Sauted Brussels sprouts

250 g Brussels sprouts

70 ml Cream;

1 Lemon - slice

2 Art. l. Breadcrumbs;

Salt

In a saucepan heat the water to a boil, add salt and drop it Kocheshkov cabbage na8-10 minutes. Then drain the water, and the cabbage into the pan or baking sheet with high sides, sprinkle with juice of one lemon slices and pour cream. All sprinkle with breadcrumbs and bake at 220 � C until the surface is not browns.