Brussels sprouts are a relatively young vegetable bred by vegetable growers in Belgium from common kale. Nutritionists recommend it as an indispensable product. Therefore, Brussels sprouts are called one of the essential foods in the diet. And it is especially recommended for those who suffer from hypertension, cardiovascular diseases, low immunity, patients with oncology. The high content of antioxidants provides the human body with the effect of rejuvenation, respectively, inhibits the formation of carcinogenic tumors.

Culinary Application

Only small kachanchiki are used for food, which are served by cooking and also frozen.

In cooking, Brussels sprouts are very common and irreplaceable. It provides dishes with a specific delicate sweetish nutty taste that is not observed in other cabbages. But there are also varieties of this cabbage that will thaw in dishes and have a slight bitterness.

This cabbage is versatile in use. It can be used raw as a garnish or as a ready-to-eat salad, which looks very elegant due to the green or purple color of its leaves. It perfectly tolerates cooking, parka, frying, stewing and marinating, goes well with all types of meat, filling its taste with piquancy.

Soups, pickles, borscht, cabbage soup, omelets take on greatness when filled with this cabbage. And all the sauces, various casseroles and vegetable stews, as well as side dishes will impress your taste when adding these kachanchiks.

Proven Recipes

meat in cabbage

• Brussels sprouts 0.5 kg
• Minced meat 200 g
• Onion 1 pc.

1. We take meat for an amateur (chicken, beef, pork) and finely chop or we can take ready-made minced meat.
2. Finely chop one onion and mix with meat, adding pepper and salt (spices) to taste.
3. Then take a baking sheet and grease with vegetable oil.
4. Let's get to the cabbage. We cut it in half. And in the halves we take out the middle to make a recess.
5. We put the meat mixture into these recesses.
6. Thus, we fill the cabbage and put it in a baking dish.
7. We send the baking sheet to the oven for 15-20 minutes and bake at a temperature of 120 degrees.

Cabbage baked in cream

• Brussels sprouts 0.5 kg
• Butter 2 tbsp. l.
• Cream 1/4 cup
• Hard cheese 100 g.
• Breadcrumbs 1 st. l.

1. Pour 2 tbsp into a baking sheet. tablespoons of butter and pour evenly with half a kilogram of prepared cabbage, while seasoning with salt and pepper (spices).
2. We send this cabbage in the oven at 215º for 20 minutes.
3. Prepare the sauce separately. To do this, take a quarter cup of cream and chopped hard cheese and a spoonful of breadcrumbs. Mix and fill in a baking sheet with cabbage.
4. Put in the oven and hold for up to 8 minutes.
5. Then we take it out of the oven from the top, sprinkle with breadcrumbs or breadcrumbs and put in the oven for 5 minutes according to the grill function until a golden crust forms.

Cabbage in tartlets

• Brussels sprouts 100 g
• Lemon 1 pc.
• Tartlets 8 pcs.
• Garlic 2 cloves
• Cheese 50 g

1. Cut the cabbage into halves and pour into a frying pan heated with olive oil.
2. Cook for 2 minutes until cabbage softens.
3. Sprinkle finely chopped garlic on top and fry for another 2 minutes.
4. We turn off the fire. But we do not remove it, but pour 2 tbsp. tablespoons of lemon juice and leave to cool.
5. At this time, we take tartlets, and grease their bottom with butter.
6. Then we lay out the fried cabbage in tartlets and sprinkle with cumin on top.
7. Put a slice of hard cheese on each seasoned tartlet.
8. Thus, put the prepared tartlets on a baking sheet and put in the oven at a temperature of 200 degrees for up to 10 minutes (the cheese should melt).
9. Serve on a large platter.

Multicooker Recipes

cabbage with potatoes

• Brussels sprouts 100 g
• Onion 1 pc.
• Carrot 1 pc.
• Potatoes 4-5 pcs.
• Vegetable oil 2-3 tbsp. l.

1. Take a medium onion and cut into half rings.
2. Then one carrot, cut into strips.
3. We fry these ingredients in the "Baking" mode in butter or vegetable oil.
4. After that, add potatoes to this mass (if desired, it can be replaced with rice) and Brussels sprouts, add boiled water, spices and salt.
5. We set the "Extinguishing" mode and hold for 40 minutes.
6. Serve the dish, after decorating with herbs with any sauce.

cabbage with meat(chicken fillet, beef, pork).

• Brussels sprouts 250 g
• Onion 1 pc.
• Meat 250 g
• Vegetable oil 1 st. l.
• Tomato paste 1 tbsp. l.

1. Pour the vegetable oil into the slow cooker and add the onion cut into half rings.
2. Close and bake for 10 minutes.
3. Then add the prepared cabbage and fry everything for another 15 minutes.
4. After that, add finely chopped, pre-boiled spice meat, tomato paste and a little water.
5. Mix everything, close and hold until ready.

