Instructions: [Originally cultivated in Italy in Roman times, Brussels sprouts probably were grown as early as the 1200s in Belgium. The Brussels sprouts we know today were first cultivated in large quantities during the 1580s in Belgium, drawing the name from that countrys major city. They became popular throughout Europe, and found their way into regular German cooking. They were introduced into the U.S. in the 1800s.]

Clean and wash fresh Brussels sprouts. Peel and dice onion. Braise in butter or margarine until yellow. Add stock and fresh or frozen Brussels sprouts. Cover and let simmer for 25 minutes (fresh Brussels sprouts) or 15 minutes (frozen Brussels sprouts). Whisk cream and corn starch. Add to Brussels sprouts. Blend

In and bring to boil. Remove from heat. Grate cheese. Put Brussels sprouts in a casserole dish and sprinkle with cheese. Bake in preheated oven until golden.

Sprinkle with paprika and serve with meatballs and potatoes.

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