What to cook from Brussels. Brussels sprouts - recipes with photos. How to cook frozen or fresh Brussels sprouts. Brussels sprouts with mushrooms

Our culinary piggy bank has replenished interesting ideas how you can easily and inexpensively diversify the family menu with vitamin dishes. Today we offer several original recipes how to cook frozen brussels sprouts so that they do not taste bitter and become amazingly tasty.

With the help of a double boiler, microwave oven or an ordinary frying pan, in just a few minutes, you can turn this modest vegetable into a real delicacy.

Blanching - against the bitterness of Brussels sprouts

Whatever dish we plan to cook from this vitamin vegetable of ours, first you need to rid it of bitterness, because of which "Brussels" sometimes falls out of favor.

To make it easier than ever: the cabbage, thoroughly washed under a tight stream of water, must be placed in a colander and blanched, that is, steamed for five minutes.

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

Recipe 1: How to Boil Brussels Sprouts

The miniature "Brussels" has such dense tufts that it is not easy to cook them. If they are not handled properly, the upper leaves can be digested, and the inside can remain raw. So how much and how should you cook Brussels sprouts so that they cook evenly and taste delicious?

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

How to cook frozen Brussels sprouts deliciously

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

Ready vegetables are sent under a cold stream and - immediately on a plate under chopped greens or in a casserole.

Recipe 2: how to cook "brussels" in the microwave

The second way to easily prepare the most delicate and very healthy koshki is in the microwave. Everything is so simple that we do not even have to use the defrost function.

We take out the "Brussels" from the freezer and put it in a cooking container, pour a quarter of a glass of water.
We send the bowl to the stove, close the lid, turn it on at full power. Cooking time - 5-6 minutes.

Having opened the door, salt the vegetables, season with spices, stir - and another 5 minutes of heat treatment with the door closed.

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

Recipe 3: Brussels sprouts in the oven

Ingredients

"Brusselka" frozen- 400 g + -
- 2/3 cup + -
- 2-3 tablespoons + -
- 150 g + -
— on the tip of a knife or to taste + -
— 1/3 tsp or to taste + -
Bouillon from meat- 150 ml + -

How to make homemade frozen Brussels sprouts

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

We remove bitterness from the kocheski with the help of blanching and send the kochanki to a frying pan with heated oil.
We fry, not forgetting to stir the vegetables, for 5-8 minutes, and then pour the broth mixed with sour cream.
Salt and pepper and send the container to a well-heated oven.
After 15 minutes, we take it out of the brazier, cover it with a layer of grated cheese on top and send it back to the oven.

When the cheese is melted, we take out the cabbage casserole, cool it - and on the table.

To feed a hungry home with a healthy dinner, it is not at all necessary to spend money on expensive delicacies. In addition, knowing how tasty and quick to cook Brussels sprouts, frozen for future use, you can not worry about the arrival of unexpected guests - they will not be able to take us by surprise. And as a light side dish, and a "crown" main course, this vegetable is great! ..

Miniature cabbages make even the most ordinary dish 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 fillet chicken breast;
Brussels sprouts - 6 heads;
champignons - 6 pcs.;
olive oil;
salt and spices - to taste.

Delicious brussel sprout omelette.

Whisk eggs with a fork along with milk, salt and spices.
Divide cabbage heads into quarters, and champignons into thin plates.
Cut the chicken breast fillet into medium slices.
Heat the oil in a frying pan and pour in the egg mixture, and put the prepared stuffing on top.
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.

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

Cook pasta in boiling water until al dente.
Lightly toast the pine nuts in a pan with olive oil.
Add finely chopped Brussels sprouts to the nuts and cook until completely softened, sprinkle with salt and pepper.
Pour the cooked pasta over the cabbage and stir.
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.

Cut Brussels sprouts into halves.
Heat the olive oil in a frying pan.
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.

Remove the core of each cabbage with a teaspoon, finely chop, and then fry in a pan with oil and minced garlic.
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.

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.
Whisk the egg together with flour, salt and water.
Dissolve the yeast in warm water and pour into the egg mixture.
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- at the tip of a knife;
salt and any spices - to taste.

Cooking a tender dish of Brussels sprouts with sour cream.

Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
Grate the cheese on a medium grater.
Put the boiled cabbage into a heat-resistant form, sprinkle it with salt, pepper, nutmeg, pour sour cream and generously sprinkle with cheese crumbs.
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.

Rinse rice thoroughly until clear water and boil in salted water.
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.
Peel bell peppers with carrots, cut into medium slices and fry together with garlic cloves in Provence oil.
Stir in corn and Brussels sprouts over cooked vegetables. Simmer covered for about 10 minutes.
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 are a home bred plant that you will never see in the wild. Originally from Belgium, this is a rather whimsical and heat-loving plant. However, this did not prevent the inhabitants of our country from falling in love with the amazing taste of this "Belgian" gift. Brussels sprouts contain carotene, sodium, iodine, phosphorus, magnesium, potassium, vitamins PP, B, C. Such a useful, and most importantly dietary product could not fail to gain due popularity in the culinary arts.