On a note

1. To give a bright green appearance to cabbage, it must be placed in ice water for several minutes.
2. Be sure to wash fresh kachanchiki before cooking, having previously cleared of pale and rumpled leaves, or better, remove 2-3 upper leaves and the rest of the petiole ..
3. Defrost Brussels sprouts at room temperature for about an hour, or blanch in boiling water just before cooking. But do not use a microwave oven to defrost it.
4. To eliminate bitterness in cabbage, it should be boiled in water with the addition of lemon juice or baking soda.
5. When it is cooked, there is a slight increase in the size of the kachanchikov.
6. Cook it for only a couple of minutes - so you save all its useful substances.
7. All recipes indicate the amount of unpeeled Brussels sprouts.
8. Approximately 20% of the mass of fresh Brussels sprouts is always discarded as waste.
9. Always cut brussel sprouts in half with a sharp knife, or if the sprout is relatively large, then into four parts exactly in the middle of the stalk.
10. When freezing your own, be sure to blanch it quickly in lightly salted water to ensure it looks nice and enhances the taste.
11. Cooking frozen Brussels sprouts in a slow cooker - the best mode is the "Stew" mode.

Even the most ordinary dish is made more refined and festive. All kinds of casseroles, salads, side dishes and much more are prepared from it.

In this article, we bring to your attention a selection of ten very different, mouth-watering and unusual recipes. Cook with pleasure, please yourself, your family and friends.

Omelette with Brussels sprouts

For an omelette for 2 servings, take:

• chicken eggs - 4 pcs.;
• milk - 100 ml;
• boiled chicken breast fillet;
• Brussels sprouts - 6 heads;
• champignons - 6 pcs.;
• olive oil;
• salt and spices - to taste.

Delicious brussel sprout omelette.

1. Whisk eggs with a fork along with milk, salt and spices.
2. Divide cabbage heads into quarters, and champignons into thin plates.
3. Cut the chicken breast fillet into medium slices.
4. Heat the oil in a frying pan and pour in the egg mixture, and put the prepared stuffing on top.
5. Cover and cook over low heat for about 7 minutes.

Brussels sprout soup

For soup for 2 servings, take:

• chicken broth - 500 ml;
• Brussels sprouts - 15 heads;
• bacon - 100 g;
• cream 33% - 100 ml;
• onions - 1 pc.;
• butter - 1 tbsp;
• olive oil - 1 tbsp;
• mustard - 1 tsp;
• curry - ½ tsp;
• salt and pepper - to taste.

Cooking the most delicate Brussels sprout soup.

1. Heat the olive oil in a frying pan and fry the chopped Brussels sprouts, garlic and onion.
2. Pour the broth over the fried vegetables, simmer everything until the cabbage softens, about 8-10 minutes.
3. Add mustard, butter, salt, curry, pepper to the broth and simmer, covered, for another 3-4 minutes.
4. Cut the bacon into small pieces and fry in a well-heated pan.
5. Pour cream into vegetables with broth and beat with a blender until a puree mixture is formed.
6. Serve soup with fried bacon.

Pasta with Brussels sprouts

For pasta for 2 servings, take:

• Brussels sprouts - 300 g;
• pine nuts - 2 tablespoons;
• durum wheat pasta - 200 g;
• Provence oil - 2 tablespoons;
• parmesan - for sprinkling;
• salt and pepper - to taste.

Cooking savory pasta with Brussels sprouts.

1. Cook pasta in boiling water until al dente.
2. Lightly toast the pine nuts in a pan with olive oil.
3. Add finely chopped Brussels sprouts to the nuts and cook until completely softened, sprinkle with salt and pepper.
4. Pour the cooked pasta over the cabbage and stir.
5. Serve generously sprinkled with grated parmesan.

Roasted Brussels sprouts

For 2 servings of roasted Brussels sprouts, take:

• Brussels sprouts - 400 g;
• Provence oil - 3 tablespoons;
• salt and pepper - to taste.

Cooking an unusual side dish of Brussels sprouts.

1. Cut Brussels sprouts into halves.
2. Heat the olive oil in a frying pan.
3. Fry the cabbage until golden brown, then season with salt.

Brussels sprouts baked with cheese

For Brussels sprouts with cheese for 2 servings, take:

• Brussels sprouts - 20 heads;
• garlic - 2 cloves;
• olive oil - 1 tbsp;
• hard cheese - 150 g;
• salt and pepper - to taste.

1. Remove the core of each cabbage with a teaspoon, finely chop, and then fry in a pan with oil and minced garlic.
2. Fill the empty halves with the resulting filling, sprinkle with cheese and bake in the oven for 10-15 minutes at 180 degrees.

Brussels sprouts in batter

For brussel sprouts in batter for 2 servings, take:

• Brussels sprouts - 30 heads;
• chicken egg - 1 pc.;
• flour - ½ cup;
• dry yeast - ½ tsp;
• water - ½ cup;
• Provence oil - 4 tablespoons;
• salt - to taste.

Cooking the original appetizer of Brussels sprouts.

1. Cut Brussels sprouts in half and boil in water with a pinch of salt until half cooked. Then take it out and let the water drain.
2. Whisk the egg together with flour, salt and water.
3. Dissolve yeast in warm water and pour into egg mixture.
4. Cover the boiled halves of cabbages with batter and fry in a very hot frying pan with oil until golden brown.

