Brussels sprouts and cream

250 g Brussels sprouts

2 Art. l. breadcrumbs

1 a slice of lemon (juice)

? glass cream

salt

Lower cabbage in lightly salted boiling water for 5-10 minutes.

Drain the water, cabbage into the pan, sprinkle with lemon juice and pour the cream.

Sprinkle Brussels sprouts with cream breadcrumbs, bake at 220 degrees until lightly browned cabbage, cream should not boil over.