Brussels sprouts with Parmesan

Brussels sprouts is good for pregnant women and for people with atherosclerosis and diabetes. Not recommended consumption of sprouts after operations chest and stomach.

Brussels sprouts with Parmesan

products:
6 cups Brussels sprouts
2 tablespoons olive oil
1 onion
5 thin slices of ham (cut into strips)
3 cloves garlic (crushed)
1 cup of Parmesan
salt and pepper to taste

preparation:
Preheat oven to 180 degrees.
In a large saucepan blanch sprouts 8 cup boiling water for about 3 min.
Rinse the cabbage under cold water to stop the cooking process and drain.
Sauté the onion in a pan with hot oil for about 5 minutes.
Add Brussels sprouts and garlic and sauté for another 5 minutes.
Remove the pan from the heat. Sprinkle sprouts with ½ cup of Parmesan cheese and stir until cheese is melted.
Add salt and pepper to taste. Pour the mixture into a baking dish or Jena Court, sprinkle with the remaining Parmesan cheese and bake in preheated oven about 20 minutes. Until the cheese is melted and Brussels sprouts soft.

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