What can be delicious cooked with Brussels sprouts. What's the best way to cook Brussels sprouts? Brussels sprouts - recipes in a slow cooker. Preparation for the winter

Brussels sprouts, in my opinion, have the worst reputation of any other vegetable. Even broccoli and cauliflower, which are perfectly disguised under the cheese crust. But dishes from Brussels sprouts can be really delicious! The main thing is to know how to cook them correctly. The secret is that this vegetable should never be overexposed. It is because of this that a characteristic bad smell. In this article, I have collected 3 proven Brussels sprout recipes with photos. I am sure they will remove most of the questions and help this dish to take its rightful place in your menu.

How to prepare Brussels sprouts?

Regardless of which cooking recipe we choose, fresh Brussels sprouts will have to be properly prepared. First of all, it must be thoroughly washed under warm running water and leave to dry in a colander. If you think there is dirt between the leaves too, you can soak your cabbage in a large bowl of warm water for 10 minutes. All dirt should then settle to the bottom. The heads of cabbage should be gently mixed once or twice at the very beginning, but then the water should not be touched.

After the Brussels sprouts have dried, remove any yellow or brown leaves and also trim the tough stems. All heads of cabbage should be approximately the same size and no more than 4 centimeters in diameter. Otherwise, they need to be cut into several pieces. We do this so that the cabbage cooks evenly and does not overcook.

How long to cook Brussels sprouts?

Now let's figure out how to cook Brussels sprouts. In fact, this is the easiest recipe to make. Take a large pot of water and bring it to a boil. Add salt (about half a teaspoon per liter of water). Add the prepared Brussels sprouts to the water and wait for the water to boil again. Cooking time will depend on the size and type of cabbage itself. If you took fresh, it will take about 5-7 minutes. If frozen, then 10-12 minutes. We check the readiness with a knife: it should easily enter the center. Frozen cabbage does not need to be thawed, throw it right. And don't overdo it, it's very important!

Now a couple more secrets. The pot with cabbage must not be covered with a lid, otherwise the cabbages will acquire an ugly pale olive color. Just dip cooked Brussels sprouts in ice water to stop the cooking process.

Brussels sprouts: recipe for cooking in a pan

Now let's talk about a little more complex and interesting recipes Brussels sprout dishes. For cooking in a pan, we need the following ingredients:

• 24 small Brussels sprouts
• 1 tablespoon butter
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• zest of half a lemon
• 1/3 cup dry white wine
• salt and ground black pepper
• lemon wedges for serving

Prepare Brussels sprouts as described above and cut in half. Place in a small bowl, add a little olive oil and mix well. Heat a tablespoon of olive oil in a large skillet over medium heat and add the cabbage pieces, cut side down. They should lie in one layer, so it is better to fry in batches. Season the cabbage with salt and cover. Cook for 5 minutes and then carefully flip over. The cut of the cabbage should turn golden brown, with dark scorched spots, as in the photo. If it doesn't, turn it back over and fry.

Add butter, onion, garlic and lemon zest to skillet. Stir to combine the ingredients together. Cook for a minute and a half and then add the white wine. The pan will begin to sizzle, this is normal. Cook until most of the liquid has evaporated (about 2-3 minutes), then season with salt and pepper to taste. Remove cooked Brussels sprouts from skillet to a serving platter and garnish with lemon wedges. Serve as a side dish with any meat or poultry.

Brussels sprouts in the oven: recipe with photo

Well, the last, my favorite recipe for cooking Brussels sprouts is roasting in the oven. For this method you will need the following ingredients:

• 700 grams Brussels sprouts
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1/3 cup grated Parmesan
• salt and ground black pepper

First of all, preheat the oven to 200 degrees. Prepare Brussels sprouts and cut in half. Line a large baking sheet with parchment paper and arrange the cabbage slices on it in 1 layer. Spread the garlic pieces evenly among them. Spray the contents of the tray olive oil and pour over half the lemon juice. Season with salt and pepper to taste and mix thoroughly.

