How many minutes should you cook Brussels sprouts and how to cook them? Brussels sprouts - recipes with photos. How to cook frozen or fresh Brussels sprouts How long does it take to cook Brussels sprouts

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Brussels sprouts are a real find for vegetable lovers and connoisseurs healthy image life. Each miniature head of cabbage, like a chest with a complex set of vitamins and minerals, gives people health, vigor, and longevity. Soups, salads, vegetable stews with cute little cabbage are beautiful and extremely tasty.

How to cook Brussels sprouts

People have come up with many vegetable dishes made from cabbage heads the size of nuts. Every nation has recipes worthy of the attention of housewives. Of course, the vegetable grows everywhere, since it is resistant to low temperatures and is not afraid of spring frosts. She is not afraid of the sultry summer: being a culture have a long day, it is friendly with the sun, reacts well to the heat - just water it! This vegetable has a remarkable property - regardless of soil condition, the accumulation of nitrates in the heads of cabbage is minimal. This allows you to eat the vegetable boiled and raw, and feel free to freeze it for future use.

Cooking this tasty vegetable is not difficult. Its light green heads, a smaller version of its white cabbage relative, are delicate. They go well with other vegetables, wonderfully highlight the taste of meat, and perfectly complement egg dishes. It does not need to be subjected to long-term heat treatment; this vegetable crop is stewed, fried or boiled very quickly. Being a moisture-loving plant, this vegetable accumulates liquid in its heads and remains juicy even during long-term storage.

In the oven

Vegetables in the finished dish can play the main melody or serve as a flavor background, shading and complementing meat, fish, and egg dishes. Brussels sprouts in the oven do both roles well. Small heads generously filled with cheese or cream sauce, form a vegetable casserole that will please weight watchers with its low calorie content. As part of a vegetable mixture baked with meat or minced meat, the vegetable is not only very tasty, but also beautiful.

Frying pan recipes

For busy housewives who don’t like long and complicated cooking, this vegetable is wonderfully good. Brussels sprouts cook very quickly in a frying pan. It looks great in scrambled eggs, omelettes, and stewed vegetable mixtures. The heads can be fried in oil whole or cut into two or four parts, breaded in breadcrumbs or cooked in batter. Any cooking recipe you choose will be simple, and the finished dish will be tasty and healthy.

In a slow cooker

Household kitchen appliances make life a lot easier modern people. Cooking in a slow cooker will take a few minutes, but will preserve beneficial features product, preserving, as far as possible, its complex biochemical composition. A multicooker equipped with double boiler functions is especially good for this. With its help, you can boil cabbage heads, steam them, stew them, bake them – cook whatever your imagination dictates.

Frozen

It’s nice to be able to store Brussels sprouts in the freezer – you can enjoy dietary dishes made from vitamin-rich vegetables all year round, regardless of the season. At home, you can prepare heads of cabbage separately or as part of a vegetable mixture. Don’t rack your brains over the question of what to cook from Brussels sprouts frozen. It is suitable wherever you would like to use fresh.

Brussels sprouts dishes

Since this vegetable is actively grown in Mediterranean countries, you should look for tips on its preparation there. Many delicious recipes with vegetables were invented in Italy, Spain, and Greece. The French and residents of Germany actively use it as a side dish. Prepare vegetable dishes of different nations for your children, explore with them national cuisines. Let the vegetable dish not be simple for them, but an outlandish overseas food from a distant, mysterious country.

Salad

Cooking time: 10-15 minutes.
Purpose: salad, for dinner.
Cuisine: European.
Difficulty: easy.

A simple salad with Brussels sprouts and apples is quite consistent with the traditions of Russian cuisine. The vegetable is cut into strips, green apples are cut into thin cubes. The amount of main vegetable and apples can be changed according to your wishes. Salad is a godsend for those who seek to normalize their weight. You can even eat it for dinner if you replace the sour cream with homemade yogurt. This dish is not only low-calorie, but has an ideal balance of proteins, fats and carbohydrates (BJU).

Ingredients:

main component – 300 g;
green apple – 1-2 pcs.;
parsley – 1 small bunch;
low-fat sour cream or yogurt – 1/2 cup;
salt, black pepper.

Cooking method:

Before cooking vegetables, rinse them. Peel the apples. Rinse the greens thoroughly under running water and dry.
Cut the main component and apples into thin strips and mix. Add finely chopped herbs.
Don't forget to salt the salad and season with pepper.
Season with sour cream or unsweetened homemade yogurt.

Soup

Cuisine: European.
Difficulty: easy.

Cream soup and puree soup have recently entered Russian cuisine, but in Europe they are popular and traditional. Light and tender, varied, tasty, beautiful, they conquer the hearts and stomachs of their compatriots. Creamy Brussels sprout soup cooks very quickly. It is served with an egg and white croutons, and garnished with a sprig of herbs. Offer this soup to a child who is reluctant to eat vegetables, and you will be pleasantly surprised by his appetite.

Ingredients:

main component – 600 g;
onion (large) – 1 pc.;
potatoes (large) – 2 pcs.;
cream of any fat content – 100 ml;
butter – 1 tbsp. l.;
salt, nutmeg, pepper.

Cooking method:

Cut the onion into half rings and fry in butter in a thick-bottomed saucepan or multicooker bowl.
Pour a liter of boiling water over the fried onions. Place cut vegetables into boiling water. Boil until the potatoes are ready. Add cream.
Puree the mixture in a blender bowl and bring the puree to a boil. Salt and add spices. Serve the soup with croutons and half a boiled egg.

Preparation for the winter

Cooking time: 25-30 minutes.
Number of servings: for three to four persons.
Calorie content: 44 kcal (per 100 g).
Purpose: first course, baby and dietary food.
Cuisine: European.
Difficulty: easy.

If you grow miniature cabbage heads yourself, be sure to freeze them. This The best way fill your meager winter diet with vitamins and minerals. But if the harvest is large and you want something new, try pickling cabbage heads. The simplest Brussels sprouts recipe for the winter will be described below. The main vegetable, a little stalked celery, bell pepper and a thoughtful marinade - these are the components of a delicious appetizer.

Ingredients:

main component – 0.5 kg;
red bell pepper – 1 pc.;
petiole celery – 2-3 stalks;
coarse salt – 1 tsp;
sugar – 2 tsp;
vinegar (9%) – 3 tsp;
black pepper, allspice, clove stars - 5-7 pcs.;
Bay leaf, garlic - optional.

Cooking method:

Place the main vegetable in boiling water and keep it on low heat for 5 minutes. At the last minute, add the bell pepper, cut into strips. Drain the broth.
Place hot heads of cabbage in sterile jars and pour boiling marinade over them.
For the marinade, boil a liter of water, dissolving salt, sugar and adding spices. Boil the brine for three minutes. Add vinegar and remove from heat.
Pour the boiling mixture over the vegetables and seal the jar tightly. Store the snack in the cellar or refrigerator.

