Brussels sprouts are not the most frequent guest on our tables. Many housewives are afraid to get involved 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.

Inexperienced housewives try to keep frozen cabbage in boiling water for a longer time. It seems that this way it will be more prepared and will not remain raw in the middle. But in fact, it is not necessary to arrange a too long “hot bath” for a vegetable so that the vitamins contained in it are not destroyed by long heat treatment. Boiling water, a little salt, 10-15 minutes - and green heads of cabbage can be dumped into a colander.

  1. Fresh Brussels sprouts are recommended to be put in already boiled water. Send the frozen cabbage to the pan immediately and fill with water so that all the cabbages are covered with it.
  2. Add salt to the water and put the pot on the fire.
  3. Wait for the boil and let the cabbage stand on the fire for another 10-12 minutes.
  4. Carefully drain the boiling water and rinse the vegetables with cold water.
  5. If you still have doubts, try using a slotted spoon to catch one larger head of cabbage from 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, involving the consumption of large amounts of vegetables.

Frozen Brussels sprouts in the microwave

Even easier is the situation 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.

  1. Fold up required amount cabbage in a bowl.
  2. Pour in 1/4 cup of water.
  3. Cook at full power for 5-6 minutes.
  4. Open the microwave door, add salt and necessary spices to the cabbage. Stir and cook the dish for another 5-6 minutes.
  5. We check in the same way: we took out one head of cabbage. They cut it. Make sure the cabbage cooks evenly.
  6. Drain the water, let the cabbage stand for 2-3 minutes and start eating.

Cooked in the microwave, and even preferably steamed, Brussels sprouts will pleasantly diversify even the diet of people suffering from diseases of the digestive tract. , gastritis and ulcers allows the nutrition of this vitamin cabbage but only after heat treatment.


How to cook frozen Brussels sprouts in a 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 desired, you can use 100 ml meat broth, but in this recipe it is easy to replace it with plain water.

Add the Brussels sprouts to the skillet and sauté for 8 minutes, stirring the sprouts from time to time. Mix sour cream with broth or water, salt and pepper. Pour the Brussels sprouts with the thin sauce. Remove the pan from the stove and put it in the oven preheated to 180 degrees. Wait a quarter of an hour, sprinkle the dish with grated cheese, mix lightly. Close the oven door and cook the cabbage for another 10 minutes. Delicious, healthy and very light dinner 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.

Put the cabbage in a saucepan, cover with 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, put in oil, salt, add spices. Wait for the vegetable to brown a little - a pleasant dark golden crust should appear. Put out the fire, finely chop the garlic and sprinkle over it. ready meal. A fragrant side dish can be served on the table.


How to cook Brussels sprouts so that they do not taste bitter?

  1. The surest way to save cabbage from 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.
  2. The easiest way is to kill a light bitter tint with seasonings, spicy fresh garlic, which, by the way, helps to lose weight. Or herbs and spices that have a strong pleasant smell and taste.
  3. And finally, listen to the advice of this video.

Vegetables should be present in the diet of every person. Such food products proper preparation and systematic use bring great benefits to all organs and systems of our body. They contain a significant amount of vitamins (including B vitamins, which many modern people face with a deficiency), as well as minerals. In addition, vegetables are low in calories and have a lot of fiber in their composition, helping to maintain normal weight or get rid of extra pounds. One of the most useful vegetables is Brussels sprouts, recipes for cooking which in a pan and in the oven will be discussed further.

How to cook Brussels sprouts in a pan?

To prepare such a simple and very healthy dish, you need to prepare three hundred to four hundred grams of Brussels sprouts (fresh or frozen), three to four cloves of garlic, some vegetable or butter for frying. You will also need salt and ground black pepper depending on your taste preference.

Prepare the cabbage: wash it, dry it and remove brown or yellow leaves. Cut large vegetables in half. Dip the cabbage in boiling water and boil over medium-high heat until tender, very soft. This will take you about seven minutes. Throw the cabbage in a colander and leave for a while.