Brussels sprouts with sour cream

For Brussels sprouts with sour cream for 2 servings, take:

• Brussels sprouts - 400 g;
• sour cream 20% - 200 g;
• hard cheese - 100 g;
• ground nutmeg - on the tip of a knife;
• salt and any spices - to taste.

Cooking a tender dish of Brussels sprouts with sour cream.

1. Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
2. Grate the cheese on a medium grater.
3. Put the boiled cabbage into a heat-resistant form, sprinkle it with salt, pepper, nutmeg, pour sour cream and generously sprinkle with cheese crumbs.
4. Bake in the oven at 180 degrees for 15-20 minutes.

Rice with Brussels sprouts

For Rice with Brussels Sprouts for 4 servings, take:

• steamed rice - 1 cup;
• Brussels sprouts - 200 g;
• carrots - 1 pc.;
• - 1 PC.;
• canned corn - 300 g;
• Provence oil - 3 tablespoons;
• garlic - 4 cloves;
• ground black pepper;
• rosemary;
• salt.

Cooking a bright vegetable pilaf with Brussels sprouts.

1. Rinse rice thoroughly until clear water and boil in salted water.
2. Boil Brussels sprouts in water with a pinch of salt until half cooked, transfer to a colander to drain the water and cut into halves.
3. Peel bell peppers with carrots, cut into medium slices and fry together with garlic cloves in Provence oil.
4. Stir in corn and Brussels sprouts over cooked vegetables. Simmer covered for about 10 minutes.
5. Combine the prepared vegetables with rice, mix and cover for another 10 minutes.

Brussels sprouts with tomatoes and cheese

For Brussels sprouts with tomatoes and cheese for 4 servings, take:

• Brussels sprouts - 600 g;
• tomatoes - 2 pcs.;
• breadcrumbs - 2 tablespoons;
• grated hard cheese - 4 tablespoons;
• butter - 40 g;
• greens;
• salt and pepper - to taste.

Cooking a fragrant dish with Brussels sprouts and tomatoes.

1. Cut the tomatoes into thin slices.
2. Grease an ovenproof dish with butter and sprinkle with breadcrumbs.
3. Arrange the Brussels sprouts on top of the sprouts and top with the tomatoes.
4. Sprinkle with salt, pepper and top with grated cheese and herbs.
5. Bake in the oven at 180 degrees for about 10-15 minutes.

Brussels sprouts with bacon

For Brussels sprouts with bacon for 2 servings, use:

• Brussels sprouts - 400 g;
• bacon - 100 g;
• Provence oil - 2 tablespoons;
• lemon coke - 1 tbsp;
• salt - to taste.

Cooking a fragrant dish with Brussels sprouts and bacon.

1. Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
2. Fry the bacon in a frying pan with olive oil until golden brown.
3. Pour cabbage over bacon and fry everything together for another 3-4 minutes.
4. Sprinkle with salt and drizzle with lemon juice before serving.

Video recipe: how to cook Brussels sprouts

Cabbage is a well-known and widely consumed vegetable that is very beneficial for health. Many families use different types of cabbage - white and red cabbage, Brussels sprouts and. Therefore, mothers are interested in the opportunity to include healthy and beloved Brussels sprouts in the diet of baby food. And if so, when and how to introduce it?

Externally, Brussels sprouts are significantly different from their counterparts.

Brussels sprouts are a type of kale. This frost-resistant plant was bred by the Belgians in the Middle Ages. And the name "Brussels" was given to it by the Swedish naturalist Carl Linnaeus.

Cabbage has become widespread, and already from the XIX century. it began to be grown in France, Holland, Germany, and then in Canada, the USA. In Russia, Brussels sprouts are cultivated mainly in the central regions.

Over the years, many varieties of Brussels sprouts have been created:

• Dutch "Dolmik", "Boxer";
• Czech "Casio" and "Curl";
• German variety "Rosella";
• in Turkey, varieties "Oliver", "Brilliant", "Star" are popular;
• high-yielding varieties "Fregata", "Rudnef", "Machuta" are grown by gardeners all over the world.

Outwardly, Brussels sprouts bear no resemblance to any other variety of cabbage. The type of plant is very original: in the axils of the leaves that extend from the trunk, small leaves also grow. Here they are, twisting, form tiny forks with a diameter of up to 4 cm. From 20 to 70 such heads of cabbage (and sometimes more) grow on one plant.

Composition of Brussels sprouts

Not every vegetable can be compared with Brussels sprouts in terms of the content of nutrients. Although it is close in composition to white cabbage, it surpasses it in the number of some ingredients and the beneficial properties of miniature cabbages.

Recognized even by gourmets, the exquisite taste of dishes from this vegetable at a low calorie content makes Brussels sprouts not only a dietary and healthy product, but also loved by many children.