Baked in the oven

Number of servings: for five to six people.
Cuisine: European.
Difficulty: easy.

If cabbage is just for you dietary product, rich in fiber, if you are convinced that vegetables cannot be cooked tasty, be sure to try this dish. Made in a heat-resistant form, baked Brussels sprouts with cheese, bacon and almonds will not leave even seasoned gourmets indifferent. It can be made from fresh or frozen cabbage heads. A properly prepared casserole has an amazingly beautiful crispy cheese and almond crust.

Ingredients:

main component –0.7-0.8 kg;
bacon – 120-150 g;
hard cheese – 120 g;
egg – 3 pcs.;
sour cream – 200 g;
almonds (in petals) – 40 g;
salt, pepper, nutmeg.

Cooking method:

Boil the washed cabbage balls in salted water for five minutes.
Grease a heat-resistant container with high sides with oil, lay out the cabbage in one layer (whole heads or halves).
Cut the bacon into cubes. It’s good if the product contains no less meat than lard. You need to add it to the cabbage heads, distributing it evenly over the entire area of the form.
Start filling. Mix eggs, sour cream, two-thirds of grated cheese. Add a little salt and spices to taste.
Carefully pour in the mixture. Sprinkle the remaining cheese (about 40 grams) and almonds on top.
All that remains is to bake the dish in a preheated oven until golden brown (this will take about 20 minutes).

With Chiken

Cooking time: 45-50 minutes.
Calorie content: 89 kcal (per 100 g).
Purpose: for lunch, second course.
Cuisine: European.
Difficulty: easy.

If you add chicken fillet to the previous recipe, you will get a balanced dish for lunch, moderately light so as not to cause drowsiness and heaviness in the stomach, but at the same time perfectly satiating, giving strength and vigor. Chicken with Brussels sprouts in the oven turns out tender, soft, melting in your mouth, and the golden crust that forms during baking makes the dish incredibly appetizing.

Ingredients:

main component – 0.3 kg;
chicken fillet – 0.5 kg;
milk – 300 ml;
butter – 30 g;
flour – 30 g;
hard cheese – 50 g;
salt pepper.

Cooking method:

Place the fillet in boiling water and boil for 20-25 minutes. Remove and leave to cool.
Pour boiling water over the prepared cabbage and cook for 10-15 minutes. Pat dry on a paper towel and cool slightly.
We need to make the sauce. Do not add flour big amount milk, stir until smooth, gradually pouring in all 300 ml. Add oil to the mixture and start cooking, stirring constantly. Don't forget to add salt and pepper. Cooking time is no more than three minutes.
Prepare the heads of cabbage (divide large ones into two parts), cut the chicken into large cubes. Grate the cheese on the fine side of the grater.
Place a mixture of cabbage balls and chicken meat, pour sauce, sprinkle with cheese. You need to bake the dish in the oven until a nice crust forms.

Korean recipe

Cooking time: 20-30 minutes (excluding marinating time).
Number of servings: 6-8.
Calorie content: 58 kcal (per 100 g).
Purpose: salad, vegetable cold appetizer.
Cuisine: oriental.
Difficulty: easy.

Vegetables cooked in Korean style are incredibly popular, especially when winter comes. Culinary sites are full of recipes with photos of colorful salads with Korean seasonings. In supermarkets and markets, special retail spaces are allocated for such snacks. Korean-style Brussels sprouts made at home are good. It is so tasty and beautiful that it should have long ago replaced carrots and beets - the leaders in popularity among Korean salads. Having prepared it once, you will become an ardent fan of spicy miniature cabbage forever.

Ingredients:

main component – 450 g;
carrots – 450 g;
vinegar (9%) – 3 tbsp. l.;
sugar – 2 tbsp. l.;
salt – 1 tbsp. l.;
olive oil – 4 tbsp. l.;
garlic – 1 head;
mixture of ground peppers – 0.5 tsp.

Cooking method:

Place the heads of cabbage in boiling water, close the lid, and leave for 5-10 minutes without heat.
Grind the peeled carrots on a special grater. Add garlic passed through a press to it.
Combine salt, sugar, pepper, oil, vinegar in a jar. Add 50 ml of water. Stir the contents by vigorously shaking the jar.
Mix the vegetables, pour the marinade over them, press down with a smaller lid and keep in the refrigerator for a day or longer.

Recipe in batter

Cooking time: 30 minutes.
Number of servings: for two to three persons.
Calorie content: 56 kcal (per 100 g).
Purpose: for breakfast, second course.
Cuisine: European.
Difficulty: easy.

Wonderful step by step recipe Cooking Brussels sprouts in a frying pan will appeal to lovers of stewed and fried vegetables. Fried in batter is especially good with rice or mashed potatoes as a complex side dish meat dish. It can be a meal on its own, especially for people on a low-calorie diet. The dish will turn out healthy if you use a non-stick frying pan.

Ingredients:

main component – 400 g;
egg – 3 pcs.;
starch - 2 tbsp. l.;
sour cream – 1 tsp;
vegetable oil - 50 ml;
salt pepper.

Cooking method:

Boil the cabbage heads. Fresh boil for up to 10 minutes, frozen - 15-20. Cool them and dry them on a paper towel.
Beat the egg whites and sour cream with a mixer.
Mix the yolks and starch separately, add salt and pepper. Combine the two parts of the mixture, stir them gently with a spoon.
Dip each head in batter and fry in a frying pan on all sides until golden brown.

Instant marinated

Cooking time: 15 minutes.
Number of servings: for two half-liter jars.
Calorie content: 68 kcal (per 100 g).
Purpose: preparation for the winter.
Cuisine: European.
Difficulty: easy.

Snack that can be prepared on a quick fix from fresh or frozen small heads of cabbage - pickled Brussels sprouts. It will take no more than 15 minutes to prepare. You can eat the dish two to three hours after it has cooled, but the vegetables reach their special charm after a day or two. Frozen cabbage balls do not need to be thawed.

Ingredients:

main component – 0.5 kg;
carrots – 1-2 pcs.;
salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar (9%) – 2 tbsp. l.;
vegetable oil – 3 tbsp. l.

Cooking method:

Boil the vegetable in water for 5 minutes (frozen - 10). Add the carrots cut into slices, bring to a boil and drain the vegetables in a colander.
Bring all marinade components to a boil, control the dissolution of salt and sugar.
Place hot vegetables in jars, pour boiling marinade over them, cool and place in the refrigerator. You can roll it up and hide it for the winter.

Recipe with mushrooms

Number of servings: for three persons.
Calorie content: 72 kcal (per 100 g).
Purpose: second course, for dinner.
Cuisine: European.
Difficulty: easy.

