Cooking Brussels sprouts. Brussels sprouts recipes are delicious and easy

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

Dishes made from healthy vegetables can safely be classified as dietary and are suitable for inclusion in menus for proper nutrition. And the tiny heads of cabbage will definitely appeal to children, and they will happily gobble up the delicious food. Cabbage can be cooked in the oven and in a frying pan. The list of recipes includes fried, battered, stewed with meat, sour cream or hot sauce, baked with cheese and mushrooms, marinated. Lovers of first courses will appreciate cabbage soup.

To prevent cabbage from becoming bitter, be sure to boil it in water. But when the liquid boils, drain it, add a new one, add salt and let it boil again. Add a few drops lemon juice or acid crystals. Cook for 5-8 minutes.

How to Cook Brussels Sprouts in a Pan in Hot Sauce

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

You will need:

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

Step by step recipe:

Remove from heads upper leaves, divide them in half. Pour oil into a frying pan and heat it. Place the cabbage in a single layer, cut side down. Place tightly as vegetables shrink in size during cooking.

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

Season with salt and turn the forks over. Be sure to reduce the heat so that the vegetables do not burn.

Place honey in hot water and stir. Pour into the pan.

Chop the garlic cloves and follow. Pour in the sauce, add hot pepper. Reduce the fire intensity to minimum. Cook for another couple of minutes, continuously stirring the contents.

A tasty dish can only be made from quality vegetables. When choosing Brussels sprouts, be sure to feel them. Tiny heads of cabbage should be rich in color, elastic to the touch, with a pronounced aroma of fresh herbs.

Brussels sprouts, breaded and fried

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

How to fry:

1. Boil water in a saucepan and add Brussels sprouts. Boil for 10 minutes, then discard, completely draining the broth. Place the cabbage on paper towel so that it dries a little.
2. In a separate bowl, mix eggs with salt and pepper. Add chopped parsley. Beat well.
3. Pour a generous amount of oil into the pan and heat it.
4. Dip the forks into the egg mixture, then transfer to a plate with crackers, and carefully coat the workpiece.
5. Place in oil and fry until beautifully golden.
6. Transfer to a plate with paper napkin to drain excess oil.

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

Brussels sprouts in batter

I give the simplest batter recipe. If desired, you can dilute the dough with mineral water, beer, and add cheese. The 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 - a couple.
• Milk – 3 large spoons.
• Flour - ¾ cup.
• Oil, pepper, salt, dried dill.

Preparation:

1. Blanch the cabbage forks in salted water for 8-10 minutes. Throw it back, wait for the excess liquid to drain, then dry.
2. In a separate bowl, beat the eggs, adding salt and pepper.
3. Add the flour product and knead the dough. Pour in the milk and stir until there are no more lumps. Add chopped dill and the batter is ready.
4. Place the blanched cabbage into the dough and stir gently. Make sure the vegetables are completely covered with the dough.
5. Place in hot oil in a frying pan. Fry without leaving the stove until nicely browned. To reduce the calorie content of a dish, first place 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 satisfying, yet light salad. Suitable for family dinners and friendly gatherings.

Required:

• Brussels sprouts – 0.5 kg.
• Apple, sweet and sour.
• Bacon - 3 slices.
• Honey - a big spoon.
• Olive oil - the same amount.
• 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. Place parchment paper on a baking sheet, place Brussels sprouts and apple slices. Sprinkle with oil, add salt and pepper.
3. Place in the oven at 180 o C. Bake for 20 minutes. The signal of readiness is the softness and slight browning of the vegetable.
4. Fry the bacon separately in a frying pan.
5. Place the prepared ingredients in a salad bowl. Add honey, throw in crackers. Stir, adjust taste with salt and pepper. Garnish with pomegranate seeds and serve.

How to make cabbage salad with apples and hazelnuts

A light salad designed for proper dietary nutrition.

Ingredients:

• Cabbage – 10 cabbages.
• Apple.
• Hazelnuts - a handful.
• Lemon – ½ fruit.
• Mint, basil - a sprig.
• Olive oil – 2-3 tablespoons.
• Apple cider vinegar - a tablespoon.
• Ready mustard - a small spoon.
• Pepper, salt.