Peel the garlic and chop it finely. Heat a frying pan with vegetable or butter. Fry a little cabbage and remove from heat. Sprinkle with garlic, salt and pepper. Leave covered for a minute or two, then serve.

How to fry Brussels sprouts in a pan with bacon?

To prepare such a dish, you need to stock up on four hundred grams of cabbage (fresh or frozen), one hundred and fifty grams of smoked bacon, one large clove of garlic and fifty grams of hard cheese. Also use lemon, some salt and ground black pepper.

Cabbage for cooking must be prepared. To do this, wash, remove the yellowed leaves and cut off the small stalk. Cut the large ones in half and leave the small ones whole.

Boil water in a saucepan, add a teaspoon of freshly squeezed lemon juice to it and add a little salt. Dip cabbage in boiling water and boil for ten minutes after boiling. If you stocked up on a frozen vegetable, you do not need to defrost it first. Also dip it in boiling water and boil the same ten minutes after boiling.

Drain the cooked cabbage into a colander.

Chop the bacon into cubes or strips. Peel the garlic and chop finely. Grate the cheese.

Heat a dry frying pan, add the bacon and fry over medium-high heat until nicely golden. Add finely chopped garlic to it and continue to fry for another couple of minutes with constant stirring. Next, put the Brussels sprouts in the pan and fry for two to three minutes, not forgetting to stir. Pepper the finished dish, put on a dish and sprinkle with grated cheese.

Simple baked brussel sprouts

To prepare a simple and very tasty dish, you need to prepare a kilogram of Brussels sprouts, three tablespoons of olive oil, salt and black ground pepper depending on your taste preferences.

Remove the yellow leaves from the cabbage and cut off the hard ends. Pour into a suitable sized bowl, cover with oil, salt and pepper. Mix well.

Preheat the oven to two hundred degrees. Pour the cabbage onto a baking sheet and cook it for thirty-five to forty minutes. During this time, the dish will become crispy on the outside and tender on the inside. Stir occasionally as the cabbage cooks to brown evenly.

Brussels sprouts baked in sour cream

To prepare such a tasty and very healthy dish, you need to prepare four hundred to five hundred grams of fresh or frozen Brussels sprouts, a couple of medium-sized onions, fifty milliliters of vegetable oil, two hundred grams of sour cream, one hundred grams of cheese, two to four tablespoons of cream or milk. So that you get the most delicious cabbage, make preparations using spices (“dry Italian herbs”), some salt and ground black pepper, depending on your taste preferences. Optionally, you can also add a meat component: two hundred grams of sausage, boiled breast, ham or bacon.

Dip the cabbage in boiling salted water and boil over medium heat for five minutes. Throw it in a colander.
Peel the onion and chop finely. Heat a frying pan with vegetable oil and fry the onion until nicely golden. Cut the meat into random small pieces.

Get a bowl of the right size. Put prepared cabbage, onions, slices of meat into it. Salt, pepper, add dry herbs and sour cream. Gently and thoroughly mix the prepared ingredients.

Put them in a baking dish. Grate the cheese on a coarse grater and sprinkle it on top of the casserole. Send it to the oven, preheated to two hundred degrees, and cook for twenty-five to thirty minutes.

Brussels beautiful sprouts, the preparation of which we examined, are delicious and very healthy vegetable to include in your daily diet. It will appeal to both children and adults, and perfectly diversifies the usual menu. About whether and how exactly Brussels sprouts are harvested for the winter, I will tell you next time.

Brussels sprouts can be called a versatile food with high nutritional value, which is good in any form: boiled, stewed, fried. There are many ways to cook Brussels sprouts, however, for some reason, this green vegetable is often undeservedly forgotten to add to your daily diet. Meanwhile, Brussels sprouts are very useful and able to maintain their qualities both fresh and frozen.

How to cook Brussels sprouts the right way

Boiled cabbage:

• Before cooking Brussels sprouts, remove any yellow leaves from the cabbage and soak it in cold water for 10 minutes to get rid of insects or grit in the leaves. After that, rinse the cabbage thoroughly in cold water. Carefully cut the stems, but so that the leaves do not fall off.

