarriner on 10/07/2014

Me too, I agree that research needs to be conducted.
Problems with one indeed can be indicative of stress with them all since Brassicas are low in soluble fiber and high in insoluble fiber.
Additionally, there is the effect upon the digestive equation of the individual's internal pH, sphincter closing/opening, and serving preferences. For some, the problem apparently lies in general unappealability of the look, smell and taste of Brassicas. For others, it may be the ingredients within the Brassica dish (particularly as a soup) or the items (particularly caffeines and fats) after, before, or with which it is served.
For still others -- and this explains the help that a sprinkle of vinegar can give to those who find Brussels sprouts consumption problematic -- it results from off-kilter pH (for example, not quite up where it should be in the acidic range or a bit beyond where it should be in the alkaline).

frankbeswick on 10/01/2014

It is not common knowledge that sprouts, kale, cabbage, cauliflower, broccoli and calabrese are all the same species, the very genetically varied Brassica oleraceae. So if someone has digestive difficulties with sprouts, does he also have difficulties with others of this species or is this peculiar to sprouts?

The information of adding balsamic vinegar to the stock is very interesting. Brassicas like more lime in the soil than many other vegetables do, pH 7 as opposed to 6-6.5, but vinegar is acid and therefore a chemical that neutralizes lime. I cannot be sure that there is a significance to this, but this might indicate the general reason for the problem that people with difficulties digesting sprouts have. But research would be needed

DerdriuMarriner on 10/01/2014

FrankBeswick, Brussels sprouts from the main U.S.A. growing areas of California, New York, and Washington State all get my attention. From California, I like the lengthy availability of the variety Confidant. From New York, I love the variety gemmifera for its cool-season, sweeter taste.

Telesto on 10/01/2014

Frank, in answer to your question, all of them!

DerdriuMarriner on 09/27/2014

WordChazer, Yes, adding balsamic to your stock may easily eliminate your husband's digestive reactions to Brussels sprouts etc. Please let me know how it goes: so far the track record for those in the know is 100%.

WordChazer on 09/26/2014

No Derdriu, I'd not heard that, thanks! I know malt vinegar is a great household all purpose cleaner, so maybe alongside my bottle of malt, my husband needs a bottle of balsamic as well.

DerdriuMarriner on 09/26/2014

WordChazer, Great reactions! It's too bad about your husband's digestive difficulties with Brussels sprouts. Has he tried a few dashes of apple cider vinegar or balsamic vinegar? Both of them are great for reducing troublesome responses to cruciferous vegetables and to beans.

frankbeswick on 09/26/2014

Sprout lovers, I intend to grow some next year. Have you any favoured or preferred varieties?

WordChazer on 09/25/2014

Oh my giddy aunt. I have died and gone to heaven. CREAMED. BRUSSELS. SPROUTS. with cheese. Om nom nom nom. What is not to like? (Apart from that fact that my husband's digestion doesn't like them, even if the rest of him does...)

DerdriuMarriner on 09/24/2014

RupertTaylor, Me, too, I have wonderful memories of the extra deliciousness of Brussels sprouts, eaten raw after a dainty autumnal frosting. Thanks for checking in: It's always enjoyable to meet another sprout lover.

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