Brussels sprouts with mushrooms are good for a light, tasty, healthy lunch. You can use frozen product, but fresh cabbage is especially tender. When buying a vegetable, focus on the freshness of the top leaves, marketable appearance which is a guarantee of quality. For the dish you will need champignons or oyster mushrooms, onions and garlic.

Ingredients:

main component – 500 g;
champignons – 300 g;
onion – 1 pc.;
garlic – 2 cloves;
vegetable oil – 4-5 tbsp. l.;
salt, pepper, herbs, lemon juice.

Cooking method:

Boil the cabbage balls in salted water for 5-10 minutes, remove and cut each into 2-4 pieces.
Fry the mushrooms and onions until the moisture evaporates. Add cabbage and crushed garlic. Salt and season with pepper. If necessary, add 50-100 ml of water and simmer for 10 minutes.
Add greens and lemon juice. After a minute, turn off the heat and serve warm.

Omelette

Cooking time: 25 minutes.
Number of servings: for two persons.
Calorie content: 83 kcal (per 100 g).
Purpose: for breakfast, for dinner.
Cuisine: European.
Difficulty: easy.

If you need a very quick breakfast, pay attention to this recipe. It is basic and includes a minimum of products. If you wish, you can supplement and improve it by adding bell peppers, tomatoes, mushrooms, green beans - whatever you like. This omelette can be fried in a frying pan with a lid on or baked in the oven.

Ingredients:

main component – 220-250 g;
egg – 2 pcs.;
milk – 50 ml;
olive oil – 1 tbsp. l.;
salt, pepper, herbs.

Cooking method:

Quickly fry the quarters in oil, pour in a lightly beaten mixture of milk and eggs.
Cover the pan with a lid and keep on low heat for 5-7 minutes. When serving, sprinkle the dish with herbs.

How to Freeze Brussels Sprouts

If you grow this wonderful cabbage yourself, from the whole variety of varieties, choose those that ripen earlier. The plant grows for a long time, the harvest can be harvested in stages. Remove and freeze the lower heads that reach a diameter of 3-4 cm, and let the upper ones continue to grow. Before freezing, boil in salted water for 5-7 minutes. Remove excess moisture. Freeze the heads on trays at a temperature no higher than minus 20 degrees, and later put them in bags for storage.

Video: with bacon

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Brussels sprouts - recipes with photos. How to Cook with Frozen or Fresh Brussels Sprouts

Brussels sprouts are not such a popular product among Russian housewives. Many are put off by the specific bitter taste. But it's not fair. Nowadays, a variety of recipes allows you to prepare Brussels sprouts in such a way that even its competitors - cabbage, cauliflower and broccoli - will remain sadly bored on the table while the owners enjoy a dish of Brussels sprouts.

Features of the vegetable

Brussels sprouts are small heads that develop in the axils of leaves growing around the main stem. In the frozen vegetable section of supermarkets, they only offer heads. The best time to buy this product fresh is from late autumn to spring; frozen cabbage is available in stores all year round.

This is one of the most preferred products among supporters proper nutrition– the vegetable is rich in sulfur, potassium, vitamins C, B and folic acid.

By the way, the latter should be of interest to expectant mothers and those planning a pregnancy - folic acid is necessary in large quantities for the baby developing in the womb.

For 200 years, Brussels sprouts have been... a traditional dish Great Britain for Christmas, but here in Russia we don’t pay much attention to it. Perhaps this is because the frozen product is indeed slightly bitter, while the fresh product has a pungent odor, and not everyone is familiar with the variety of recipes for preparing Brussels sprouts that can overcome this deficiency.

Secrets and tricks

How to buy?

Don't be afraid to use frozen vegetables. Freezing practically does not destroy valuable substances, but only helps keep cabbage fresh and tasty longer. The fact that frozen heads will take longer to cook is just a myth. Recipes for frozen and fresh vegetables are practically the same.

When purchasing a frozen product, pay attention to the following criteria:

Head density: choose denser heads without damage;
color: it should be even, without extraneous dark or red spots;
weight: by weight, the cabbage should seem slightly heavier than its size;
packaging: it is better to choose products in bulk; heads of cabbage packaged in bags contain excess moisture and begin to deteriorate faster.

How to plant?

You can grow your own Brussels sprouts. This is a completely unpretentious vegetable, however, due to the long growing season, it can be grown in most regions exclusively by seedlings.

Place the seedlings in areas where potatoes, onions, carrots, cucumbers, legumes or grains grew a year ago. Cabbage can be planted again on this ridge only after four years.

How to cook?

Before cooking, cut off part of the stalk, remove the outer leaves and rinse the vegetables in water and vinegar. Before frying or baking, it is customary to boil fresh cabbage for 5–7 minutes, frozen cabbage for 10–12 minutes. Check readiness by piercing the head of cabbage with a fork.

Take moderation in everything and remember that when cooked for a long time, cabbage becomes too soft, and undercooked heads have a bitter taste.

How to remove bitterness?

To prevent Brussels sprouts from becoming bitter in your dish, you can take note following methods eliminating bitterness:

add seasonings or lemon juice during cooking;
when frying, put a few cloves of garlic in the pan;
boil the heads, cutting them in half;
When cooking, after boiling, you can drain the first water and cook again in the second water.

Cooking methods

Frozen Brussels sprouts can be tasty in any form and can be subjected to all types of processing:

cooking;
frying;
stewing;
baking.

How to cook?

Pour water into a saucepan, add salt, and put on fire.
Sort through, wash, remove the top leaves of the cabbage.
Place the heads in boiling water.
In 10–12 minutes the cabbage will be ready, you can check this with a fork or toothpick.
We drain the water.
Add pepper and butter to taste.
The dish is served hot.

How to fry?

The frying stages are as follows.

We wash and process the heads of cabbage.
Cut the heads into two halves.
We make a cut in the stem.
Heat vegetable oil in a deep frying pan.
Place the cabbage, cut side down, in a hot frying pan over medium heat.
Fry on one side for about 5 minutes, turn over.
After browning, add water to the pan so that it covers the bottom, wait for it to completely evaporate.
At the end, sprinkle the dish with a spoon of lemon juice.
Serve hot.

How to bake?

The baking steps are as follows.

Preheat the oven to 200 degrees.
Wash and peel the cabbage, remove the stems.
Grease a baking sheet with oil, lay out the heads in an even layer, salt and pepper.
Approximate baking time is half an hour.
Serve the finished cabbage hot.

How to stew?

The process is as follows.

Boil the peeled and washed cabbage for 5–7 minutes.
Drain the water.
Melt 2 tablespoons of butter in a deep frying pan, add salt and finely chopped garlic.
Place the heads of cabbage in the heated mixture and simmer over medium heat.
Make sure that the pan does not become dry, add oil or water if necessary.
Serve the dish hot.

