BRUSSELS SPROUTS, a variety of cabbage (Brassica oleracea var. gemmi f era) . This vegetable in its seedling stage and early life closely resembles the common cabbage, but later the axillary buds along the erect stem, about 2 ft. to 3 ft. high, de velop into very small heads or "sprouts," similar to a head of cabbage but only about an inch in diameter. The origin of this variant of the cabbage is obscure but there are records indicating its sale in the markets of Belgium as early as the year 1213. It is a popular vegetable in England and on the Continent but in the United States it is only sparingly grown, commercial produc tion being limited to a few districts, of which Long Island, N.Y., and parts of California are the most important. Brussels sprouts may be steamed or boiled, but if the delicate flavour is to be preserved, should be cooked only until tender. They are at their best when served with a butter sauce to which a little garlic has been added. Cream sauce and cheese sauce are also used (see CABBAGE) .