General rules - fry and cook cabbage without worries and hassle!
The first rule that you need to follow if you are going to cook a guest from Brussels is the quality cleaning of the product. Remove yellow cabbage leaves and soak in water for 10-15 minutes. So you can get rid of dirt on the leaves, as well as insects that accidentally got into the cabbage leaves. Then thoroughly rinse the product again and remove the stems.

Brussels sprouts can be boiled. Gently place the heads in the boiling water and cook for 10 minutes. "Brussels" gift can be prepared in microwave oven. To do this, you need to put the heads of cabbage in a bowl and fill it with water about one-fourth. Cabbage is cooked in the microwave for 5-8 minutes.

In order to fry magnificent Brussels sprouts, you must first clean them in the manner described above. Then you need to cut the heads of cabbage in half and mix the cabbage with a small amount of vegetable or olive oil.

Transfer the product to the pan, cover with a lid and cook for about 10 minutes. Remove the lid and cook for about 5 more minutes. To prevent the cabbage from burning, stir it.

The best Brussels sprout recipes for every day!

Brussels sprouts with ham
A quick cabbage recipe. Perfect option for family dinner. Thanks to the heat treatment in the oven, Brussels sprouts retain their beneficial features and most importantly, amazing taste!

Ingredients:

Brussels sprouts - 500 g;
ham - 100 g;
hard cheese (grated) - 4 tablespoons;
butter - 2 tablespoons;
tomatoes - 300-400 g;
breadcrumbs - 2 tablespoons;
salt, pepper - to taste.

Recipe:

Gently lower a small head of Brussels sprouts into boiling, lightly salted water. Cook for 3-5 minutes until done.
In a baking dish greased with oil and sprinkled with 1 tablespoon of breadcrumbs, spread the cabbage, alternating it with slices of tomatoes and slices of ham.
Top the dish with cheese and the remaining breadcrumbs. Bake in the oven for 20-25 minutes at 180°.
When serving the dish on the table, you can lightly sprinkle it with chopped herbs.

Brussels sprouts baked with walnuts

Ingredients:

Brussels sprouts - 500-600 g;
walnuts - 150 g;
a mixture of Provence herbs - 2 teaspoons;
onion (purple, red) - 1 pc.;
soy sauce- 100 ml;
olive oil- 2 tablespoons.

Recipe:

Carefully cut the cabbage into half rings. If the sprouts are too large, then it is better to cut into quarters.
Getting ready for the Brussels sprouts. Combine olive oil, herbes de Provence and soy sauce.
Thoroughly peel the red onion from the husk, and then cut into half rings.
Mix cabbage and onion.
Add walnuts to the dish.
Pour everything with previously prepared dressing.
We spread everything in a mold and bake at a temperature of 200 °. Serve baked cabbage with herbs.

There are many recipes for Brussels sprouts. Soups, side dishes, salads, pies - all these dishes will decorate their marvelous taste with Brussels sprouts. Experiment - and you will succeed!

Cooking Brussels sprouts is not that difficult. This noble product will give you not only vitamins and minerals, but also magical moments of enjoying the divine taste of dishes.

Nutritionists consider Brussels sprouts one of the most useful products nutrition, which contains a huge amount of nutrients. Connoisseurs of gourmet food find it palatable. Unusual mini-heads serve interesting decoration meat dishes. Therefore, the "guest from Belgium" is always happy to see on the dining table. But not many people know how to cook Brussels sprouts.

How to choose and prepare cabbage for cooking

Cabbage from Brussels is suitable for frying, baking, it can simply be boiled.

But before you start the cooking process, you need to choose the right vegetables. When buying cabbage on the market, you should carefully consider it - there should not be dark or red spots, and you should not take damaged cabbages.

For the preparation of any dishes, small even forks are considered the most suitable. If during the purchase it turned out that the heads of cabbage are too big in size, then they can be divided into two parts.

Before cooking, yellow leaves are removed from the head. Next, you need to prepare cold water and lower the peeled heads of cabbage there. This procedure will get rid of sand and other dirt, as well as insects. Then you need to rinse in clean water and carefully cut the stems.

Curious facts:

Brussels sprouts are not found in nature - they are a man-made type of cabbage.
The vegetable is relatively young - its birth is attributed to the second half of the eighteenth century.
This is the only type of cabbage that is biennial.
Small heads are lateral shoots of the stem.

What is the difference between cooking frozen and fresh cabbage

During the fresh vegetable season, Brussels sprouts can be purchased fresh. But in the cold season, it is most often sold frozen.

The process of preparing frozen and fresh cabbage is practically the same. And the opinion that it will take more time to cook frozen is erroneous. Cabbage does not need to be thawed first, it will thaw perfectly during cooking. No need to waste time soaking, because cabbage heads are washed before freezing and everything foreign is removed from them.

By the way, you can freeze these miniature forks yourself: arrange them on a tray in one layer in neat rows and place in the freezer. After the balls are frozen, they are poured into a bag and placed in storage.

Important! If the cabbage is bitter, then this aftertaste is barely noticeable when fresh, but when frozen, it intensifies.