The recipes for cooking Brussels sprouts in a slow cooker or microwave are similar; these devices can be set to boiling or baking mode. Cabbage can also be processed in a deep fryer or steamed.

Most often, the product is served as a side dish, however, it can be used for first courses and salads.

Best Recipes

Casserole for a child

As you know, children do not like many vegetables; cabbage, along with onions and herbs, are among these products. Yes, vegetables are not Snickers, and parents’ beliefs that cabbage is a storehouse of vitamins usually fall on children’s ears. It’s not so easy to disguise cabbage and thereby deceive a child, so you can try to prepare an interesting dish that a young gourmet will want to try himself. For example, Brussels sprouts casserole.

Ingredients:

sour cream – 150 g;
cream – 50 g;
frozen Brussels sprouts – 500 g;
hard cheese;
breadcrumbs – 50 g.

Cooking steps:

Boil the cabbage until the water boils, then drain the water and add new water, cook again for 10 minutes. This is necessary so that the cabbage does not become bitter.
Lightly grease a baking tray with oil.
Prepare the filling: mix sour cream, cream and grated cheese.
Place the cabbage on a baking sheet and pour the mixture over it.
Sprinkle breadcrumbs on top.
Place the dish in the oven, preheated to 200 degrees, for 20 minutes.

This unusual presentation should please your little picky eater.

Light soup

According to some gastroenterologists, hot soup should be in every person's diet every day. And when you need to lose a couple of kilograms by summer, you don’t have to risk your health. The solution is to cook instead of high-calorie first courses light soup from Brussels sprouts.

Ingredients:

frozen Brussels sprouts – 400 g;
rice – 100 g;
carrots – 2 pcs.;
green peas – 1 can;
red bell pepper – 1 pc.;
tomato paste – 3 tbsp. l.;
salt and pepper to taste.

Preparation:

Rinse the rice in cold water, pour 200 ml of water into a saucepan, and put on fire.
When it boils, add salt and reduce heat, cook for 15–20 minutes.
Rinse the finished rice with cold water using a colander.
Grate the peeled carrots.
Remove the seeds from the pepper and cut into strips.
Pour water into a saucepan, bring to a boil, add salt.
Add carrots and peppers to boiling water and cook for 5 minutes.
Place the washed cabbage in the water and cook for another 5 minutes.
Add rice, peas, tomato paste, ground pepper – cook for 2 minutes.
Before serving, you can sprinkle with herbs.

Light vegetable soup is a nutritious, but at the same time low-calorie dish that will save your figure.

In a slow cooker with vegetables and sauce

If your capricious husband is fed up with standard dishes cooked in the oven or in a frying pan, try surprising him with a recipe for Brussels sprouts cooked in a slow cooker with vegetables in sauce.

Ingredients:

frozen Brussels sprouts;
carrot;
potato;
vegetable oil;
sour cream;
tomato paste;
greenery;
salt and spices.

The quantity of products is to taste.

Preparation:

Prepare the heads of cabbage, sort them out, wash them, and cut them into two parts.
Chop the potatoes, carrots and onions.
Fry the carrots and potatoes in a multicooker, greased with oil, in the frying mode with the lid open.
Add cabbage and fry until the mode stops working.
Mix equal amounts of tomato paste and sour cream and add to vegetables.
Turn on the stew mode, add enough water to cover the ingredients, stir.
Add salt and spices in the middle of cooking, and herbs at the end.

The dish is simple, interesting, tasty, even the most demanding spouse will appreciate it.

Puree

In the summer, the body requires light vitamin side dishes. Brussels sprout puree is a great option. The dish goes well with game and chicken.

List of required products:

frozen Brussels sprouts – 600 g;
butter – 40 g;
cream 33% – 100 ml;
salt and pepper to taste.

Preparation:

Boil the washed cabbage until tender.
Transfer to a blender, add butter, salt, pepper and cream.
Blend the mixture until pureed.

Don’t be afraid of the strong smell and taste of cabbage in this dish; cream perfectly softens these features of the product.

Sandwiches with poached eggs

If you don’t know how to surprise your guests, remember that sandwiches are an excellent snack for any table. And if these are original hot sandwiches with Brussels sprouts and poached eggs, then they are simply guaranteed success. Your friends will come to visit you very often to try such a simple and at the same time unusual dish again.

Ingredients (for 4 servings):

eggs – 8 pieces;
apple cider vinegar – 1 tsp. + 2 tbsp. l.;
bacon - 8 strips;
slices white bread- 4 things.;
butter – 2 tbsp. l.;
onion – 1 pc.;
chopped Brussels sprouts – 4 tbsp.;
heavy cream – 2/3 tbsp.;
hard cheese;
salt and pepper to taste.

Preparation:

Preheat the oven to 180 degrees.
Pour some water into the pan, add 1 tsp. vinegar, bring to a boil, leave on low heat.
Fry bacon in a frying pan.
Grease the pieces of bread butter on one side and place oil side up on a baking sheet.
Toast the bread slices in the oven for 10 minutes.
Meanwhile, place the bacon on a paper towel to drain the grease.
Place finely chopped onion into the remaining fat in the pan and cook for about 2 minutes until soft.
Add 1/3 tbsp to the onion. water, cabbage, cream and vinegar 2 tbsp. l., salt and pepper, stir and cook for 5-7 minutes until the cabbage is soft.
Carefully pour each egg into a cup and place in boiling water, cook for 3-4 minutes over low heat. Place the eggs on a paper towel. The white should be set and the yolk should be runny.
Place an egg on each slice of bread, salt and pepper, place on top stewed cabbage, sprinkle with cheese and bacon. Serve immediately.

Sandwiches go well with any meal and look very aesthetically pleasing.

Note to the hostess

Brussels sprouts can be pickled. To do this, boil the cabbage, peel and coarsely grate fresh carrots, peel and rinse the garlic. Place bay leaf, peppercorns, dill seeds, red hot pepper, garlic, carrots and boiled cabbage into a clean jar. Mix carefully.

Place a saucepan with water on the stove, add salt, sugar, vegetable oil and vinegar - this will be a marinade, leave until it boils and the salt and sugar dissolve. Fill the jar with vegetables completely with the boiling mixture, close tightly and wrap in a towel. When everything has cooled down, place the jar in the refrigerator for a day. Pickled Brussels sprouts are ready.

You can make salads from Brussels sprouts. For example, this: blanch cabbage in boiling water and separate it into leaves. Beat cedar oil with lemon juice and dill in a blender. Cut the pear into slices. Place all ingredients carefully in a bowl and mix. Serve cold.