Bake for about 25-30 minutes until the Brussels sprouts are soft and crispy with nice scorched edges. Remove from oven and pour over remaining lemon juice. Sprinkle cooked Brussels sprouts with parmesan and serve warm. Look at the photo, this is the beauty we should get. Very tasty and easy!

That's all, now you know exactly how to cook Brussels sprouts quickly and tasty. I hope you will love this wonderful vegetable as much as my family, because it is a universal side dish for any meat dish. How do you cook Brussels sprouts? Share recipes in the comments.

1. Cabbage, if frozen, do not defrost. If fresh, then remove from the stalk, remove dark places and yellow leaves, then rinse.
2. Put the cabbage in a saucepan, pour water so that it just covers the cabbage, and put on a large fire.
3. Cook frozen Brussels sprouts after boiling for 12 minutes, fresh - 5-7 minutes.
4. Check the cabbage for readiness: it should be soft when pierced with a fork.
5. Drain the cabbage in a colander and let the water drain, the Brussels sprouts are cooked.

How to cook Brussels sprouts in the microwave

1. Place 400 grams of fresh or frozen Brussels sprouts in a microwave-safe bowl.
2. Pour a quarter cup of water into a bowl, put in the microwave.
3. Set the microwave to 800 W and time 5 minutes.
4. At the end of the first stage, salt and pepper the Brussels sprouts, mix.
5. Return the Brussels sprouts to the microwave for another 5 minutes.

How to Freeze Brussels Sprouts

2. Spread the cabbage on a plate or tray in 1 layer, 1 more plate on top until all the cabbage has been laid.
3. When the cabbage freezes, put it into bags and return it to the refrigerator - the cabbage will be friable and later it will be possible to measure exactly as much cabbage as necessary without defrosting the entire bag.
Cook frozen Brussels sprouts in this way after boiling for 15 minutes.

How to freeze brussels sprouts deliciously

1. Heads of Brussels sprouts removed from the stalk, peeled from yellow leaves, rinsed.
2. Pour the cabbage into a saucepan, pour water so that it barely covers the cabbage, and put on a large fire.
3. Lemon (half a lemon per 1 kilogram of Brussels sprouts) cut into slices and put in water.
4. After boiling, reduce heat and cook Brussels sprouts for 5 minutes.
5. Put the cabbage in a colander and shake to remove excess liquid from the glass.
6. Put the cabbage on a cloth to cool, put it in the freezer to freeze, then arrange it in bags and put it away for storage.

Cook frozen Brussels sprouts in this way after boiling for 10 minutes.

Brussels sprouts are low energy value(about 40 kcal / 100 g), while it contains a lot of fiber, useful for digestion, a huge amount of vitamin C (in 100 g about 80% daily allowance an adult) and a sufficiently large amount of folic acid (in 100 g of the product - a third daily allowance). Thus, it supports the immune system, the desired level of hemoglobin in the blood, good mood and high performance. Be sure to include it in the diet of pregnant women, as folic acid helps prevent fetal abnormalities. It is also shown to those who have low acidity. A sufficiently high content of potassium, manganese and phosphorus makes the product even more useful.

Frozen Brussels sprouts also retain almost all the benefits, the recipes for cooking dishes from which are collected in this material. It is used for cooking first courses and salads, but more often served as a side dish in stew, baked or fried. It goes well with ginger and other seasonings.

Frozen Brussels Sprouts Soup

Ingredients required:

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

Cooking process:

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

Ingredients required:

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

Cooking process:

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

Frozen Brussels sprouts with sour cream and breadcrumbs

Ingredients required:

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

Cooking process:

1. Boil cabbage until tender (about 15 minutes). When it boils, don't forget to add salt.
2. Remove with a slotted spoon and arrange on plates. If you do not follow the diet too much, then you can lightly fry it beforehand.
3. Pour in sour cream, sprinkle with tarragon and breadcrumbs. Bon appetit!

Roasted Brussels sprouts (frozen or fresh)

Ingredients required:

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

Cooking process:

1. Boil cabbage for 10 minutes.
2. Chop the garlic, fry until dark Brown in half the oil. Take the garlic out of the oil.
3. Fry cabbage in this oil. If it is large, it is better to cut it in half first.
4. Put the cabbage in a baking dish, pour over with oil, sprinkle with breadcrumbs or grated cheese, bake for 10-15 minutes.