• In order for Brussels sprouts to reach readiness, it is enough to boil them for 8-10 minutes in boiling water or steam them for 5 minutes. Boiled Brussels sprouts should be served hot.

Fried cabbage:

• Remove yellow leaves, wash cabbage, dry and cut in half. Add some olive oil, salt and lemon juice, mix all the ingredients in a bowl. Transfer the Brussels sprouts to a baking dish or skillet and roast for 45 minutes in a preheated oven, stirring occasionally to brown evenly.

• Brussels sprouts can also be roasted on the stovetop. To do this, prepare it in the same way as described above, transfer to a pan, cover with a lid and cook over low heat for 7 minutes. Then remove the lid and cook for another 5 minutes to completely evaporate all the liquid. Don't forget to stir the Brussels sprouts occasionally while cooking.


If Brussels sprouts are bitter

• In order to rid Brussels sprouts of bitterness, you should add seasonings during its preparation. Boil the heads of cabbage cut in half for 10 minutes. Heat the oil in a frying pan and sauté the cabbage along with a few minced garlic cloves until nicely golden.

• You can also reduce the bitterness of Brussels sprouts by adding a teaspoon of vinegar, a pinch of salt and a little sugar.

How to cook Brussels sprouts in the oven

Ingredients:

• 0.5 kg fresh Brussels sprouts

• 3 eggs 0.5 cup milk

• butter


Cooking:

It's simple and quick recipe how to cook brussels sprouts. To do this, rinse the cabbage thoroughly, drop it into boiling, lightly salted water and cook for 10 minutes.


Heat up the pan and sauté the cabbage for butter. If the Brussels sprouts are too large, cut them in half.


When the cabbage acquires a delicate golden crust, then eggs mixed with milk and a pinch of soda can be added to it. Pour the milk-egg mixture over the cabbage, smooth it out and place in the preheated oven.





The cabbage will be ready in 10-15 minutes.


It's delicious, tender and very healthy dish should be served warm.




Chicken breast with Brussels sprouts

Ingredients:

• 300 g chicken fillet

• 0.5 kg Brussels sprouts

• 4 tomatoes

• 1/3 cup peeled walnuts

• 3 tablespoons of walnut oil

• 3 bulbs

• 2 tablespoons sunflower oil

• 2 tablespoons of vinegar

Cooking:

Wash the cabbage, peel, divide into leaves and boil in boiling water for 2 minutes. Throw the cabbage in a colander and rinse in cold water, dry.


Rinse and dry chicken breasts, salt, pepper and fry them on both sides in hot oil until tender.

Cut the onion into small rings, salt. Pepper, sprinkle with vinegar, add Brussels sprout leaves, walnut oil.

Cut the tomatoes into quarters and arrange on a platter with Brussels sprouts. Coarsely chop the nuts, sprinkle on top. Lay out the chicken breasts, garnish with herbs.

This is a simple, but at the same time delicious recipe for preparing Brussels sprouts for the festive table.

How to cook Brussels sprouts with pumpkin

Ingredients:

• 0.5 kg Brussels sprouts

• 0.5 kg pumpkin

• 1 glass of cranberries

• 1 apple

• 1 onion

• 2 tablespoons olive oil

• 1 tablespoon soy sauce

• 0.5 teaspoon curry

• 1 tablespoon brown sugar

• salt, pepper to taste

Cooking:

Clean the pumpkin, remove the seeds and cut into large cubes. Cut the washed Brussels sprouts in half, cut the apples into cubes, and the onion into half rings.


Transfer all products to a baking sheet, add cranberries, which, depending on the season, can be replaced with rose hips or black currants. Mix all ingredients thoroughly.

In a separate bowl, mix the sauce, curry and oil. Whisk everything thoroughly and pour the chopped vegetables with the resulting mixture. Sprinkle brown sugar on top to add flavor to the dish. pleasant taste and aroma. Add salt and pepper to taste.

