What and how to cook from Brussels sprouts. Roasted Brussels sprouts - a simple side dish for meat

Brussels sprouts is a home-bred plant that you will never find in the wild. Originally from Belgium, this is a rather whimsical and heat-loving plant. However, this did not stop the residents of our country from falling in love with amazing taste this “Belgian” gift. Brussels sprouts contain carotene, sodium, iodine, phosphorus, magnesium, potassium, vitamins PP, B, C. So healthy, and most importantly dietary product could not fail to find due popularity in the culinary arts.

Brussels sprouts can be boiled. Carefully place the cabbage heads into the boiling water and cook for 10 minutes. A “Brussels” gift can be prepared in microwave oven. To do this, place the cabbage heads in a bowl and fill it about one-fourth with water. Cabbage is cooked in the microwave for 5-8 minutes.

In order to fry great Brussels sprouts, you must first clean them in the same way as described above. Then you need to cut the heads of cabbage in half and mix the cabbage with a small amount of vegetable or olive oil.

Transfer the product to the frying pan, cover with a lid and cook for about 10 minutes. Remove the lid and cook for about 5 minutes more. To prevent the cabbage from burning, stir it.

The best Brussels sprouts recipes for every day!

Brussels sprouts with ham
A quick cabbage recipe. Ideal option for a family dinner. Thanks to heat treatment in the oven, Brussels sprouts retain their beneficial properties, and most importantly, their amazing taste!

Ingredients:

• Brussels sprouts – 500 g;
  
• ham – 100 g;
  
• hard cheese (grated) - 4 tablespoons;
  
• butter – 2 tablespoons;
  
• tomatoes – 300-400 g;
  
• breadcrumbs - 2 tablespoons;
  
• salt, pepper - to taste.
  

1. Gently place a small head of Brussels sprouts into boiling, lightly salted water. Cook for 3-5 minutes until done.
   
2. Place the cabbage in a baking dish greased with oil and sprinkled with 1 tablespoon of breadcrumbs, alternating it with slices of tomatoes and pieces of ham.
   
3. Sprinkle the top of the dish with cheese and remaining breadcrumbs. Bake in the oven for 20-25 minutes at 180°.
   
4. When serving the dish, you can lightly sprinkle it with chopped herbs.
   

Ingredients:

• Brussels sprouts – 500-600 g;
  
• walnuts - 150 g;
  
• mixture of Provencal herbs - 2 teaspoons;
  
• onion (purple, red) – 1 pc.;
  
• soy sauce – 100 ml;
  
• olive oil – 2 tablespoons.
  

1. Carefully cut the cabbage into half rings. If the heads of cabbage are too large, it is better to cut them into quarters.
   
2. Prepare the dressing for Brussels sprouts. Mix olive oil, a mixture of Provençal herbs and soy sauce.
   
3. Thoroughly peel the red onion and then cut it into half rings.
   
4. Mix cabbage and onion.
   
5. Add walnuts to the dish.
   
6. Fill everything with the previously prepared dressing.
   
7. Place everything in a mold and bake at 200°. Serve baked cabbage with herbs.
   

Cooking Brussels sprouts is not that difficult. This noble product will give you not only vitamins and minerals, but also magical moments of pleasure. divine taste dishes.

Brussels sprouts have a very delicate taste. Unlike white cabbage, it always turns out soft and covers quickly. golden brown crust when cooked and goes well with various sauces. For the following recipes You can use both fresh and frozen vegetables.

Brussels sprouts baked in the oven

Ingredients: 420 g frozen cabbage, 3-4 garlic cloves, olive oil for greasing the pan, 1 tbsp. l. white wine vinegar, the same amount of peeled sunflower seeds and 2 tbsp. l. soy sauce, salt, dry Italian herbs.