Preparation:

1. Heat the oil in a frying pan and quickly fry the husks, divided into 2 parts.
2. Cut the apple into thin strips and sprinkle with lemon juice.
3. Place the hazelnuts in a dry frying pan, fry briefly, then chop into crumbs.
4. Grind mint and basil.
5. Cool the cabbage and place in a salad bowl. Add mustard, vinegar, and a little lemon juice. Season with salt and pepper.
6. Add sliced ​​apples, basil and mint. Stir the contents again. Sprinkle the top with nuts.

Brussels sprouts with meat and sweet peppers

I’ll give an example with pork, but it can be replaced with chicken, turkey, or beef. You can cook not only from fresh, but also from frozen cabbage.

Ingredients:

• Pork with fat layer – 350 gr.
• Cabbage – 300 gr.
• Bell pepper – 2 pcs.
• Red onion.
• Olive oil.
• Parsley, pepper, salt.

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

How to cook Brussels sprouts with sour cream

Cabbage in sour cream sauce is an excellent 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 and cut into large pieces.
2. Prepare a marinade consisting of soy sauce with a pinch of pepper and a garlic clove crushed in a press.
3. Pour the marinade over the chicken and leave on the counter for 20 minutes.
4. Blanch the cabbage stalks and cool. Cut the heads into two parts. Melt the butter in a frying pan and fry until golden.
5. Heat in a separate pan sunflower oil, fry chicken pieces in it. Toss in the carrots, grating them coarsely. Cook together for about 10 minutes.
6. Pour in sour cream, pepper, add chopped garlic clove. Boil the contents, reduce the heat, and simmer the dish for 5 minutes.
7. Place the prepared cabbage in a salad bowl and stir.
8. Sprinkle the food with grated cheese. And serve.

Brussels sprouts and cauliflower soup with broccoli

A complete first course, without any special frills, but in the French style.

• Chicken breast – 400 gr.
• Brussels sprouts – 200 gr.
• Broccoli – 200 gr.
• Cauliflower – 200 gr.
• Green beans – 150 gr.
• Parsley - a bunch.
• Carrots – 2 pcs.
• Bulb - head.
• Processed cheese.
• Salt.

How to cook:

1. Make chicken broth. Throw in a whole onion, one carrot, and salt. Cook, skimming off the foam, until the meat is done. When the chicken is cooked, remove it. Instead of meat, throw in a bunch of parsley tied with a thread. After 5 minutes, remove the onion, carrots and parsley from the broth - we don’t need them anymore, since they completed their mission - they made the broth rich and aromatic.
2. While the chicken is cooking, peel the vegetables. Chop the second carrot into cubes cauliflower and cut the broccoli into florets green beans if it is large.
3. Add vegetables to broth. Bring to a boil, reduce power.
4. Next, send the cheese cut into pieces. Wait for it to bloom. Continue cooking for another 10-15 minutes. Be sure to taste for salt and add if necessary.
5. Divide the chicken into pieces, throw it into the pan, let the soup boil vigorously, turn off the burner.

Brussels sprouts baked in the oven with cheese

Despite the sophistication, this is a very simple dish to make. Don’t let the rather high-calorie sour cream and cheese scare you, the nutritional value only 128 kcal per 100 g. dishes. Therefore, it can be consumed even while on a diet.

Required:

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

How to cook:

1. Blanch the cabbage forks for 5 minutes. Then discard, dry, transfer to a heat-resistant form coated with oil.
2. Pour in sour cream, add salt and pepper.
3. Grate the cheese with coarse shavings and fill the dish.
4. Bake the food at 190 o C, turning on the timer for 15 minutes. If, after the timer signal, a beautiful cheese crust does not appear on the cabbage, add cooking time.

Stewed Brussels sprouts in a slow cooker - video

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

Brussels sprouts 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 in size, modern chefs widely use them when decorating dishes. True gourmets highly value the taste of dishes prepared from such cabbage.