Put the baking sheet with the food in the oven preheated to 200 degrees and bake them for 20 minutes. Remove the baking sheet, gently toss the vegetables, and return it to the oven. Bake for another 20-25 minutes until all vegetables are browned and soft.

If you don't know how to cook brussels sprouts, remember two rules: they should boil a little in boiling water, after which you can cook them any way you like, showing your own imagination!

There are a lot of cabbages in the world. But not every type of it is popular with people. For example, cabbage, cauliflower or broccoli are loved by many, but the Brussels sprout - their sister - is much less popular. Although this is only in the vastness of our state. But the inhabitants 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, this is not yet known to all gourmets. To domestic summer residents, the cultivation of Brussels food seems to be a senseless and strange thing.

Procession through 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 with such a name. In a short amount of time, the fruit has gained popularity throughout Europe and even in the United States. The culinary experts of these countries have learned how to cook Brussels sprouts. There is an opinion that vegetable cultivation began in the middle of the 18th century. And already in the first fifteen years of the next century, they began to grow cabbage from Brussels 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. Harsh climatic conditions were said to be to blame. 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, consider them: spots of dark shades should not be observed on the upper leaves, and rot on the heads and stems themselves. If a yellow color is present on the product, this is a sign of the low quality of the plant. The best are dense, small, strong heads of bright green color. Brussels sprouts can be stored in the refrigerator freezer(for this it is necessary to separate each head of cabbage from the stem).

To not be bitter

Brussels sprouts have some side effects. One of them is bitterness. She can ruin the most appetizing 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 an 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. 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, Provencal herbs, basil and others).

Frozen semi-finished product

Consider 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 composition, download balls the size of a head of Brussels sprouts. Fry cabbage and meat balls in a pan for about ten minutes, then pour them with one glass of broth or ordinary water. Add sour cream to this and tomato paste. Put the finished dish in a mold and put it in an oven preheated to 180 degrees for 15-20 minutes. On top, the food should become ruddy, and the gravy should thicken.

More about frozen food

Many housewives often wonder how much to cook frozen Brussels sprouts? For some reason, they think that the longer they do it, the better. But this is deeply misleading. Such a product is cooked for 10-12 minutes in salted water. After all, before the vegetables were frozen at the factory, they were pre-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 frozen Brussels sprouts in microwave oven. Indeed, today this household appliance is in almost every kitchen, and it takes the same active part in the creation various dishes, like gas stove, and electric oven. Therefore, place the frozen fruit in a dish, add a quarter cup of water and cook for about ten minutes. To check if the dish is cooked, you need to cut one vegetable in half and see if it has defrosted. Allow the treat to stand for two to three minutes before finally consuming it.

But it's best to 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

A vegetable from Brussels can not only be boiled and fried, but also baked. If the first two processes are a rather difficult process, then baking Brussels sprouts is even more difficult. Below is one of the ways to prepare a vegetable in this form.

Ingredients:



We remove the tough extreme leaves from the cabbage and wash the vegetables. For one or two minutes in boiling water, blanch them with celery and half a lemon. After that, we transfer the cabbage to a colander and let it dry a little. Now mix in a bowl olive oil, nutmeg, rosemary, juice of half a lemon, salt, pepper and one clove of minced garlic. We put the cabbage in a refractory dish, after dipping each head in the prepared sauce. We bake the dish at 170 degrees for 50 minutes. From time to time, sprouts should be turned over. Served ready-made dish with chopped garlic and parsley.

Now let's boil

How to cook Brussels sprouts, approximately every housewife knows. But not all professional chefs will tell you how to do it right. Meanwhile, the matter is not so simple. First, rinse the heads of cabbage under running cold water. Then, in the place where the vegetable stem is attached to the head of cabbage, make an incision in the shape of a cross. The procedure is carried out on each fruit intended for cooking. This way it cooks evenly and well. Secondly, the washed and cut products are put in a large container.