1. Directly frozen, the vegetable is immersed in boiling water for a couple of minutes, after which the liquid is drained and the heads of cabbage are cut in half.
2. The cabbage is laid out in the prepared form. The container must be lubricated olive oil.
3. All remaining components are combined in a separate bowl. The garlic is first peeled and crushed in a mortar.
4. Vegetables are poured with the resulting mixture and sprinkled with raw seeds.

Brussels sprouts are baked in the oven for 15-17 minutes at 180 degrees.

Recipe with sour cream in breadcrumbs

Ingredients: 320 g cabbage, table salt to taste, 70 g butter, 90 ml sour cream, 2-3 large spoons of breadcrumbs.

1. How to cook Brussels sprouts with sour cream and breadcrumbs, we will consider in detail below.
2. Vegetables are placed in water and cooked at low boil for 20-25 minutes. Next they are washed cold water and leave in a colander until the excess liquid has completely drained.
3. Pour crackers onto a heated frying pan and brown for a couple of minutes with frequent stirring.
4. Vegetable heads are transferred to a fireproof container covered with parchment. Pieces of butter are distributed over the entire surface of the dish. Salted sour cream is poured onto it.

All that remains is to sprinkle the treat with golden-brown breadcrumbs and bake it for 20-25 minutes at high temperature.

Roasted Brussels sprouts - a simple side dish for meat

Ingredients: 820 g vegetables, 2 large spoons of butter, 220 g bacon, 3-4 garlic cloves, a mixture of peppers, 2 large spoons of lime or lemon juice, salt.

Ingredients: 330 g of Brussels sprouts, a large onion and a carrot each, salt, a mixture of peppers, a glass of chicken broth.

1. The cabbage is washed, each head of cabbage is divided in half. The lower part with the hard stalk is cut off from the halves.
2. First, the onion is fried in well-heated oil. When it turns brown, pour the grated carrots into the frying pan. Vegetables cook together for another 3-4 minutes.
3. Cabbage is added to the pan.
4. First, frying continues over medium heat for a couple of minutes, and then the heat of the stove is reduced and the broth is poured into the container, salt and pepper are added. The treat is stewed under the lid for 15-17 minutes.

This dish will be delicious hearty side dish to meat or fish.

Steamed in a slow cooker

Ingredients: 340 g cabbage, 1 liter filtered water.

1. Water is poured into the bowl of the “smart pan”.
2. A special steamer container is installed on top.
3. Place fresh or frozen Brussels sprouts on it.
4. In the “Steam” program, the dish is cooked for 15-17 minutes.

The result is a dietary low-calorie treat.

In cream under a crispy crust

Ingredients: 420 g cabbage, 2 tbsp. Very heavy cream, 120 g semi-solid or hard cheese, 2 tbsp. l. corn starch, 30 g butter, salt, nutmeg.

1. Frozen cabbage without prior defrosting is dipped into boiling water. salt water and cook for 2-2.5 minutes.
2. Bring half the cream to a boil.
3. In the remaining dairy product getting divorced cornstarch. Boiling cream is also poured into this.
4. Added to the future sauce butter, nutmeg and salt.
5. The heads of cabbage are laid out in the prepared form, on top of which the creamy sauce is poured.

Brussels sprouts have a low energy value(about 40 kcal/100 g), while containing a lot of fiber, useful for digestion, huge amount vitamin C (in 100 g approximately 80% daily value adult) and enough large number folic acid (in 100 g of product – one third daily norm). Thus, it supports immunity, the required level of hemoglobin in the blood, good mood and high performance. It is imperative to include it in the diet of pregnant women, as folic acid helps prevent fetal development abnormalities. It is also indicated for those with low acidity. Enough great content potassium, manganese and phosphorus makes the product even more useful.

Almost all the benefits are retained by frozen Brussels sprouts, recipes for preparing dishes from which are collected in this material. It is used for preparing first courses and salads, but is more often served as a side dish in stewed, baked or fried. Goes well with ginger and other seasonings.

Frozen Brussels sprouts soup

Ingredients required:

• Brussels sprouts (frozen) – 400 g bag,
• potatoes – 4-5 pcs. medium size,
• ginger root (grated) - teaspoon,
• butter – 50 g,
• salt, pepper - to taste.