The best side dishes for Brussels sprouts dishes are potatoes and rice. As a side dish, this product is often served with all types of meat and mushrooms. The vegetable also goes well with grated cheese, cream, sour cream and milk sauce, and various spices. Regardless of the processing method, it is recommended to add garlic and ginger root to hot Brussels sprouts - they will add a pleasant taste and aroma and relieve the cabbage of bitterness.

See one of the recipes for preparing Brussels sprouts below.

The world owes the appearance of Brussels sprouts to the Belgians. Now we can’t even imagine our diet without this amazing vegetable. Small “one-bite” heads of cabbage look beautiful on a dish and are very appetizing and tasty.

People have known about the beneficial properties of Brussels sprouts for a long time and use them with great success in preparing a wide range of dishes. can be eaten raw in, baked with other vegetables, cooked delicious soups, served as a side dish for meat, poultry and fish. Brussels sprouts are a Lenten food on days when Christian religious fasting is observed.

Doctors believe that regular consumption of Brussels sprouts suppresses the development of cancer cells. Cabbage is useful for pregnant women, as it has a beneficial effect on the formation nervous system baby.

Brussels sprouts are ideal for dietary nutrition. Low calorie content allows you to eat cabbage without fear of gaining excess weight. Brussels sprouts are good for baby food. The vegetable contains many vitamins necessary for the proper development of the child’s body, is well absorbed, and has an attractive appearance.

Recipes using Brussels sprouts

We offer recipes using Brussels sprouts to make delicious and healthy dishes. Food prepared according to this recipe can be used for various purposes, to feed people involved in sports, and simply to diversify the regular menu.

How to cook Brussels sprouts as a side dish

We offer a delicious simple recipe for preparing Brussels sprouts as a side dish. Meat, fish, poultry with cooked Brussels sprouts according to this recipe will acquire an extraordinary taste. The dish will be satisfying, but the presence of cabbage will not add extra calories.

Brussels sprouts are washed and dried to remove moisture. Cut each small head of cabbage into quarters.
Fry the cabbage in vegetable oil until slightly Brown. Add some salt. The cabbage is sprinkled with plenty of herbs and toasted nuts.

This dish is perfect as a vegetable side dish for meat. Brussels sprouts prepared according to this recipe can be safely served as a separate vegetable dish. Try it, very tasty!

Trout steak with Brussels sprouts served with yoghurt topping

Brussels sprouts with fish is a good combination of products. Combinations of fatty fish (trout, salmon, pink salmon, salmon, sea bass, cod) with Brussels sprouts are especially good. Dishes prepared from these products are satisfying and do not leave a heaviness in the stomach. Omega-3, which is found in fatty fish, is very beneficial. Those who want to eat right and be healthy should introduce fatty fish into their diet.

Brussels sprouts have wonderful nutritional qualities and are low in calories. The combination of cabbage with fish increases the beneficial properties of the dish and is recommended for weight loss. Introducing a recipe for trout steak with Brussels sprouts topped with yogurt.

Ingredients:

trout steaks – 2 pcs.;
Brussels sprouts – 500 g;
green onions - a small bunch;
dill, parsley, basil - a small bunch;
grated horseradish - 3 teaspoons. spoons;
lemon juice - 2 tablespoons. spoons;
natural yogurt 1% fat – 100 g;
olive oil – 2 tbsp. spoons;
ground black pepper;
salt.

Preparation

Portioned trout steaks are coated with olive oil. Add salt and season with black pepper.
Fish pieces are fried in a grill pan for 5-7 minutes on each side.
Brussels sprouts are boiled in salted water. Each head of cabbage is cut into halves.
Prepare the filling with yogurt. In a bowl, mix yogurt with grated horseradish and juice from a circle of lemon.
Chop onions and greens. Mix with yogurt. Add salt.
Place trout steaks and Brussels sprouts on a dish and top with yogurt topping.

Vegetable stew with Brussels sprouts

There is no such thing as too many vegetables. Combining vegetables with each other is very healthy and is considered a healthy food. Feel free to experiment by combining vegetables different dishes. Nutritionists recommend introducing a variety of vegetable combinations into your diet for weight loss.

We invite you to diversify your vegetable menu. This recipe for autumn vegetable stew will appeal to everyone who is losing weight and on a diet.

Ingredients:

pumpkin – 300 g;
Brussels sprouts – 300 g;
onion – 1 head;
carrots – 1 pc.;
vegetable oil;
salt.

Preparation

Pumpkin is cut into cubes.
Place pieces of chopped pumpkin and heads of Brussels sprouts into salted water. Boil for 5 minutes.
Remove the vegetables with a slotted spoon and place them in a colander to drain.
Cut the heads of Brussels sprouts into halves.
Onions are cut into half rings and fried in vegetable oil until transparent.
Carrots are cut into strips and fried along with onions. Add pumpkin. Continue to fry.
Lastly, add the Brussels sprout halves and fry along with other vegetables, stirring the vegetable mixture.
Add a little water and salt. Reduce heat and simmer the vegetable stew until cooked.

Brussels sprouts with cream

Baked in a mixture of eggs and cream, it is a light food that gives you a boost of vigor and energy for the whole day. Prepare Brussels sprouts for breakfast using this recipe and get the benefits and pleasure from this dish.

Ingredients:

Brussels sprouts – 300 g;
eggs – 2 pcs.;
cream – 100 ml;
butter – 2 tbsp. spoons;
hard cheese – 30 g;
parsley, dill - several sprigs;
salt.

Preparation

Boil Brussels sprouts in salted water until half cooked.
Cut into halves and fry in butter until beautiful golden brown.
Whip cream with eggs, add salt to taste.
The baking dish is greased with butter. Place the fried cabbage in a mold and pour in the egg-cream mixture.
Bake in the oven until done. Sprinkle with grated cheese and chopped herbs.

Brussels sprouts with garlic

A savory, aromatic dish with a unique taste. Can be used as an independent dish or as a tasty vegetable side dish for meat and fish.

Ingredients:

Brussels sprouts – 500 g;
garlic – 2-3 cloves;
olive oil – 3 tbsp. spoons;
lemon juice – 1 teaspoon. spoon;
basil - a few leaves;
salt;
ground black pepper.

Preparation

The heads of cabbage are boiled in salted water until half cooked.
Cut each head of cabbage into quarters.
Grease a fireproof dish with olive oil and lay out the cabbage.
Chop the garlic. Cabbage quarters are mixed with garlic, lemon juice and olive oil. Pepper, salt and mix thoroughly.
Bake in the oven for 20 minutes at 200 degrees. Open the oven, stir the cabbage and bake until the cabbage is browned and crispy, another 10 minutes.
Brussels sprouts with garlic served with leaves.