Brussels sprouts in the oven

I dare to suggest that you, dear readers, not everyone knows how to cook Brussels sprouts in the oven. Now I will correct 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.

Place the chopped cabbage in a saucepan and add water to cover 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.

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

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

Finally, I’ll add that it only takes me 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 champignons

One day I wanted to please my family with a wonderful and delicious dish. A friend shared a recipe for Brussels sprouts with champignons. I note that all members of my big family crazy about this dish. I hope you 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.

Preparation:

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

Before serving ready dish sprinkle with chopped parsley. I most often use pasta or rice as a side dish. I often serve treats with mashed potatoes.

Video recipe

Brussels sprouts casserole

Housewives prepare a variety of dishes from this wonderful vegetable. I'll tell you the casserole recipe. I can say with confidence that the dish will appeal to both the average eater and the real gourmet. In addition, it is an excellent 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.

Preparation:

1. Pour some water into the pan, add cabbage, salt and cook for 10 minutes.
2. Fry finely chopped onion in a frying pan until blush appears, add tomato paste, spices, minced meat and salt.
3. I fry the resulting mass until the minced meat is ready. After that, pour in sour cream and simmer until it boils.
4. Place the boiled cabbage on a baking sheet. I spread the contents of the pan on top and add grated cheese. Bake in the oven for 10 minutes until the cheese has melted.

Finally, I would like to note that the menus of modern European restaurants include 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 cream, the taste of Brussels sprouts becomes more delicate and refined.

Brussels sprouts salad recipe

The salad prepared according to my recipe is an excellent side dish for pork. The little Brussels sprouts are high in vitamins, protein and potassium, but have little fiber. It is excellent for dietary nutrition. Moreover, it is recommended to be consumed 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.

Preparation:

1. I remove the top leaves from the Brussels sprouts, wash them and cut the heads into four parts.
2. Pour boiling water over and cook for 10 minutes. hot water drain and add vegetables cold water, and after that they are thrown into a sieve.
3. I peel the apple, remove the seed chamber and cut it into pieces. After that I pour lemon juice on it.
4. I mix the cooled cabbage with chopped apples, add a little pepper and salt.
5. All that remains is to prepare the dressing. I peel the banana, mash it with a fork, add salt and pepper. After this, add sour cream and lemon juice, mix well and beat.
6. I serve in portions, after pouring the 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 family at any time.

Making soup with Brussels sprouts

Housewives cook Brussels sprouts in different ways. Boil, fry and stew. I like to make aromatic soup from this vegetable.

Note that I do not fry vegetables for soup, but put them in fresh. As a result, it turns out aromatic and rich. Do you want to know 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.

Preparation:

1. Boil the 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 into boiling broth.
3. I peel the potatoes, wash them and cut them into small cubes. I add it to the 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 heat and leave the soup covered for a quarter of an hour to let it steep. I serve it hot with toasted croutons.

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

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

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

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

It was previously said that this cabbage is resistant to low temperatures. She tolerates heat much worse. For normal formation of heads of cabbage, a temperature of 20 degrees is required. With more high temperature the harvest will not form.

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

I sincerely hope that the information contained in this article will be useful. Perhaps you learned something new and are now putting it into practice. I note that some of the recipes were invented by me personally. I carry out culinary experiments in the kitchen all the time, the results of which you have just read. Experiment too. See you again!

Cabbage is a well-known and widely consumed vegetable that is very beneficial for health. Many families use different types cabbage - white and red, Brussels sprouts, etc. Therefore, mothers are interested in the possibility of including in the diet baby food the much-loved and healthy Brussels sprouts. And if it is possible, then 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 back in the Middle Ages. And the name “Brussels sprouts” was given to it by the Swedish naturalist Carl Linnaeus.

Cabbage became widespread, and already from the 19th century. it began to be grown in France, Holland, Germany, and then in Canada and 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 "Zavitka";
• German variety "Rosella";
• in Turkey, the varieties “Oliver”, “Diamond”, “Star” are popular;
• High-yielding varieties “Fregata”, “Rudnef”, “Machuta” are grown by gardeners all over the world.