Cooking process:

1. Boil whole cabbage for 10 minutes, remove with a slotted spoon and cool.
2. Cut the heads of cabbage into 2-4 pieces (depending on their size). If they are very small, then you don’t have to cut them.
3. Peel the potatoes, cut into thin disks or small slices.
4. Place butter and cabbage, finely chopped garlic and ginger on the bottom of the saucepan. Lightly fry the cabbage.
5. Fill the cabbage with two liters of water or vegetable broth, bring to a boil, add salt, add potatoes and simmer for 15-20 minutes.
6. When serving, top with sour cream.

Ingredients required:

• Brussels sprouts – 200 g (half a pack),
• carrots - one thing,
• pink salmon, trout or other fish (canned) - one can,
• green peas (canned) or beans (in own juice) – one jar,
• mayonnaise, tomato paste or olive oil - to taste,
• wine vinegar or dry wine- one spoon.

Cooking process:

1. Boil the cabbage for 15 minutes (until tender), put in for a minute cold water, cut each head of cabbage into four parts, sprinkle with vinegar.
2. Boil the carrots, cut into cubes.
3. Open the canned food and divide each piece of fish into several parts (8-10). You can simply chop the fish by mashing it with a fork. Do not pour out the oil.
4. Mix cabbage, carrots and green peas.
5. Mix vegetables with fish.
6. Season with canned oil by mixing it with a small amount of olive oil, mayonnaise or tomato paste. A harmonious taste is obtained by adding a spoonful of paste and two spoons of mayonnaise to the canned oil. With olive oil (without mayonnaise and paste) the taste will be more delicate.

Frozen Brussels sprouts with sour cream and breadcrumbs

Ingredients required:

• Brussels sprouts – pack (400 g),
• sour cream - 2 tablespoons,
• breadcrumbs or fiber (ground) - 2 teaspoons,
• tarragon (optional) – 2 coffee spoons,
• salt - to taste.

Cooking process:

1. Boil the cabbage until tender (about 15 minutes). Once it boils, don’t forget to add salt.
2. Remove with a slotted spoon and place on plates. If you are not too careful about your diet, you can lightly fry it first.
3. Pour in sour cream, sprinkle with tarragon and breadcrumbs. Bon appetit!

Roasted Brussels Sprouts (frozen or fresh)

Ingredients required:

• cabbage – 400 g,
• garlic - two cloves,
• vegetable oil – 4 tablespoons,
• breadcrumbs (or cheese durum varieties) – 100 g.

Cooking process:

1. Boil the cabbage for 10 minutes.
2. Chop the garlic and fry in half the oil until dark brown. Remove garlic from oil.
3. Fry the cabbage in this oil. If it is large, it is better to cut it in half first.
4. Place the cabbage in a baking dish, drizzle with oil, sprinkle with breadcrumbs or grated cheese, and bake for 10-15 minutes.

Pasta with frozen Brussels sprouts

Ingredients required:

• cabbage – half a pack (200 g),
• pasta (shells look good) – 200 g,
• chicken breasts (fillets) – two pieces,
• lemon - quarter,
• onion (preferably red) - one head,
• garlic - a couple of cloves,
• cheese (hard) – 50 g,
• broth - a glass,
• greens (dill, parsley, basil) - half a glass,
• salt, pepper (preferably paprika) - to taste,
• olive oil - how much will be needed.

Cooking process:

1. Boil the breasts (with seasonings) in a small amount of water until half cooked.
2. Cool, cut the breasts, fry with pepper and salt.
3. Boil the pasta, rinse.
4. Fry chopped onions, garlic, and peppers in a saucepan. Add cabbage cut into quarters. After frying it lightly, pour in the broth and simmer for 10 minutes.
5. Add chicken and lemon juice and simmer for another 5 minutes.
6. Add macaroni and cheese. Simmer for another 5 minutes and the dish is ready.
7. When serving, sprinkle with fresh herbs.