• Phosphorus and calcium obtained from the vegetable will provide children with a strong bone structure. These microelements are necessary both for babies for the development and growth of the skeletal system, and for older children with their possible injuries during outdoor games and.
• The potassium contained in cabbage is necessary to ensure the function of the heart muscle, especially for children with cardiovascular pathology, in violation of the rhythm of cardiac activity.
• Vitamin K will help to cope with frequent nosebleeds, which are often observed in children.

According to experts, the use of Brussels sprouts juice is useful for children suffering from and: it helps to restore the normal functions of the affected pancreas.

Brussels sprouts vitamin set:

• activates metabolism;
• stimulates blood formation;
• improves immunity;
• regulates the functional abilities of some organs and systems;
• prevents the development of cancer.

By providing an antioxidant effect, Brussels sprouts help the body get rid of toxic substances and provide a general tonic effect.

Contraindications

Despite such useful properties, contraindications to the use of a vegetable must also be taken into account.

• with spasms of the intestines like colic;
• with pronounced (bloating of the intestine);
• suffering;
• in the presence of acute enterocolitis;
• with chronic hypomotor colitis (in violation of the movement of contents through the intestines).

How to choose and store "Belgian"

When buying, you should pay attention to:

1. On the condition of the upper leaves. They should have a clean, smooth surface, free of stains (indicating rot).
2. Brussels sprouts should have a uniform green color without yellowing.

A distinctive feature from other varieties of cabbage is the short shelf life of fresh Brussels sprouts - it must be used within 3 days.

For long-term use, forks can be frozen, which will not affect the safety of the beneficial properties and taste of cabbage. But after defrosting, it must be subjected to heat treatment before use.

You can also cook sauerkraut. It is not only tasty, but also very useful.

When and how to introduce a child into the diet

Given the benefits of a vegetable, Brussels sprouts are not only possible, but even necessary, to be included in the diet of children. Pediatricians and nutritionists recommend using it as a.

• For babies, this is an almost ideal product, since for all its usefulness, it causes allergic reactions in extremely rare cases.
• Moreover, Brussels sprouts are beneficial for the health of the child even at the stage of intrauterine development - it must be consumed.

You can start introducing cabbage to babies from 7-8 months. in the form of mashed vegetables. The ingredients of the dish can be different types of cabbage in combination with,:

• For 1 potato, you can take 5 heads of Brussels sprouts, a small carrot and a small piece of zucchini. Can be added to puree, celery stalk.
• It is better to cook vegetables for a couple, chop with a blender (or rub through a strainer), and season with 0.5 tsp. vegetable oil.

You should start with a minimum amount of puree (0.5-1 tsp), monitoring the tolerance of the product. In the absence of a negative reaction within 2 days (diarrhea, flatulence,) the dose is gradually increased.

Dishes with Brussels sprouts

From the same vegetables, you can cook baby soup-puree on chicken broth. Fresh Brussels sprouts are ready in 5 minutes. after boiling, and frozen - after 10 minutes. It should not be cooked longer, otherwise it will not only lose color, but also acquire a not quite appetizing smell. For kids, you can cook soup with meatballs.

Cooking time can be further reduced by making cross cuts on the sprouts.

A little trick: to remove the slightly bitter taste of cabbage, you need to cover the saucepan in which it is cooked with a clean kitchen towel instead of a lid.

A one-year-old child should be given mashed soup puree, and after a year, pieces of vegetables can no longer be chopped.

A few meals for older children:

1. Brussels sprouts can be cooked as a vegetable stew by stewing it with vegetables for about 20 minutes.
2. A delicious dish will turn out if you pre-boil cabbage heads, and then bake them with cheese. You can add chopped nutmeg if you like.
3. A delicious casserole can be cooked in half an hour in the oven if blanched for 3 minutes. in salted boiling water, pour cabbage into a mold with a mixture of sour cream with grated cheese and chopped herbs. This dish can also be cooked in a frying pan (under the lid) on the stove.
4. You can cook chicken fillet with Brussels sprouts as a second dish. First, 400 g of cabbage must be boiled (5 minutes) and, throwing it into a colander, pour over with cold water. Then fry (7 minutes) 300 g of meat, cut into strips, along with chopped onions in a pan with a mixture of oils (50 grams of vegetable and cream). By adding 1 tsp. flour, mix well, sprinkle 200 g of grated cheese here and simmer until it softens. After that, pour in 100 ml of milk to get a homogeneous sauce, salt, add chopped clove of garlic and herbs (parsley, dill). Gently mix with cabbage and simmer for another 5 minutes. You can eat the dish both hot and cold - everything is delicious.
5. A salad of pre-boiled, chilled and dried Brussels sprouts and chopped herbs is dressed with olive oil, juice of ½ lemon, salt and sugar to taste.
6. You can prepare a salad of fresh Brussels sprouts, grated carrots and finely chopped. For this, cabbages are cut lengthwise into thin slices. Greens are added as desired.
7. Tiny forks can be fried in batter.
8. With chopped Brussels sprouts, you can cook meat or vegetable cutlets, bake pies.

What to do with sauerkraut

Separately, you should discuss the use of vitamin-rich sauerkraut and pickled Brussels sprouts. It can be used by children from 3 years old, but not more than 1-2 tbsp. spoons a day.

