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German Brussels Sprouts

(4 Votes)
30 Min

What an authentic taste!! You can almost see the rolling hills as you eat them!

What You'll Need

  • 2 packages (10 ounces each) frozen Brussels sprouts
  • 1 can (10-3/4 ounces) cream of celery soup
  • 2 tablespoons milk
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

What to Do

  1. Preheat the oven to 350 degree F.
  2. Cook the Brussels sprouts according to package directions. Drain and place in a 1 1/2-quart casserole dish. Add the rest of the ingredients; mix well.
  3. Cover and bake for 25 minutes.


  • Caraway seeds can usually be found in the supermarket spice section.
  • Don't forget about your traditional German breakfast! You'll want to make sure to try our Simple Shredded Potato Pancakes for that.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I'm guessing you could improve the rating by roasting the bsprouts instead of steaming them also throwing on the caraway seeds just a bit before they're totally done.

Shows my age I suppose but we had no frozen anything when I lived in Germany, and fresh veggies are all I use still, at any time for anything. I strongly agree with Turptoo, those sprouts would be a mushy mess at the end of that cooking method.

The recipe is right except you use fresh Brussels sprouts. Mein Mutter und Grossenmutter did not have frozen anything. The Cream of mushroom soup is all right although you might want to add 1/8 cup of heavy cream or whole milk to the recipe. dearcat

The recipe states cream of celery, not mushroom. There is a great German recipe website called German Goodies. He has great recipes along with photos, history and tidbits.

These would be nothing but mush if you cooked them first and then baked them for 25 minutes


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