Unfortunately, not everyone loves Brussels sprouts for their bitter taste. However, correctly selected seasonings favorably highlight its taste, turning a disadvantage into an advantage. As a last resort, when boiling cabbage, you can drain the first water when boiling and then cook it in the second water - the bitter taste should disappear.

Most popular view cabbage in our country is white. It is grown everywhere in garden plots, cottages, and fields. In recent years, these types of vegetable crops like broccoli and cauliflower. Their benefits for the body have been proven by numerous studies; they are recommended as healthy eating, low-calorie and hypoallergenic, ideal for feeding children in the first year of life.

But Brussels sprouts are less likely than others to end up in food baskets buyers. This is due to the fact that not all housewives yet know how to cook it, why and for how long to cook it. To find small bright heads of cabbage on store shelves, you need to try and go around more than one store or market. Most often in our country it is sold frozen. In this article you will find the most simple recipes frozen Brussels sprouts dishes. You can prepare it easily, quickly and tasty.

Benefits for the whole body

Brussels sprouts – a real treasure trove vitamins and beneficial microelements. It surpasses all other types in terms of the amount of protein and vitamin C. It contains a lot of potassium, iron, molybdenum, B vitamins, magnesium, phosphorus, provitamin A. Vitamin C helps the body resist infectious diseases viral diseases, but quickly collapses during heat treatment. Brussels sprouts can be eaten raw, retaining vitamin C and many other microelements.

Another advantage of this type over others is the absence coarse fibers, causing increased gas formation in the intestines. Gastroenterologists and nutritionists do not recommend eating white cabbage people suffering from intestinal diseases, functional gastrointestinal disorders or flatulence. Brussels sprouts come to their aid. It does not cause flatulence and is an important element of a healthy diet.

Brussels sprouts are especially useful for people with a deficiency of vitamin B9 - folic acid. These are, first of all, pregnant women, as well as people suffering from nervous disorders. Folic acid has a beneficial effect on nervous system person. During pregnancy, it protects the fetus from harmful factors. Promotes normal maturation and functioning of the placenta.

Despite all the advantages, it also has one drawback. Scientists have found that plants of the cruciferous family (these include all types of cabbage, radishes, radishes, turnips, horseradish) contain goitrogens - substances that can lead to an increase in goiter, dysfunction thyroid gland.

But don’t worry and remove these vitamin-rich vegetables from your diet. If you don't have thyroid disease, you don't have to worry, eat as much as you want. Add products to your menu with high content yoda ( seaweed, for example, rich in beneficial microelements, or iodized salt), and then you won’t have to limit yourself to cabbage dishes. If you have endocrine disorders, consult your doctor before regularly preparing cabbage dishes.

Cooking secrets

Brussels sprouts contain sulfur, which gives them a bitter taste. Experienced housewives learned to deal with this disadvantage using various ways cooking By taking note of these little tricks, you will be able to appreciate the taste of the product. So, to make Brussels sprouts tasty, use one of the suggested methods:

1. Boil it in soy milk. Pour the frozen heads of cabbage into boiling milk, cook for 10 minutes, then drain in a colander and rinse with cold water.
2. Place the cabbage in boiling water, cook for 10 minutes, 1-2 minutes before removing from the stove, add a little lemon juice, it neutralizes the bitterness, and the cabbage will turn out soft, juicy, with a delicate taste.
3. Pour the frozen heads of cabbage into boiling water, cook for 1-2 minutes, then drain them in a colander and drain the water. Pour into the pan clean water. When the water boils, dip the previously boiled heads of cabbage into it and cook for about 10 minutes.
4. If you are using fresh fruits, make a cross-shaped cut in the head of cabbage and cook for 5 minutes in boiling water. Such cuts also help remove bitterness from the head of cabbage. You can completely cut out the stalks, especially if the heads of cabbage are large. The main bitterness is located in the core of the cabbage.