• Firstly, it contains a significant amount of salt and fermentative substances. Depending on the individual characteristics of the body, this can be harmful to the child.
• Secondly, sauerkraut contains histamine, which is an allergy mediator (a biologically active substance that plays a decisive role in the development of an allergic reaction).

Histamine is absorbed into the blood and triggers biochemical reactions in the body that are characteristic of allergies. Therefore, when eating a large portion of sauerkraut, a pseudo-allergy may occur:

• According to clinical manifestations, it does not differ from the true, or real, allergy. But pseudo-allergy manifests itself only when a large amount of the product is consumed, while the minimum dose of the allergen can cause the true one.
• Antihistamines (Fenistil, Tavegil, Zirtek, etc.) are used to stop pseudo-allergies.
• After the occurrence of a pseudo-allergic reaction, only pickled and sauerkraut should be excluded from the diet (it is also impossible to cook cabbage soup with it). And you can give frozen and fresh cabbage to your child.

Brussels sprouts are tasty and healthy, however, many people know about this only theoretically. Until they cook for the first time and realize that they didn’t decide in vain for a long time. And having tried it, they complain that there are very few recipes at their disposal. After getting acquainted with my selection, you will understand how to quickly and easily prepare a variety of dishes from Brussels sprouts. And it does not matter whether fresh or frozen heads of cabbage fell into your hands.

Dishes from a healthy vegetable can be safely attributed to dietary ones, suitable for inclusion in the menu for proper nutrition. And the tiny heads of cabbage will definitely appeal to children, and they will be happy to gobble up delicious dishes. Cabbage can be cooked in the oven and in a pan. The list of recipes includes fried, battered, stewed with meat, sour cream or spicy sauce, baked with cheese and mushrooms, marinated. Lovers of first courses will appreciate cabbage soup.

So that the cabbage does not taste bitter, be sure to boil it in water. But when the liquid boils, drain it, type in a new one, salt it and let it boil again. Add a few drops of lemon juice or acid crystals. Boil 5-8 minutes.

How to cook Brussels sprouts in a pan with spicy sauce

Crispy, with a spicy spicy taste, cabbage will appeal to lovers of oriental cuisine, which has become very popular in our country.

You will need:

• Cabbage.
• Soy sauce - a large spoon.
• Garlic cloves - a couple.
• Honey is a large spoon.
• Water is a spoon.
• Red pepper flakes - a small spoon.
• Sunflower oil.

Step by step recipe:

Remove the top leaves from the heads, divide them in half. Pour oil into the pan, heat it up. Arrange the cabbage in a single layer, cut side down. Pack tightly as vegetables shrink during cooking.

Fry over high heat for at least 4-5 minutes.

Salt, turn the forks. Be sure to turn down the heat so the vegetables don't burn.

Put honey in hot water, stir it up. Pour into skillet.

Chop the garlic cloves, send next. Pour in the sauce, add hot pepper. Reduce the intensity of the fire to a minimum. Cook for a couple more minutes, stirring constantly.

A delicious dish will turn out only from high-quality vegetables. When choosing Brussels sprouts, be sure to feel it. Tiny heads of cabbage should be rich in color, elastic to the touch, with a pronounced aroma of fresh herbs.

Brussels sprouts fried breaded

• Cabbage - 0.5 kg.
• Eggs - 2 pcs.
• Breadcrumbs.
• Sunflower oil for frying.
• Parsley - a couple of branches.
• Pepper, salt.
• Hot sauce - to taste.

How to fry:

1. Boil water in a saucepan, throw in the Brussels forks. Boil for 10 minutes, then fold, completely draining the broth. Lay the cabbage out on a paper towel to dry slightly.
2. In a separate bowl, mix eggs with salt and pepper. Add chopped parsley. Whisk well.
3. Pour a generous portion of oil into the pan, heat it up.
4. Dip the forks in the egg mixture, then transfer to a plate with crackers, and dip the workpiece in good faith.
5. Put in oil, fry until beautiful golden.
6. Transfer to a paper towel-lined plate to drain excess oil.

Interesting! Funny-looking, but healthy cabbage was brought out by Belgian gardeners from the commune of Saint-Gilles, which was located near Brussels. And it happened in 1655, so the history of the vegetable is quite long and interesting.

Brussels sprouts in batter

I give the simplest batter recipe. Optionally, you can dilute the dough with mineral water, beer, add cheese. Cabbage will turn out very juicy, with a crispy crust. And if you serve it with sour cream or sauce, you can swallow your tongue.

Take:

• Brussels vegetable (fresh or frozen) - 17 pcs.
• Eggs are a couple.
• Milk - 3 large spoons.
• Flour - ¾ cup.
• Oil, pepper, salt, dried dill.

Cooking:

1. Blanch cabbage forks in salted water for 8-10 minutes. Lay back, wait for excess liquid to drain, then dry.
2. In a separate bowl, beat the eggs, adding salt and pepper.
3. Pour in the flour product, knead the dough. Pour in the milk, stir until there are no lumps. Pour chopped dill - the batter is ready.
4. Put the blanched cabbage into the dough, mix gently. Make sure the vegetables are completely covered with the batter.
5. Pour into hot oil in skillet. Fry, without leaving the stove, until a beautiful crust. To reduce the calorie content of the dish, first put the dish on napkins. When the oil is absorbed, transfer to a plate.