Pasta with frozen Brussels sprouts

Ingredients required:

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

Cooking process:

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

Unfortunately, not everyone loves Brussels sprouts for its bitter taste. However, properly selected seasonings favorably set off its taste, turning a disadvantage into a virtue. In extreme cases, when boiling cabbage, drain the first water when boiling and then boil it in the second water - the bitter taste should disappear.

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

People have known about the beneficial properties of Brussels sprouts for a long time and use it with great success in the preparation of a wide range of dishes. can be consumed raw in, baked with other vegetables, boiled delicious soups Serve as a side dish with meat, poultry and fish. Brussels sprouts are a fast food on days when the Christian religious fast is observed.

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

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

Brussels sprout recipes

We offer recipes using Brussels sprouts for making delicious and healthy meals. Food prepared according to this recipe can be used for various purposes, for the nutrition of people involved in sports, and simply for a change in the usual menu.

How to cook Brussels sprouts for a side dish

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

1. Brussels sprouts are washed, dried from moisture. Cut each small cabbage into quarters.
2. Roast cabbage in vegetable oil until slightly brown. Salted. Cabbage is sprinkled with lots of greens and roasted nuts.

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

Trout steak with Brussels sprouts in yoghurt dressing

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

Brussels sprouts have excellent nutritional qualities and are low in calories. The combination of cabbage with fish increases beneficial features dishes and is recommended for weight loss. Introducing the recipe for trout steak with Brussels sprouts under yogurt dressing.

Ingredients:

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

Cooking

1. Portioned trout steaks are coated with olive oil. Salted and seasoned with black pepper.
2. Fish pieces are fried in a grill pan for 5-7 minutes each side.
3. Brussels sprouts are boiled in salted water. Each head is cut into halves.
4. Prepare the filling with yogurt. In a bowl, mix yogurt with grated horseradish and juice from a circle of lemon.
5. Cut onion and greens. Mixed with yogurt. Add salt.
6. Trout steaks and Brussels sprouts are laid out on a dish, poured over with yogurt filling.

Vegetable stew with Brussels sprouts

There are not many vegetables. The combination of vegetables with each other is very healthy and is considered a healthy meal. You can safely experiment by combining vegetables in different dishes. Nutritionists recommend introducing a variety of vegetable combinations into the diet for weight loss.

We invite you to diversify your vegetable menu. The recipe for autumn vegetable stew will appeal to all those who are losing weight and dieting.

Ingredients:

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

Cooking

1. The pumpkin is cut into cubes.
2. Pieces of chopped pumpkin and Brussels sprouts are dipped in salted water. Boil 5 minutes.
3. Remove the vegetables with a slotted spoon and put them in a colander to drain the water.
4. Cut the Brussels sprouts in half.
5. Onions are cut into half rings and fried in vegetable oil until transparent.
6. Carrots are cut into strips and fried together with onions. Add pumpkin. They continue to fry.
7. Lastly, the Brussels sprout halves are added and fried along with other vegetables, stirring the vegetable mixture.
8. Add some water, salt. Reduce fire and extinguish vegetable stew until ready.

Brussels sprouts with cream

Baked in a mixture of eggs and cream, it is a light food that gives a charge of vivacity and energy for the whole day. Cook Brussels sprouts for breakfast according to this recipe and get the benefit and pleasure of this dish.

Ingredients:

• Brussels sprouts - 300 g;
• eggs - 2 pcs.;
• cream - 100 ml;
• butter - 2 tbsp. spoons;
• hard cheese - 30 g;
• parsley, dill - a few branches;
• salt.

Cooking

1. Brussels sprouts are boiled in salted water until half cooked.
2. Cut into halves and fried in butter until beautiful golden barrels.
3. Whip cream with eggs, salt to taste.
4. Grease a baking dish with butter. Spread the fried cabbage in a mold and pour the egg-cream mixture.
5. Bake in the oven until done. Sprinkle with grated cheese and chopped herbs.