Externally, Brussels sprouts are not similar to any other variety of cabbage. The appearance of the plant is very original: in the axils of the leaves that extend from the trunk, small leaves also grow. Here they are, twisting, forming tiny forks with a diameter of up to 4 cm. From 20 to 70 such heads of cabbage grow on one plant (and sometimes more).

Composition of Brussels sprouts

Not every vegetable can compare with Brussels sprouts in terms of nutritional content. Although it is close in composition to white cabbage, but in terms of the quantity of some ingredients and the beneficial properties of miniature heads of cabbage, the “Belgian” is superior to it.

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

• Phosphorus and calcium obtained from vegetables will provide children with strong bone structures. These microelements are necessary both for children 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, when the rhythm of cardiac activity is disturbed.
• Vitamin K will help cope with frequent nosebleeds, which are often observed in children.

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

Vitamin set of Brussels sprouts:

• activates metabolism;
• stimulates hematopoiesis;
• increases immunity;
• regulates the functional abilities of certain organs and systems;
• prevents the occurrence of cancer.

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

Contraindications

Despite such beneficial properties, contraindications to consuming the vegetable must also be taken into account.

• with intestinal spasms like colic;
• with severe (intestinal bloating);
• suffering;
• in the presence of acute enterocolitis;
• for chronic hypomotor colitis (if the movement of contents through the intestines is impaired).

How to choose and store “Belgian”

When purchasing you should pay attention:

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

A distinctive feature from other varieties of cabbage is short term Storing fresh Brussels sprouts - they should be used within 3 days.

For long-term use, the forks can be frozen, which will not affect the safety beneficial properties And taste qualities cabbage But after defrosting, it must be heat treated before use.

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

When and how to introduce it into a child’s diet

Considering the benefits of the 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 infants, this is an almost ideal product, since despite all its usefulness, it causes allergic reactions in extremely rare cases.
• Moreover, Brussels sprouts are beneficial for the child’s health even at the stage intrauterine development– it must be used.

You can start introducing cabbage to your baby at 7-8 months. in the form of mashed vegetable puree. 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. You can add a stalk of celery to the puree.
• It is better to steam vegetables, chop them with a blender (or rub through a strainer), and season with 0.5 tsp. vegetable oil.

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

Dishes with Brussels sprouts

For a one-year-old child You can offer creamy soup with Brussels sprouts.

From these same vegetables you can prepare a puree soup for your baby. chicken broth. Fresh Brussels sprouts are ready in 5 minutes. after boiling, and frozen - after 10 minutes. You shouldn’t cook it longer, otherwise it will not only lose color, but also acquire a not entirely appetizing smell. For kids, you can also prepare soup with meatballs.

The cooking time can be further reduced by making cross-shaped cuts on the heads of cabbage.

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 pureed soup, and after a year, pieces of vegetables no longer need to be chopped.

A few dishes for older children:

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

What to do with sauerkraut

Separately, you should discuss the use of vitamin-rich sauerkraut and pickled Brussels sprouts. It can be consumed 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 fermenting substances. Depending on the individual characteristics body this may 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 consuming a large portion sauerkraut Pseudoallergy may occur:

• By clinical manifestations it is no different from a true, or real, allergy. But pseudo-allergy manifests itself only when consuming large quantity product, while the true one can be caused by a minimal dose of the allergen.
• To relieve pseudo-allergies, antihistamines (Fenistil, Tavegil, Zyrtek, etc.) are used.
• After a pseudo-allergic reaction occurs, only pickled and sauerkraut should be excluded from the diet (you should also not cook cabbage soup with it). You can give frozen and fresh cabbage to your child.

Fresh vegetables are the best source of vitamins and valuable elements.

Freezing practically does not destroy the valuable substances contained in this vegetable, but only helps to keep it fresh and tasty longer.

During the harvest season, it is better to buy fresh Brussels sprouts to get the most out of it. All year round You can buy frozen heads of cabbage, they remain just as tasty and full of vitamins as fresh ones.

Useful substances and properties

100 grams of product contains about:

• 90 grams of water;
• 8 grams of carbohydrates;
• 4 grams of protein;
• 1 gram of fiber.