Video: Pickled Brussels Sprouts - Delicious Recipe

Warm Brussels sprouts and apple salad

A very hearty yet light salad. Suitable for family dinners and friendly gatherings.

Would need:

• Brussels sprouts - 0.5 kg.
• Apple, sweet and sour.
• Bacon - 3 slices.
• Honey is a large spoon.
• Olive oil - the same.
• Salt, pepper, pomegranate seeds.
• Crackers - 100 gr.

How to cook:

1. Peel the apples from the core, cut into slices. Divide the bacon into cubes. Prepare the cabbage by removing the top leaves.
2. Lay parchment on a baking sheet, lay out Brussels forks, slices of apples. Drizzle with oil, salt, pepper.
3. Place in the oven at 180°C. Bake for 20 minutes. The signal of readiness is the softness and slight ruddy of the vegetable.
4. Fry the bacon separately in a pan.
5. Put the prepared ingredients in a salad bowl. Add honey, throw crackers. Stir, adjust the taste for salt and pepper. Garnish with pomegranate seeds and serve.

How to make Kale Salad with Apple and Hazelnuts

A light salad designed for proper dietary nutrition.

Ingredients:

• Cabbage - 10 bunches.
• Apple.
• Hazelnut - a handful.
• Lemon - ½ fruit.
• Mint, basil - on a branch.
• Olive oil - 2-3 tablespoons.
• Apple cider vinegar - a tablespoon.
• Ready mustard - a small spoon.
• Pepper, salt.

Cooking:

1. Heat the oil in a frying pan, quickly fry the cutlets divided into 2 parts.
2. Cut the apple into thin strips, sprinkle with lemon juice.
3. Put the hazelnuts in a dry frying pan, fry a little, then chop into crumbs.
4. Grind mint with basil.
5. Cool the cabbage, put in a salad bowl. Add mustard, vinegar, drip a little lemon juice. Salt and pepper.
6. Put apple slices, basil with mint. Stir the contents again. Sprinkle the top with nuts.

Brussels sprouts with meat and sweet pepper

I give an example with pork, but it is permissible to replace it with chicken, turkey, beef. You can cook not only from fresh, but also frozen cabbage.

Ingredients:

• Pork with a fatty layer - 350 gr.
• Cabbage - 300 gr.
• Bulgarian pepper - 2 pcs.
• Red onion.
• Olive oil.
• Parsley, pepper, salt.

1. Cut the meat into chunks. Divide the cabbage pods in half. Remove the seeds from the peppers, chop the flesh into strips. Chop the red onion into cubes (not finely).
2. Fry the cabbage in a frying pan, laying it cut side down. Then add onion slices and pepper strips. Fry together for 2-3 minutes.
3. Separately, fry the pork until tender. Transfer to the vegetables on a baking sheet.
4. Pepper, salt the dish. Pour in olive oil.
5. Bake in the oven, heating it to 180 ° C. Cooking time 20 minutes. When serving, garnish with chopped parsley.

How to cook Brussels sprouts with sour cream

Cabbage in sour cream sauce is a great solution for dinner or lunch. Delicate creamy taste, spicy soy note - this dish will be remembered for a long time.

• Cabbage - 500 gr.
• Chicken fillet - 200 gr.
• Parmesan cheese - 50 gr.
• Carrot.
• Garlic cloves - 2 pcs.
• Sour cream - 1.5 large spoons.
• Soy sauce - 2 large spoons.
• Butter - 60 gr.
• Vegetable oil - 2 tablespoons.
• Salt pepper.

How to do:

1. Rinse the fillet, cut into large pieces.
2. Prepare a marinade consisting of soy sauce with a pinch of pepper and crushed garlic clove.
3. Pour the marinade over the chicken, hold on the table for 20 minutes.
4. Blanch cabbage rolls, cool. Cut the heads in two. Melt the butter in a frying pan, fry until golden.
5. In a separate frying pan, heat the sunflower oil, fry the chicken pieces in it. Throw the carrots, coarsely rubbing it on a grater. Cook together for approximately 10 minutes.
6. Pour in sour cream, pepper, add chopped garlic clove. Boil the contents, reduce the power of the fire, put out the dish for 5 minutes.
7. Transfer the cooked cabbage to a salad bowl, stir.
8. Sprinkle the dish with crumbled cheese. And serve.

Brussels sprouts and cauliflower soup with broccoli

A full-fledged first course, without any frills, but in the French style.

• Chicken breast - 400 gr.
• Brussels sprouts - 200 gr.
• Broccoli - 200 gr.
• Cauliflower - 200 gr.
• String beans - 150 gr.
• Parsley - a bunch.
• Carrot - 2 pcs.
• The bulb is the head.
• Melted cheese.
• Salt.