Brussels sprouts with garlic

Spicy fragrant dish with a unique taste. It can be used as an independent dish, or as a delicious vegetable side dish for meat and fish.

Ingredients:

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

Cooking

1. The sprouts are boiled in salted water until half cooked.
2. Cut each sprout into quarters.
3. Refractory dishes are greased with olive oil, cabbage is spread.
4. Mince the garlic. Cabbage quarters are mixed with garlic, lemon juice and olive oil. Pepper, salt and mix thoroughly.
5. Bake in the oven for 20 minutes at 200 degrees. Open the oven, stir the cabbage and bake until browned and crispy cabbage crust for another 10 minutes.
6. Brussels sprouts with garlic served with leaves.

Brussels sprout pie

Finally, we offer a recipe for a delicious pie. Children are delighted with baking prepared according to this recipe. A slice of Brussels sprout pie along with a cup of broth for lunch will diversify your diet. Delicious and not burdensome for the stomach.

Brussels sprouts are a very convenient product. It can be eaten as a fresh product separately. It is very good for the heart, improves complexion, tightens the skin.

Freezing this miracle of scientific selection is as easy as shelling pears: I laid out all the balls on a tray, like dumplings, and that's it. And after freezing, I collected it in a bag and was ready for winter.

It is also easy to create culinary masterpieces from frozen Brussels sprouts, they turn out to be no less useful than from fresh ones, and they do not lag behind in taste.

Vegetables are good, but they go best with meat. We bring to your attention a recipe under the uncomplicated name "Balls".

To prepare it you will need:

• 300g frozen Brussels sprouts
• 300g minced meat;
• 5 tablespoons tomato paste;
• 5 tablespoons sour cream.

These are the main ingredients. Chopped meat you can take any. Instead of tomato paste, sauce is suitable, tomato juice or fresh grated tomatoes, but they need twice as much, that is, 10 tbsp.

Minced meat is salted, pepper is added, chopped Bay leaf, balls are formed, the size of a ball of Brussels sprouts, as small as possible.

Cabbage and meatballs are fried in a pan for 10 minutes, after which they are poured with 1 glass of water, meat or vegetable broth.

There they add tomato paste and sour cream. The form with the dish is placed in the oven for 15-20 minutes at 180 degrees. Ideally, the filling should thicken and the top of the dish will brown.

Bitterness is one of side effects in Brussels sprouts. It can ruin even the most delicious dish.

Fortunately, it is felt even in the raw ingredient and indicates that the cabbage is not quite young.

But, if you have tried cabbage and found bitterness in the aftertaste, just postpone the preparation of the main dish and follow our advice.

The easiest way to remove a bitter aftertaste is to kill it with spices, namely basil, marjoram, prefabricated compositions, such as herbs de Provence and others. Adding garlic to the dish will help.

If you want not to cheat, but to truly make this ingredient perfect, do not be lazy and boil it for 5 minutes in salted water with a pinch of sugar and 1 tsp. vinegar to 1 liter of water.

After that, the cabbage will be very tasty, but it is worth considering that it is already half ready and reduce subsequent heat treatments by half.

So, if you are planning a vegetable stew or goulash with cabbage, cook all the ingredients for a full cycle, and 15 minutes before cooking, add cabbage.

Cooking Brussels sprouts in a slow cooker is just as easy as cooking on the stovetop. It can be fried in batter, poured with egg and sour cream sauce and baked in the baking mode, boil soups and stew stews.

simple and delicious recipe, which is loved by both children and adults: Brussels sprouts baked with cheese and mayonnaise crust.

To prepare such a dish in a slow cooker, cabbage heads boiled until half cooked are poured with a sauce of 150 ml of mayonnaise and 200 g of hard grated cheese.

All this is baked for about 20 - 30 minutes until a blush is formed and the sauce thickens.

Potatoes can be added to cabbage. To do this, small round potatoes are peeled, washed, boiled until half cooked and mixed with cabbage heads, after which they are poured with the same sauce.

Young spring potatoes with cabbage will be exceptionally tasty.

The finished work of culinary art is sprinkled with green dill and served warm.