Brussels sprouts pie

Finally, we offer a recipe for a delicious pie. Children are delighted with baked goods prepared according to this recipe. A slice of Brussels sprouts pie with a cup of broth for lunch adds variety to your diet. Tasty and not burdensome on the stomach.

Ingredients for the dough:

flour – 300-350 g;
kefir – 150 ml;
egg – 1 pc.;
butter – 125 g;
salt;
ground black pepper.

Filling ingredients:

Brussels sprouts – 400 g;
eggs – 3 pcs.;
hard cheese – 150 g;
milk – 13 cups;
parsley, dill - a small bunch;
salt.

Preparation

Mix 250 g of flour, softened butter, egg. Add a pinch of salt.
Pour in kefir and add the rest of the flour in small portions. The dough should not stick to your hands or be too tough.
The dough is placed in the refrigerator for 30 minutes.
Boil the cabbage by dipping it in salted water. Cook until half cooked. Very small heads of cabbage are better suited for the pie. They are used for filling whole, without cutting into pieces. If there are large heads of cabbage, they should be cut into quarters.
Beat eggs with milk. Add salt to taste and pepper. Add coarsely grated cheese and parsley with dill.
Baking dishes are coated with oil. Roll out the dough and fill the form.
Place cabbage on the dough and pour in eggs and milk. The pie is baked at 200 degrees until done.

Brussels sprouts are not the most frequent guest on our tables. Many housewives are afraid to mess with this vegetable, fearing its inherent bitterness. In addition, it is not entirely clear how to cook frozen Brussels sprouts. But in our stores it is more often found in this form. However, there is no need to worry. In this article we will try to dispel all your doubts.

Contents [Show]

How long to cook Brussels sprouts?

Inexperienced housewives try to keep frozen cabbage in boiling water longer. It seems that this way it will cook more accurately and will not remain raw in the middle. But in fact, there is no need to give the vegetable a “hot bath” for too long, so as not to destroy the vitamins it contains through long heat treatment. Boiling water, a little salt, 10-15 minutes - and the green heads can be thrown into a colander.

It is recommended to place fresh Brussels sprouts in already boiled water. Place the frozen cabbage in a saucepan immediately and add water so that all the heads are covered with it.
Add salt to the water and place the pan on the fire.
Wait for it to boil and let the cabbage stand on the fire for another 10-12 minutes.
Carefully pour off the boiling water and run cold water over the vegetables.
If you still have doubts, try using a slotted spoon to catch one larger head of cabbage from the boiling water. Cut it open and check if the core is ready.

Boiled Brussels sprouts can be included in the menu of almost any diet. For example, Kim Protasov’s diet, which involves consuming large quantity vegetables

Frozen Brussels sprouts in the microwave

The situation is even simpler with a microwave. By the way, this oven has such a convenient function as defrosting, but in this case you absolutely do not need it.

Place the required amount of cabbage in a bowl.
Pour in 14 cups of water.
Cook on full power for 5-6 minutes.
Open the microwave door, add salt and the necessary spices to the cabbage. Stir and cook the dish for another 5-6 minutes.
We check in the same way: take out one head of cabbage. They cut it. Make sure the cabbage is cooked evenly.
Drain the water, let the cabbage stand for 2-3 minutes and start eating.

Cooked in the microwave, or even preferably steamed, Brussels sprouts pleasantly diversify even the diet of people suffering from diseases digestive tract. A diet for pancreatitis, gastritis and ulcers allows eating this vitamin-rich cabbage, but only after heat treatment.

How to cook frozen Brussels sprouts in a frying pan?

For this simple and delicious dish you will need:

300 g frozen Brussels sprouts;
100 ml sour cream;
grated cheese to taste;
salt and spices;
If you wish, you can use 100 ml of meat broth, but in this recipe it can be easily replaced with plain water.

Place the Brussels sprouts in the pan and fry for 8 minutes, stirring the sprouts occasionally. Mix sour cream with broth or water, salt and pepper. Pour the liquid sauce over the Brussels sprouts. Remove the pan from the stove and place it in an oven preheated to 180 degrees. Wait a quarter of an hour, sprinkle the dish with grated cheese, and stir lightly. Close the oven door and cook the cabbage for another 10 minutes. A tasty, healthy and very easy dinner is ready.

How to cook frozen Brussels sprouts for a side dish?

You will need:

300-400 g Brussels sprouts;
2-3 tbsp. l. butter;
garlic;
salt, pepper, nutmeg.

Place the cabbage in a saucepan, add water, salt and put on fire. Let it boil, wait 8 minutes, drain the water. Melt the butter in a frying pan. Cut the heads of cabbage in half, place in oil, salt and add spices. Wait for the vegetable to brown a little - a nice dark golden crust should appear. Turn off the heat, finely chop the garlic and sprinkle it over the finished dish. A fragrant side dish can be served on the table.

How to cook Brussels sprouts without being bitter?

The surest way to rid cabbage of an unpleasant aftertaste is to add a little sugar (literally a third of a teaspoon) and a teaspoon of vinegar to each liter of water when cooking.
The simplest method is to overcome the slight bitterish tint with seasonings, hot garlic, and fresh ginger root, which, by the way, promotes weight loss. Or herbs and spices that have a strong pleasant smell and taste.
Finally, listen to the advice in this video.

vesdoloi.ru

Our culinary treasury has been replenished interesting ideas, how you can simply and inexpensively diversify your family menu with vitamin-rich dishes. Today we offer several original recipes How to cook frozen Brussels sprouts so that they are not bitter and become amazingly tasty.

Using a double boiler, microwave or regular frying pan, in just a few minutes you can turn this modest vegetable into a real delicacy.

Blanching – against the bitterness of Brussels sprouts

Whatever dish we plan to prepare from this vitamin-packed vegetable, first we need to rid it of the bitterness, which is why Brussels sprouts sometimes fall out of favor.

This can be done as easily as possible: the cabbage, thoroughly washed under a tight stream of water, should be placed in a colander and blanched, that is, steamed for five minutes.

So, we have small cabbage that was stored in the freezer. We defrosted it and removed the unpleasant bitterness. Now all that remains is to bring it to full culinary condition using best recipes preparations. The question of how to properly cook Brussels sprouts at home, frozen for future use, can be answered in different ways.

The miniature Brussels sprouts have such dense buds that they are not easy to cook. If handled incorrectly, the top leaves may be overcooked and the inside may remain raw. So how long and how should you cook Brussels sprouts so that they cook evenly and are tasty?

Before sending it to the permafrost, each of the heads must be cut crosswise at the location of the stumps - they will cook evenly.

How to deliciously cook frozen Brussels sprouts

We take out a portion of the buns from the refrigerator. We put them in a pan and fill it with water so that it covers all our vegetables.
We send the container to the fire. When the water is hot, add salt.
It is extremely undesirable to keep cabbage buds in boiling water for too long, so that they do not have time to lose all their vitamin reserves. Enough - 15 minutes after boiling water, and taking into account blanching - no more than 10 minutes.