How to weld:

1. Make chicken broth. Throw a whole onion, one carrot, salt. Cook, removing the foam, until the meat is ready. When the chicken is cooked, take it out. Throw in a bunch of parsley tied with string instead of meat. After 5 minutes, remove the onion, carrot and parsley from the broth - we don’t need them anymore, because they did their job - they made the broth rich and fragrant.
2. While the chicken is cooking, peel the vegetables. Chop the second carrot into cubes, disassemble the cauliflower and broccoli into inflorescences, cut the green beans if they are large.
3. Put the vegetables into the broth. Bring to a boil, reduce power.
4. Next, send the cheese cut into pieces. Wait for it to unfold. Continue cooking for another 10-15 minutes. Be sure to taste for salt and add if needed.
5. Divide the chicken meat into pieces, throw it into the pan, let the soup boil violently, turn off the burner.

Brussels sprouts baked in the oven with cheese

Despite the sophistication, this is a very simple dish to make. Let the rather high-calorie sour cream and cheese not scare you, the nutritional value is only 128 kcal per 100 g. dishes. Therefore, it can be consumed even when dieting.

Would need:

• Cabbage - 500 gr.
• Sour cream - 4 large spoons.
• Cheese - 150 gr.
• Pepper, salt.

How to cook:

1. Blanch cabbage forks for 5 minutes. Then fold, dry, transfer to a heat-resistant form, smeared with oil.
2. Pour in sour cream, salt, season with pepper.
3. Grate the cheese with large chips, pour the dish.
4. Bake the dish at 190 ° C, turning on the timer for 15 minutes. If, after the timer signal, a beautiful cheese crust does not appear on the cabbage, add the cooking time.

Stewed Brussels sprouts in a slow cooker - video

Hello dear readers! I’ll start the article by saying that Brussels sprouts are a very healthy vegetable. However, most housewives do not know how to cook delicious Brussels sprouts. In vain, since there are a lot of vitamins in it, and in terms of taste characteristics it is not inferior to color or white cabbage.

Brussels sprout recipes

Brussels sprouts differ from their relatives in size and shape. Moreover, small cats that grow in the axils of the leaves are eaten. These cats are stewed, boiled and fried, used for salads and soups.

Since cats have an original shape and small size, modern culinary specialists widely use them when decorating dishes. Real gourmets highly appreciate the taste of dishes prepared from such cabbage.

Brussels sprouts in the oven

I dare to suggest that you, dear readers, are far from aware of how Brussels sprouts are cooked in the oven. Now I will fix this by revealing a wonderful recipe.

Ingredients

Servings: 6

• Brussels sprouts 500 g
• olive oil 50 ml
• garlic 2 pcs
• bread crumbs ½ cup
• pepper, thyme, salt taste

per serving

Calories: 77 kcal

Proteins: 4.6 g

Fats: 3.7 g

Carbohydrates: 8.2 g

40 min. Video recipe Print

First of all, I wash the heads of cabbage and cut them in half.

I send the chopped cabbage to the pan and fill it with water so that it covers the vegetables. I put the pan on the fire and cook for two minutes. Then I drain the water.

I mix olive oil with squeezed garlic and thyme.

Dredge Brussels sprouts in oil, salt and pepper. Then I send the vegetables to a baking dish and sprinkle with bread crumbs.

I put a baking sheet with seasoned cabbage in the oven, heated to 200 degrees. I bake for half an hour.

Finally, I will add that it takes me only 35 minutes to prepare the dish. This means that in case of unexpected guests, you will quickly prepare a tasty and original treat and will not find yourself in an unpleasant situation.

Brussels sprouts with mushrooms

Once I wanted to please my family with a wonderful and tasty dish. A friend shared a recipe for Brussels sprouts with mushrooms. I note that all members of my large family are crazy about this dish. I hope you will like it too.

Ingredients:

• Brussels sprouts - 500 g
• vegetable broth - 400 ml.
• champignons - 300 g.
• onion - 2 heads
• garlic - 3 cloves
• lemon juice, parsley, ground pepper, salt, vegetable oil.

Cooking:

1. Wash the cabbage well and remove the yellowed leaves. I leave the small ones whole, and cut the large ones in half.
2. Pour water into a saucepan, bring to a boil, add lemon juice and salt. Then I send cabbage to the dishes and, after boiling, cook for 10 minutes. After that, I throw the boiled cabbage into a colander.
3. Peel the onion and cut into thin strips. I peel the garlic and finely chop.
4. Wash the mushrooms and cut into small pieces. If they are not available, oyster mushrooms will do. I send them to a heated pan and add a little salt. I fry until golden brown.
5. With a spoon with holes, remove the mushrooms from the pan. I add a little oil and onion to the dishes. Fry over low heat until soft.
6. Mushrooms combine with onions and chopped garlic and mix well. Sprinkle the resulting mixture with flour.
7. I add vegetable broth and heat it up. Stir the resulting sauce until it becomes thick. I add salt and pepper.
8. It remains to add cabbage, mix and cover with a lid. After a few minutes, the dish is ready.