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

Raw cabbage will not spoil

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

Boil Brussels sprouts in salted water for 3-4 minutes. We discard them in a colander and let the liquid drain. Grease a frying pan or mold with oil and spread the cabbage. Salt and pepper the dish. Grate cheese and sprinkle over vegetables. All this is sent to the oven and baked for 20 minutes.

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

How to cook Brussels sprouts

A lot of vegetable dishes from cabbage heads the size of a nut were invented by people. Every nation has recipes worthy of the attention of housewives. Still, cabbage grows everywhere, because it is resistant to low temperatures and is not afraid of spring frosts. She is not afraid of hot summer either: being a culture of a long day, she is friends with the sun, responds well to heat - just water it! This vegetable has a remarkable property - in any condition of the soil, the accumulation of nitrates in heads of cabbage is minimal. This allows you to eat cabbage boiled and raw, safely freeze it for future use.

Cooking delicious Brussels sprouts is easy. Her light green heads, a reduced copy of a white-headed relative, are tender. They go well with other vegetables, perfectly emphasize the taste of meat, perfectly complement egg dishes. It does not need to be subjected to prolonged heat treatment, stewed, fried or boiled this vegetable crop very quickly. Being a moisture-loving plant, this cabbage variety accumulates liquid in its heads, remains juicy even during long-term storage.

How to cook Brussels sprouts in the oven

Vegetables in the finished dish can play the main melody or serve as a flavor background, emphasizing and complementing meat, fish, egg dishes. Brussels sprouts in the oven do a great job of both roles. Small heads, generously filled with cheese or cream sauce, form vegetable casserole, which will please people who follow the figure with its low calorie content. As part of a vegetable mixture baked with meat or minced meat, balls of Brussels sprouts are not only very tasty, but also beautiful.

Brussels sprouts - recipes for cooking in a pan

For housewives who are busy and do not like long and complex cooking food this vegetable is a miracle how good. Brussels sprouts cook very quickly in a pan. It looks great in scrambled eggs, omelettes, 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.

How to cook Brussels sprouts in a slow cooker

household kitchen appliances greatly simplifies the life of modern people. Cooking Brussels sprouts in a slow cooker will take a few minutes, while saving beneficial features product, preserving, as far as possible, its complex biochemical composition. A multicooker equipped with steamer functions is especially good for this. With its help, you can steam cabbage heads, stew, bake - cook everything that your imagination tells you.

How to cook frozen Brussels sprouts

I am glad to be able to keep Brussels sprouts in the freezer - enjoy diet meals from vitamin vegetables all year round, regardless of the season. At home, you can harvest cabbages separately or as part of a vegetable mixture. Do not puzzle over the question of what to cook with frozen Brussels sprouts. It is appropriate wherever you would like to use fresh cabbage heads.

Brussels sprouts

Since this cabbage variety is actively grown in the Mediterranean countries, you should look for tips on its preparation there. Many gourmet recipes with Brussels sprouts are invented in Italy, Spain, Greece. As a side dish, it is actively used by the French and Germans. Cook vegetable dishes of different nations for your children, explore with them national cuisines. Let vegetable dish will be for them not just “some kind of cabbage”, but outlandish overseas food from a distant mysterious country.

Brussels sprout salad

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

A simple salad with Brussels sprouts and apples is quite consistent with the traditions of Russian cuisine. Cabbage balls are cut into strips, green apples are cut into thin sticks. The number of cabbage and apples can be changed according to your desire. Salad is a godsend for those who seek to normalize their weight. You can even eat it for dinner if you replace sour cream with homemade yogurt. This dish is not only low in calories, but has the perfect balance of proteins, fats and carbohydrates (BJU).

Ingredients:

  • Brussels sprouts - 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:

  1. Rinse brussel sprouts before cooking. Peel apples. Rinse greens thoroughly under running water and pat dry.
  2. Cut cabbage and apples into thin strips, mix. Add finely chopped greens.
  3. Don't forget to salt and pepper the salad.
  4. Top with sour cream or unsweetened homemade yogurt.