Place the prepared vegetables under a cold stream and immediately onto a plate with chopped herbs or into a casserole.

The second way to easily prepare the most delicate and very healthy buns is in the microwave. Everything is so simple that we don’t even have to use the defrost function.

We take the “Brussels” out of the freezer and put it in a cooking container, fill it with a quarter glass of water.
Place the bowl in the oven, close the lid, and turn it on at full power. Cooking time - 5-6 minutes.

Having opened the door, salt the vegetables, season with spices, stir - and cook for another 5 minutes with the door closed.

To check if the cabbage is ready, take one head of cabbage out of the oven, cut it in half and take a sample. If it is cooked equally inside and outside, then you can have lunch (dinner).

Ingredients

Frozen Brussels - 400 g+-
Sour cream - 2/3 cup+-
Vegetable oil - 2-3 tbsp + -
Hard cheese of your favorite variety - 150 g+-
Black pepper - on the tip of a knife or to taste + -
Salt - 1/3 tsp. or to taste+-
Meat broth - 150 ml+-

How to make homemade frozen Brussels sprouts

To please your family with something special for the holiday, you should try one of the most popular recipes homemade Brussels sprouts, frozen for the winter.

Remove the bitterness from the heads by blanching and place the heads in a frying pan with heated oil.
Fry, remembering to stir the vegetables, for 5-8 minutes, and then pour in the broth mixed with sour cream.
Season with salt and pepper and place the container in a well-heated oven.
After 15 minutes, take it out of the fryer, cover it with a layer of grated cheese and put it back in the oven.

When the cheese has melted, take out the cabbage casserole, let it cool, and put it on the table.

To feed your hungry family a healthy dinner, you don’t have to spend money on expensive delicacies. In addition, knowing how tasty and quickly to cook Brussels sprouts, frozen for future use, you don’t have to worry about the arrival of unexpected guests - they won’t be able to take us by surprise. This vegetable is great both as a light side dish and as a main dish!..

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tvoi-povarenok.ru

There is a lot of cabbage in the world. But not every type of it is popular with people. For example, white cabbage, cauliflower or broccoli are loved by many, but Brussels sprouts - their sister - are much less popular. Although this is only in the vastness of our state. But residents of Western European countries eat it with pleasure. After all, this vegetable is not only tasty, but also healthy. In Europe, as they say, every dog knows how to cook Brussels sprouts. But here, unfortunately, not all gourmets know this. To domestic summer residents, growing Brussels sprouts seems pointless and strange.

Procession around the world

It is impossible to find such cabbage in the wild. It was bred artificially in Belgium (hence the vegetable took its name). Today, the best authors and presenters of popular science television and radio programs are awarded Crystal Brussels sprouts as a prize.

Researchers believe that the great Carl Linnaeus decided to award the plant this name. In a short amount of time, the fruit gained popularity throughout Europe and even in the United States. Cooks in these countries now know how to cook Brussels sprouts. There is an opinion that the cultivation of vegetables began in the middle of the 18th century. And already in the first fifteen years of the next century, cabbage from Brussels began to be grown in Holland, France, the USA, Great Britain, Canada and Germany. By the middle of the same century, the Brussels delicacy began to grow in Russia. But here it was grown in rather small quantities. They said that the harsh ones were to blame for this climatic conditions. Today, residents of countries such as India and China not only love this vegetable, but also know how to cook Brussels sprouts deliciously.

We buy and store

Selecting and preserving Brussels sprouts is a responsible and difficult task. To purchase high-quality vegetables, examine them: there should be no dark spots on the top leaves, and no rot on the heads and stems themselves. If the product contains yellow- This is a sign of low quality plant. The best are dense, small, strong heads of cabbage with a bright green color. You can store Brussels sprouts in the refrigerator and freezer (to do this, you need to separate each head from the stem).

So that it doesn't feel bitter

Brussels sprouts have some side effects. One of them is bitterness. It can ruin the most delicious dish. A bitter taste is also felt in the raw product, which is evidence that it is not very young. If, after tasting the fruit, a bitter aftertaste remains, you need to use some tips on how to cook Brussels sprouts.

To get rid of this undesirable phenomenon, you need to boil the fruits in a solution of one liter of water, one teaspoon of vinegar and a pinch of salt. All this takes five minutes to prepare. The cabbage will turn out incredibly tasty and half cooked. Therefore further heat treatment will be halved. You can also use another method that will help get rid of bitterness: experts recommend adding garlic and spices (marjoram, herbs de Provence, basil and others) to the finished dish.

Frozen semi-finished product

Let's look at how to cook frozen Brussels sprouts. This dish is called “Balls”. You need to take 300 grams of frozen Brussels sprouts, the same amount of any minced meat, five tablespoons of sour cream and tomato paste.

Salt and pepper the minced meat, add chopped bay leaf to it. Now, from the resulting mixture, make balls the size of a head of Brussels sprouts. Fry cabbage and meat balls in a frying pan for about ten minutes, then pour one glass of broth or plain water over them. Add sour cream and tomato paste here. Place the finished dish in a mold and place it in an oven preheated to 180 degrees for 15-20 minutes. The top of the dish should become golden brown and the gravy should thicken.

One more thing about frozen food

Many housewives often wonder how long to cook frozen Brussels sprouts? For some reason they think that the longer they do it, the better. But this is a deep misconception. This product is cooked for 10-12 minutes in salted water. After all, before the vegetables were frozen at the factory, they were first cooked a little, so further cooking does not require a lot of time.

I would also like to say a few words about how to cook Brussels sprouts frozen in microwave oven. After all, today this household appliance is in almost every kitchen, and it takes the same Active participation in creating various dishes, as well as gas stove, and an electric oven. So place the frozen fruit in a dish, add a quarter cup of water and cook for about ten minutes. To check whether the dish is cooked, you need to cut one vegetable in half and see if it has defrosted. Allow the treat to sit for two to three minutes before finally eating it.

But the best thing to do is figure out how to steam frozen Brussels sprouts. In this case, it will retain all its nutrients as much as possible.

Bake in the oven

Vegetables from Brussels can not only be boiled and fried, but also baked. If the first two processes are quite difficult, then roasting Brussels sprouts is even more difficult. Below is one way to prepare a vegetable in this form.

Ingredients:

Remove the tough outer leaves from the cabbage and wash the vegetables. Blanch them with celery and half a lemon in boiling water for one or two minutes. After this, transfer the cabbage to a colander and let it dry a little. Now in a container mix olive oil, nutmeg, rosemary, juice of half a lemon, salt, pepper and one clove of chopped garlic. Place the cabbage in a fireproof dish, after dipping each head in the prepared sauce. Bake the dish at 170 degrees for 50 minutes. From time to time, the heads of cabbage should be turned over. The finished dish is served with chopped garlic and parsley.