Before serving, sprinkle the finished dish with chopped parsley. For a side dish, I most often use pasta or rice. I often serve treats with mashed potatoes.

Video recipe

Brussels sprouts casserole

From this wonderful vegetable, housewives prepare a variety of dishes. I'll tell you the recipe for the casserole. I can say with confidence that the dish will appeal to both an ordinary eater and a real gourmet. In addition, it is a great option for the New Year's menu.

Ingredients:

• Brussels sprouts - 4 heads
• minced meat -- 150 g
• tomato paste -- 200 g
• onion - 400 g
• hard cheese, sour cream, salt and pepper.

Cooking:

1. Pour a little water into the pan, add cabbage, salt and cook for 10 minutes.
2. I fry the finely chopped onion in a pan until a blush appears, add tomato paste, spices, minced meat and salt.
3. I fry the resulting mass until the minced meat is ready. After that, I pour in sour cream and stew until boiling.
4. I put boiled cabbage in a pan. I spread the contents of the pan on top and add the grated cheese. Bake in oven for 10 minutes until cheese is melted.

Finally, I note that the menu of modern European restaurants contains dishes that include Brussels sprouts. Every chef knows how to make a casserole. Now you know about it too.

Notably, most of these dishes include cream. Thanks to the cream, the taste of Brussels sprouts becomes more delicate and refined.

Brussels sprout salad recipe

Salad, prepared according to my recipe, is an excellent side dish for pork. Small Brussels sprouts contain a lot of vitamins, protein and potassium, but they have little fiber. It is excellent for diet food. Moreover, it is recommended to be eaten by people who suffer from cardiovascular diseases and hypertension.

Brussels sprouts contain many chemicals, carotenes and minerals that heal the body and prevent diseases.

Ingredients:

• Brussels sprouts - 500 g
• apple -- 1 pc.
• lemon juice - 2 tsp
• sour cream - 50 ml.
• banana -- 0.5 pcs.
• sage, white pepper, salt.

Cooking:

1. I remove the top leaves from Brussels sprouts, wash them and cut the heads into quarters.
2. Pour in boiling water and cook for 10 minutes. I drain the hot water, pour the vegetables with cold water, and then put them on a sieve.
3. I remove the skin from the apple, remove the seed chamber and cut into pieces. After that I pour lemon juice.
4. I mix the cooled cabbage with chopped apples, add a little pepper and salt.
5. It remains to prepare the dressing. I peel the banana, knead it with a fork, salt and pepper. After that, add sour cream and lemon juice, mix well and beat.
6. I serve it on the table in portions, pre-watering with dressing and sprinkling with sage.

As you can see, the salad recipe is simple, and preparation does not require much time. This means that you can please your loved ones at any time.

Cooking brussel sprout soup

Housewives cook Brussels sprouts in different ways. Boiled, fried and stewed. I like to cook fragrant soup from this vegetable.

I note that I do not fry vegetables for soup, but lay them fresh. As a result, it turns out fragrant and rich. Would you like to learn how to cook soup? Read on for my recipe.

Ingredients:

• Brussels sprouts - 200 g
• chicken hearts - 200 g
• potatoes - 5 pieces
• carrots - 1 piece
• celery -- 50 g
• dill, parsley, salt.

Cooking:

1. I boil chicken hearts over low heat for a quarter of an hour.
2. At this time, I pass the celery root and carrots through a grater, and finely chop the onion. I send the prepared vegetables to the boiling broth.
3. Peel the potatoes, wash and cut into small cubes. I add it to soup.
4. After about 10 minutes, add Brussels sprouts, salt, bring the soup to a boil and cook for 5 minutes.
5. At the very end I add dill and parsley. I turn off the fire and leave the soup for a quarter of an hour under the lid to infuse it. Serve hot with toasted toast.

As you can see, there is nothing complicated in making soup. In addition, it is prepared from the simplest vegetables. Now you will please your relatives with this concoction. If they don't like it, cook it. Finally, let's talk about growing Brussels sprouts. It differs from its relatives quite strongly both in appearance and in agricultural cultivation techniques.

As you know, ordinary cabbage has only one head. Brussels can have up to 70 such heads, it can easily withstand 10-degree frost.

In almost all regions of our planet, cabbage is grown in seedlings. Ready seedlings are planted in the ground in early summer in a well-lit place. The fact is that even a slight dimming can cause a delay in the formation of the crop.

At the same time, Brussels sprouts are not demanding on the composition of the soil and grow successfully on poor soils. There is one secret in cultivation - the correct temperature regime.

Earlier it was said that this cabbage is resistant to low temperatures. She tolerates heat much worse. For the normal formation of heads, a temperature of 20 degrees is required. At higher temperatures, the crop will not form.

My article has come to an end. In it, I talked about the benefits and methods of growing Brussels sprouts, gave useful and tasty cooking recipes.

I sincerely hope that the information provided in the article will be useful. Perhaps you have learned something new and are now putting it into practice. Note that some of the recipes were invented by me personally. I spend all the time in the kitchen culinary experiments, the results of which you just got acquainted with. Experiment and you. See you soon!