Recipes

1. Brussels sprouts with orange zest

You will need:

• Brussels sprouts – 120 g,
• orange – 1 piece,
• olive oil – 1 tbsp. l.,
• sesame – 0.5 tsp,
• salt - to taste.

Preparation:

Boil frozen cabbage in salted water for 10–15 minutes, focusing on the size of the heads, if small – 10 minutes, large – 15 minutes. How to cook correctly, read above. Place in a colander and cut large heads of cabbage in half if desired.

Thinly slice the orange zest into strips, using about 1/3 of the zest. Pour oil into a frying pan, add zest, lightly fry. Add cabbage, a little water, simmer for 5 minutes. Sprinkle with sesame seeds. The dish is ready!

1. Quinoa soup

You will need:

• potatoes – 1 pc.,
• quinoa – 2 tbsp. l.,
• zucchini – 1 pc.,
• Brussels sprouts – 250 g,
• sweet pepper– 1 pc.,
• onion – 1 pc.,
• tomato – 2 pcs.,
• celery – 1 stalk,
• carrots – 1 pc.,
• garlic, hot pepper, salt - to taste.

Preparation:

Pre-boil frozen Brussels sprouts. Drain in a colander. See cooking rules above.

Cut potatoes, carrots, sweet peppers into cubes, onions - as you prefer, celery - into slices, simmer or fry in a frying pan for 5 minutes, adding garlic, hot pepper, and salt to taste.

While the vegetables are stewing, boil water for the soup. When the water boils, transfer stewed vegetables, add quinoa and cook for another 10 minutes.

While the vegetables are cooking, cut the zucchini into cubes and simmer it in a frying pan; if desired, you can lightly fry it.

Add zucchini to soup. Add diced tomatoes and boiled heads to the soup 5-10 minutes after the zucchini. You can add salt and pepper to taste and cook for another 10 minutes. Let it brew.

Bon appetit!

Do you know how to cook delicious Brussels sprouts? Many people don't like Brussels sprouts because of their specific taste. But this is easy to fix. Three years ago, when I tried Brussels sprouts using this recipe, I was delighted! I've been making this cabbage for the holidays ever since. Be sure to try it. In this recipe, cabbage is wonderfully combined with nuts, onions and dressing.

Ingredients

• 600 g Brussels sprouts - fresh or frozen. Fresh is very expensive here, so I use frozen. Taste ready-made dish does not suffer from this in any way. And if there is no difference, why pay more? 🙂
• 150 g peeled walnuts.
• 1 purple (red) onion.
• Soy sauce - 50 ml.
• Vegetable oil - 50 ml.
• Dried mixture of Provencal herbs - a couple of teaspoons. This mixture contains several types aromatic herbs: basil, marjoram, oregano, mint, rosemary, savory, sage, thyme

How to cook delicious Brussels sprouts - recipe

Defrost Brussels sprouts in advance room temperature about an hour, or pour boiling water over it immediately before cooking. If your cabbage is fresh, you only need to rinse it.

Cut the Brussels sprouts into halves. Large heads of cabbage are cut into quarters. Please note that you need to cut exactly in the middle of the stalk so that the cabbage leaves do not fall off.
Small heads of cabbage can be left whole.

Preparing dressing for cabbage. Mix soy sauce provencal herbs and olive oil.

Peel the red onion and cut into half rings or quarter rings. My onion is large, so I cut it into quarters.

Mix Brussels sprouts and chopped onions.

Add walnuts.

Fill everything with a dressing of soy sauce, oil and herbs. No salt needed! IN soy sauce enough salt. Mix the ingredients thoroughly so that the dressing is evenly distributed.

Place the ingredients on a baking sheet in one layer.

Bake for half an hour at a temperature of 200 degrees C. At the same time, every 7-10 minutes you need to stir the cabbage so that it bakes evenly and acquires a light crust on all sides.

Serve the baked Brussels sprouts hot. Bon appetit!