Now let's boil it

Every housewife knows approximately how to cook Brussels sprouts. But not all professional chefs will tell you how to do it correctly. Meanwhile, this matter is not so simple. First, follow the running stream cold water rinse the cabbage heads. Then, in the place where the vegetable stem is attached to the head of cabbage, make a cut in the shape of a cross. The procedure is carried out on each fruit intended for cooking. This way it will cook evenly and well. Secondly, the washed and cut products are placed in a large container.
They should take up a maximum of a third of the total volume of the pan. Otherwise, the cabbage will swell and float to the surface during cooking. Thirdly, so much water must be poured into the vessel so that a third of it is free. Place all this on moderate heat. You should wait until the cabbage boils. After the liquid becomes covered with bubbles, you need to reduce the heat. Cook the heads of cabbage over low heat for about five to six minutes. One minute before removing the dish from the stove, season it with a little lemon juice.

You can't spoil cabbage with cheese

Here is another recipe that tells you how to cook Brussels sprouts with cheese. For the dish you will need half a kilogram of heads of cabbage, 150 grams of cheese, salt and pepper to taste, 20 grams of butter.

Boil the Brussels sprouts in salted water for three to four minutes. Place them in a colander and let the liquid drain. Grease a frying pan or mold with oil and lay out the cabbage. Salt and pepper the dish. Grate the cheese and sprinkle it over the vegetables. Place all this in the oven and bake for 20 minutes.

www.syl.ru

By 03/30/2016 In the House, Cooking

Brussels sprouts have a low energy value(about 40 kcal/100 g), while containing a lot of fiber, useful for digestion, a huge amount of vitamin C (in 100 g approximately 80% of the daily value of an adult) and a fairly large amount of folic acid (in 100 g of product - a 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. A fairly high content of 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 stewed, baked or fried. Goes well with garlic, ginger and other seasonings.

Frozen Brussels sprouts soup

Brussels sprout soups

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:

Boil whole cabbage for 10 minutes, remove with a slotted spoon and cool.
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.
Peel the potatoes, cut into thin disks or small slices.
Place butter and cabbage, finely chopped garlic and ginger on the bottom of the saucepan. Lightly fry the cabbage.
Pour two liters of water or vegetable broth over the cabbage, bring to a boil, add salt, add potatoes and simmer for 15-20 minutes.
When serving, top with sour cream.

Brussels sprouts salad

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:

Boil the cabbage for 15 minutes (until tender), immerse it in cold water for a minute, cut each head of cabbage into four parts, and sprinkle with vinegar.
Boil the carrots, cut into cubes.
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.
Mix cabbage, carrots and green peas.
Mix vegetables with fish.
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

Brussels sprouts with sour cream

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:

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

Roasted Brussels Sprouts (frozen or fresh)

Roasted Brussels Sprouts

Ingredients required:

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

Cooking process:

Boil the cabbage for 10 minutes.
Chop the garlic and fry in half the oil until dark brown. Remove garlic from oil.
Fry the cabbage in this oil. If it is large, it is better to cut it in half first.
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

Pasta with Brussels sprouts and chicken

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:

Boil the breasts (with seasonings) in a small amount of water until half cooked.
Cool, cut the breasts, fry with pepper and salt.
Boil the pasta, rinse.
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.
Add chicken and lemon juice and simmer for another 5 minutes.
Add macaroni and cheese. Simmer for another 5 minutes and the dish is ready.
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.

Elena Pronina

diet, recipes

There is a lot of cabbage in the world. But not every type of it is popular with people. For example, cabbage, cauliflower or broccoli are loved by many, but Brussels sprouts - their sister - are much less popular. Although this is only in the vastness of our state. But residents of Western European countries eat it with pleasure. After all, this vegetable is not only tasty, but also healthy. In Europe, as they say, every dog knows how to cook Brussels sprouts. But here, unfortunately, not all gourmets know this. To domestic summer residents, growing Brussels sprouts seems pointless and strange.

Procession around the world

Researchers believe that the great Carl Linnaeus decided to award the plant this name. In a short amount of time, the fruit gained popularity throughout Europe and even in the United States. Cooks in these countries now know how to cook Brussels sprouts. There is an opinion that the cultivation of vegetables began in the middle of the 18th century. And already in the first fifteen years of the next century, cabbage from Brussels began to be grown in Holland, France, the USA, Great Britain, Canada and Germany. By the middle of the same century, the Brussels delicacy began to grow in Russia. But here it was grown in rather small quantities. They said that harsh climatic conditions were to blame for this. Today, residents of countries such as India and China not only love this vegetable, but also know how to cook Brussels sprouts deliciously.

We buy and store

Selecting and preserving Brussels sprouts is a responsible and difficult task. To purchase high-quality vegetables, examine them: there should be no dark spots on the top leaves, and no rot on the heads and stems themselves. If there is a yellow color on the product, this is a sign of low quality plant. The best are dense, small, strong heads of cabbage with a bright green color. You can store Brussels sprouts in the refrigerator and freezer (to do this, you need to separate each head from the stem).

So that it doesn't feel bitter

To get rid of this undesirable phenomenon, you need to boil the fruits in a solution of one liter of water, one teaspoon of vinegar and a pinch of salt. All this takes five minutes to prepare. The cabbage will turn out incredibly tasty and half cooked. Therefore, further heat treatment will be halved. You can also use another method that will help get rid of bitterness: experts recommend adding garlic and spices (marjoram, herbs de Provence, basil and others) to the finished dish.

Frozen semi-finished product

One more thing about frozen food

I would also like to say a few words about how to cook frozen Brussels sprouts in the microwave. After all, today this household appliance is found in almost every kitchen, and it takes the same active part in creating various dishes as a gas stove and an electric oven. So place the frozen fruit in a dish, add a quarter cup of water and cook for about ten minutes. To check whether the dish is cooked, you need to cut one vegetable in half and see if it has defrosted. Allow the treat to sit for two to three minutes before finally eating it.

But the best thing to do is figure out how to steam frozen Brussels sprouts. In this case, it will retain all its nutrients as much as possible.

Bake in the oven

Ingredients:

Now let's boil it

They should take up a maximum of a third of the total volume of the pan. Otherwise, the cabbage will swell and float to the surface during cooking. Thirdly, so much water must be poured into the vessel so that a third of it is free. Place all this on moderate heat. You should wait until the cabbage boils. After the liquid becomes covered with bubbles, you need to reduce the heat. Cook the heads of cabbage over low heat for about five to six minutes. One minute before removing the dish from the stove, season it with a little lemon juice.