Even though these vegetables are called sprouts, actually they are a member of the cabbage family. I just call them mini-cabs because they look like little cabbages. These were first cultivated in Belgium and that is why they are called Brussels sprouts because Brussels is the capital of Belgium. AND when you read the following, you will want to always include these little mini-cabs into your diet also!
“Brussels sprouts contain a chemical called sinigrin, which suppresses the development of precancerous cells. It works by persuading the precancerous cells to commit suicide—a natural process called apoptosis—and so powerful is the effect that it’s entirely possible that the occasional meal of Brussels sprouts could help reduce the incidence of colon cancer.
“Brussels sprouts are high in isothiocyanates and sulforaphane, which are compounds known to help fight cancer by inhibiting cell proliferation, neutralizing carcinogens, and helping to detoxify nasty environmental toxins. Sulforaphane, a particularly potent member of the isothiocyanate family, increases the production of certain enzymes known as ‘phase-2 enzymes,’ which can ‘disarm’ damaging free radicals and help fight carcinogens. It’s believed that phase-2 enzymes may reduce the risk of prostate cancer. According to research from the Department of Urology at Stanford University published in Cancer Epidemiology Biomarkers and Prevention, sulforaphane is the most potent inducer of phase-2 enzymes of any phyto-2 chemical known to date. And in a review article from the 11th Annual Research Conference on Diet, Nutrition, and Cancer from the American Institute of Cancer Research, the authors stated that ‘isothiocyanates are well-known protectors against carcinogenesis.’ ” The 150 Healthiest Foods on Earth, Jonny Bowden, Ph.D., C.N.S., 27.
Brussels Sprouts with Onions and Garlic
Ingredients
½ lb. Brussels sprouts, ends trimmed, halved (or quartered)
1 yellow onion, diced or cut into strips
3 cloves garlic or more, minced
Process
Place the onions and garlic in the bottom of a pan, and top with the Brussels sprouts.
Cook uncovered on medium heat until the onions begin to sizzle and steam.
Cover the pot; turn the stove down to very low and let cook for about 45-60 minutes.