Brussels sprout soup

  • Cuisine: European.
  • Difficulty of preparation: 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 compatriots. Creamy puree soup Brussels sprouts cook very quickly. It is served with an egg and white crackers, decorated with a sprig of greens. Offer such a soup to a child who is reluctant to eat vegetables, and you will be pleasantly surprised by his appetite.

Ingredients:

  • Brussels sprouts - 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:

  1. Cut the onion into half rings and fry in butter in a saucepan with a thick bottom or a multicooker bowl.
  2. Pour fried onions with a liter of boiling water. Dip vegetables cut into pieces in boiling water. Boil until potatoes are cooked. Add cream.
  3. Puree the mixture in a blender bowl, bring the puree to a boil. Salt and add spices. Serve soup with crackers and half a boiled egg.


Brussels sprouts for the winter

  • Cooking time: 25-30 minutes.
  • Servings: 3-4 people.
  • Calorie content of the dish: 44 kcal (per 100 g).
  • Purpose: first course, children's and diet food.
  • Cuisine: European.
  • Difficulty of preparation: easy.

If you grow miniature sprouts yourself, be sure to freeze them. it The best way fill the meager winter diet with vitamins and minerals. But if the harvest is great, and you want something new, try pickling cabbage heads. The easiest recipe for Brussels sprouts for the winter will be described below. Cabbage, some stalked celery, bell pepper and thoughtful marinade - these are the ingredients gourmet snack.

Ingredients:

  • red bell pepper - 1 pc.;
  • petiole celery - 2-3 stalks;
  • coarse salt - 1 tsp;
  • sugar - 2 tsp;
  • vinegar (9%) - 3 tsp;
  • black pepper, allspice, cloves stars - 5-7 pcs.;
  • bay leaf, garlic - optional.

Cooking method:

  1. Dip the cabbage in boiling water and keep on low heat for 5 minutes. At the last minute, add the bell pepper, cut into strips. Drain the decoction.
  2. Arrange hot heads of cabbage in sterile jars and pour boiling marinade over them.
  3. 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.
  4. Pour the boiling mixture over the vegetables, seal the jar tightly. Store the snack in the cellar or refrigerator.


Brussels sprouts baked in the oven

  • Servings: 5-6 people.
  • Cuisine: European.
  • Difficulty of preparation: easy.

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

Ingredients:

  • Brussels sprouts 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:

  1. Boil the washed cabbage balls in salted water for five minutes.
  2. Lubricate a heat-resistant container with high sides with oil, spread the cabbage in one layer (whole heads or halves).
  3. Cut the bacon into cubes. It is good if the product contains no less meat than fat. You need to add it to the cabbage heads, distributing evenly over the entire area of ​​\u200b\u200bthe form.
  4. Start filling. Mix eggs, sour cream, two-thirds of grated cheese. Add some salt, spices to taste.
  5. Gently pour mixture over cabbage and bacon. Sprinkle the remaining cheese (about 40 grams) on top and almond petals.
  6. It remains only to bake the dish in a preheated oven until golden brown (this will take about 20 minutes).


Brussels sprouts with chicken

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

If you add to the previous recipe chicken fillet- you get a balanced lunch dish, 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:

  • Brussels sprouts - 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:

  1. Dip the fillet in boiling water and boil for 20-25 minutes. Take out and leave to cool.
  2. Pour the prepared cabbage with boiling water, cook for 10-15 minutes. Pat dry on paper towel and cool slightly.
  3. We need to make the sauce. Pour the flour with a small amount of milk, stir until smooth, gradually pouring all 300 ml. Put the oil in the mixture, start cooking, stirring constantly. Don't forget to add salt and pepper. Cooking time - no more than three minutes.
  4. 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.
  5. At the bottom of the mold, place a mixture of cabbage balls and chicken meat, fill with sauce, sprinkle with cheese. It is necessary to bake the dish in the oven until a beautiful crust forms.


Brussels sprouts in Korean - recipe

  • Preparation time: 20-30 minutes (excluding marinating time).
  • Servings Per Container: 6-8.
  • Calorie content of the dish: 58 kcal (per 100 g).
  • Purpose: salad, vegetable cold appetizer.
  • Cuisine: Eastern.
  • Difficulty of preparation: easy.