Cabbage is rich in vitamin C, which stimulates the immune system and helps the body cope with infections. Heads of cabbage are high in vitamin B, which improves the condition of skin, nails and hair. The high percentage of iron in cabbage improves metabolism in the body. Potassium also affects cardiovascular system, therefore, eating cabbage is recommended for people suffering from arrhythmia and hypertension. Brussels sprouts are ideal for those who want to lose weight., since it is very low in calories.

How to remove bitterness?

A few simple tips will help you remove unwanted bitterness from cabbages.

1. When cooking cabbage, you need to add any seasonings or a few drops of lemon juice: they will correct the taste.
2. Boil the heads cut in half.
3. Fry in a frying pan with the addition of a few cloves of garlic.

The best recipes with photos

How to cook deliciously in a slow cooker?

Steamed

Ingredients:

• Brussels sprouts.
• Water.
• Salt.

Preparation:

1. Do not defrost it first, let it warm up a little to make cutting easier.
2. Cut the heads into two or four parts.
3. Pour into the multicooker bowl required quantity water, place the cabbage in the multicooker basket, set over the water and add salt.
4. How long does it take to cook vegetables? After closing the lid, you need to cook in the “Steam cooking” mode for twenty minutes, and you can check the process after 10 minutes of cooking.

You can see other options for cooking Brussels sprouts in a slow cooker.

With vegetables and sauce

Ingredients:

• Brussels sprouts.
• Carrot.
• Potato.
• Vegetable oil.
• Sour cream.
• Tomato paste.
• Spices, salt, herbs to taste.

Preparation:

1. Sort through the heads of cabbage, separate the bruised and spoiled ones.
2. Thaw enough to cut into two halves.
3. Cut carrots, potatoes and onions into cubes.
4. Grease the bottom of the multicooker with vegetable oil.
5. Turn on the frying mode and with the lid open, fry the carrots and potatoes, then the onions, and lastly add the cabbage.
6. Close the lid and fry the vegetables all together until the mode stops working.
7. Make a mixture from tomato paste and sour cream in a 1:1 ratio, add to vegetables.
8. Turn on the stewing mode, pour water into the multicooker so that the vegetables are completely covered with it.
9. Stir the resulting mixture and leave to cook until the end of the cycle.
10. In the middle of the regime, add salt and spices to taste, and at the end - herbs.

How to fry in a frying pan?

With garlic

Ingredients:

• Brussels sprouts.
• A few cloves of garlic (3-4 will be enough, less or more to taste).
• Vegetable oil/butter.
• Salt, ground black pepper.

Preparation:

1. Thaw slightly, cut especially large heads of cabbage in half.
2. Grease a frying pan with oil, add finely chopped garlic, fry for a couple of minutes.
3. Add cabbage, fry over medium heat for about 10 minutes, add salt and pepper to taste.

You can see other recipes for cooking Brussels sprouts in a frying pan and in other ways.

With soy sauce

Ingredients:

• Brussels sprouts.
• Vegetable oil.
• Ground black pepper to taste.
• Soy sauce 2 tbsp.

Preparation:

1. Heat a frying pan and place cabbage on it.
2. Fry over high heat for 2 minutes, stirring, then add soy sauce and pepper.
3. Continue to fry over medium heat for 5 minutes with the lid on, then a few minutes without the lid, stirring. Stir carefully to keep the dish looking neat.

How to cook in the oven?

Baked with olive oil

Ingredients:

• Brussels sprouts.
• 3 tbsp. l. olive oil.
• Salt, ground black pepper.

Preparation:

1. Preheat the oven to 200 degrees.
2. Defrost and sort out the heads of cabbage, remove deformed and damaged ones.
3. Mix cabbage, olive oil, salt and pepper in a bowl.
4. Place on a baking sheet and bake for 35-40 minutes, turning occasionally, until the cabbage is crisp on the outside but still soft on the inside.

We invite you to watch a video on how to cook baked Brussels sprouts with olive oil:

Read more about how to cook Brussels sprouts in the oven.