Korean-style vegetables are incredibly popular, especially when winter comes. Cooking websites are full of recipes with photos of colorful salads with Korean spices. In supermarkets and markets, special trading places are allocated for such snacks. Brussels sprouts in Korean, made at home, are good. It is so tasty and beautiful that it should have moved carrots and beets long ago - the leaders in popularity among Korean salads. Having prepared it once, you will become ardent fans of spicy miniature cabbage forever.

Ingredients:

  • Brussels sprouts - 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;
  • a mixture of ground peppers - 0.5 tsp.

Cooking method:

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


Brussels sprouts in batter - recipe

  • Cooking time: 30 minutes.
  • Servings: for two or three people.
  • Calorie content of the dish: 56 kcal (per 100 g).
  • Purpose: for breakfast, second course.
  • Cuisine: European.
  • Difficulty of preparation: easy.

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

Ingredients:

  • Brussels sprouts - 400 g;
  • egg - 3 pcs.;
  • starch - 2 tbsp. l.;
  • sour cream - 1 tsp;
  • vegetable oil - 50 ml;
  • salt pepper.

Cooking method:

  1. Boil cabbage heads. Fresh boiled for up to 10 minutes, frozen - 15-20. Let them cool, dry them on a paper towel.
  2. Beat egg whites and sour cream with a mixer.
  3. Separately mix the yolks and starch, add salt, add pepper. Combine the two parts of the mixture, gently stir them with a spoon.
  4. Dip each head in batter, fry in a pan on all sides until golden brown.


Quick Pickled Brussels Sprouts

  • Cooking time: 15 minutes.
  • Servings Per Container: Two half liter jars.
  • Calorie content of the dish: 68 kcal (per 100 g).
  • Purpose: preparation for the winter.
  • Cuisine: European.
  • Difficulty of preparation: easy.

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

Ingredients:

  • Brussels sprouts - 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:

  1. Boil cabbage in water for 5 minutes (frozen - 10). Add the sliced ​​carrots, bring to a boil and drain the vegetables in a colander.
  2. Bring all the components of the marinade to a boil, control the dissolution of salt and sugar.
  3. Put hot vegetables in jars, pour boiling marinade, cool and refrigerate. You can roll up and hide for the winter.


Brussels sprouts with mushrooms - recipe

  • Servings: for three people.
  • Calorie content of the dish: 72 kcal (per 100 g).
  • Purpose: second course for dinner.
  • Cuisine: European.
  • Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

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


Omelette with Brussels sprouts

  • Cooking time: 25 minutes.
  • Servings: for two persons.
  • Calorie content of the dish: 83 kcal (per 100 g).
  • Purpose: for breakfast, for dinner.
  • Cuisine: European.
  • Difficulty of preparation: easy.

If you really need quick breakfast- pay attention to this recipe. It is basic, includes a minimum of products. If you wish, you can supplement and improve it by adding bell pepper, tomato, mushrooms, asparagus beans- whatever you like. Such an omelette with Brussels sprouts can be fried in a pan under a lid or baked in the oven.

Ingredients:

  • Brussels sprouts - 220-250 g;
  • egg - 2 pcs.;
  • milk - 50 ml;
  • olive oil - 1 tbsp. l.;
  • salt, pepper, herbs.

Cooking method:

  1. Quickly fry Brussels ball quarters in butter, pour over a lightly beaten mixture of milk and eggs.
  2. Cover the pan with a lid, 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, choose those that ripen earlier from the whole variety of varieties. The plant vegetates for a long time, the crop can be harvested in stages. Remove and freeze the lower sprouts that have reached a diameter of 3-4 cm, and let the upper ones continue to grow. Before freezing Brussels sprouts for the winter, boil them in salted water for 5-7 minutes. Remove excess moisture. Freeze the heads on pallets at a temperature not higher than minus 20 degrees, then put them in bags for storage.

Video: Brussels Sprouts with Bacon