Baked in sour cream

Ingredients:

• Brussels sprouts.
• Two onions.
• Vegetable oil.
• Sour cream 200 gr.
• Seasoning "Italian herbs".
• Salt.
• Ground black pepper.

Preparation:

1. Pour water over the cabbage, bring to a boil and simmer over low heat for 5 minutes (?).
2. Chop the onion and fry it until golden brown.
3. Place boiled cabbage and fried onions in one bowl.
4. Add sour cream and spices, salt.
5. Mix everything thoroughly and place in a baking dish.
6. Grind the cheese and sprinkle it over the mixture in the mold.
7. Bake for about half an hour in an oven preheated to 200 degrees.

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, delicious and unusual recipes. Cook with pleasure, make yourself, your family and friends happy.

Omelet with Brussels sprouts

For an omelet for 2 servings, take:

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

We prepare a delicious omelette with Brussels sprouts.

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

Brussels sprouts 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;
• Provencal oil - 1 tbsp;
• mustard - 1 tsp;
• curry - ½ tsp;
• salt and pepper - to taste.

We prepare the most delicate puree soup from Brussels sprouts.

1. Heat the Provençal oil in a frying pan and fry the chopped Brussels sprouts, garlic and onion.
2. Pour the broth over the fried vegetables and simmer 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 frying pan.
5. Pour the cream into the vegetables and broth and beat with a blender until a puree mixture forms.
6. Serve the puree soup with fried bacon.

Pasta with Brussels sprouts

For pasta for 2 servings:

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

Cooking spicy pasta with Brussels sprouts.

1. Cook pasta in boiling water until al dente.
2. Lightly brown the pine nuts in a frying pan with Provençal oil.
3. Add finely chopped Brussels sprouts to the nuts and cook until completely softened, sprinkle with salt and pepper.
4. Add the prepared pasta to the cabbage and stir.
5. Serve with a generous sprinkling of grated Parmesan.

Roasted Brussels sprouts

For roasted Brussels sprouts for 2 servings, use:

• Brussels sprouts - 400 g;
• Provencal oil - 3 tbsp;
• salt and pepper - to taste.

We are preparing an unusual side dish of Brussels sprouts.

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

Brussels sprouts baked with cheese

For Brussels sprouts with cheese for 2 servings, take:

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

1. Remove the core of each cabbage using a teaspoon, chop finely, and then fry in a frying pan with butter and chopped 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 Brussels 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;
• Provencal oil - 4 tbsp;
• salt - to taste.

We prepare an original appetizer from Brussels sprouts.

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

We are preparing 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 place in a colander to drain.
2. Grate the cheese on a medium grater.
3. Place the boiled cabbage in a heat-resistant dish, season 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, use:

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

Cooking bright vegetable pilaf with Brussels sprouts.

1. Rinse the rice thoroughly until clear water and boil in salted water.
2. Boil the Brussels sprouts in water with a pinch of salt until half cooked, transfer to a colander to drain and cut into halves.
3. Peel the bell peppers and carrots, cut into medium slices and fry with garlic cloves in Provençal oil.
4. Add corn and Brussels sprouts to the semi-cooked vegetables. Simmer covered for about 10 minutes.
5. Combine the finished vegetables with rice, stir and cover with a lid 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 tbsp;
• grated hard cheese - 4 tbsp;
• butter - 40 g;
• greenery;
• salt and pepper - to taste.

Prepare a flavorful dish with Brussels sprouts and tomatoes.

1. Cut the tomatoes into thin slices.
2. Grease a heat-resistant pan butter and sprinkle with breadcrumbs.
3. Place the Brussels sprouts in the pan and place the tomatoes on top of the cabbage.
4. Sprinkle with salt, pepper and cover 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:

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

Prepare a flavorful dish with Brussels sprouts and bacon.

1. Boil the Brussels sprouts in water with a pinch of salt until half cooked, then remove and place in a colander to drain.
2. Fry the bacon in a frying pan with Provencal oil until golden brown.
3. Add the cabbage to the bacon and fry everything together for another 3-4 minutes.
4. Before serving, sprinkle with salt and lemon juice.

Video recipe: how to cook Brussels sprouts