Brussels sprouts recipes

Brussels sprouts can be processed in any way: they can be boiled, baked, stewed, cooked in the microwave, in the oven or in a slow cooker.

How to cook Brussels sprouts

Water is poured into a saucepan, salted and heated. While the water reaches the boiling point, it is necessary to prepare the cabbage heads for boiling - sort, rinse and peel. Frozen cabbage is enough to rinse in cool water.

After the water starts to boil, lower the cabbage into the water. The duration of boiling is ten to fifteen minutes. If the cabbage is ready, then it is easily pierced with a fork or a toothpick. This fact is a signal that the cabbage is ready.

Drain the water and add butter and black pepper to taste. If there is a lack of salt, then you should add a little salt. The dish is ready. It can be served at the table, but always hot.

How to Roast Brussels Sprouts

Initially, the cabbage should be processed and washed. Heads of cabbage are cut into two halves. A small cut should be made in the stem to improve frying.

Heat a few tablespoons of vegetable oil in a deep frying pan. Stir-fry vegetables very well vegetable oils and olive. Fire should be medium.

Spread the cabbage cut side down and sprinkle with spices. Salt and pepper is better at the half-cooked stage. One side is fried for about five minutes. After the second side is lightly browned, pour in water to completely cover the bottom.

Continue the frying process until it completely evaporates into the water. At the end of frying, add a tablespoon of lemon juice. Serve hot.

Roasting cabbage

The oven is preheated to about 200 degrees. Cabbage forks pre-peel and wash. For baking, the stems are best removed.

Add 3 tablespoons of oil (preferably olive oil), salt and black pepper to the taste of the hostess to the mass. Everything is mixed, and the cabbage is laid out in a baking bowl. It should be spread in an even layer so that the cabbage is well baked.

Readiness is checked with a fork - heads of cabbage should be easily pierced. Estimated baking time is half an hour. Served hot.

Extinguishing

Add salt and peeled and washed cabbage to boiling water. If the cabbage is larger than average, then cut into halves, and cut the stems.

In the process of stewing, you must ensure that the pan does not become dry. In this case, you can add oil or a little water. Simmer on a small fire. Served hot.

Cooking Brussels sprouts on modern kitchen equipment - in a slow cooker or microwave does not differ from the process of cooking in an electric or gas oven or on fire. The multicooker has special modes for boiling, baking. Can be fried or steamed.

The cooking process in a microwave oven is carried out in the same mode as in an electric oven. Vegetables can be boiled and baked. Readiness is checked with a fork.

Secrets of a "delicious dish"

Before starting the cooking process of Brussels sprouts, you should get rid of the bitterness, which, unfortunately, is often found in this vegetable. A bitter taste can occur if the cultivation technology has been violated or the cabbage has experienced a lack of water. How to fix the situation so as not to spoil the food?

When cooking, you can add a pinch of sugar and salt with the addition of a teaspoon of vinegar.
Boil the heads of cabbage in water for ten minutes. Drain the water.
When cooking, add a few drops of lemon juice.
If a bitter aftertaste is found during the cooking process, then any seasonings will help save the situation.

Cabbage with cheese: a simple recipe for a novice cook

For a pound of peeled cabbage, take 20 g of butter, 150 g of hard cheese, salt and pepper to taste. Heads of cabbage are boiled in salt water and thrown into a colander.

In a frying pan, greased with oil, spread the balls of cabbage, pepper and cover with grated cheese. Bake 20 minutes.

A difficult recipe for a master cook: Brussels sprout salad.

You will need 500 g of peeled cabbage, two pears (choose ripe, but not too soft), 60 g of peeled pine nuts. For dressing, cedar oil with lemon juice is ideal, but you can replace it with olive or any vegetable oil. Finely chopped fresh dill will add spice.

Cabbage is blanched in boiling water and disassembled into leaves, butter with lemon juice and dill is whipped in a blender, the pear is cut into petals. Place all ingredients in a bowl and mix gently. Serve chilled.

Brussels sprouts have a very mild flavor. Unlike white cabbage, it always turns out soft, quickly becomes golden brown when cooked and goes well with various sauces. You can use both fresh and frozen vegetables for the following recipes.

Ingredients: 420 g frozen cabbage, 3-4 garlic cloves, olive oil for greasing the mold, 1 tbsp. l. white wine vinegar, the same number of peeled sunflower seeds and 2 tbsp. l. soy sauce, salt, dry Italian herbs.

Brussels sprouts baked in the oven - healthy diet dish.

A directly frozen vegetable is immersed in boiling water for a couple of minutes, after which the liquid is drained, and the heads of cabbage are cut in half.
Cabbage is laid out in a prepared form. The container must be lubricated with olive oil.
In a separate bowl, combine all the remaining components. Garlic is pre-peeled and crushed in a mortar.
Vegetables are poured with the resulting mixture and sprinkled with raw seeds.

Brussels sprouts are baked in the oven for 15-17 minutes at 180 degrees.

Recipe with sour cream in breadcrumbs

Ingredients: 320 g of cabbage, salt to taste, 70 g of butter, 90 ml of sour cream, 2-3 large spoons of crumbs.

How to cook Brussels sprouts with sour cream and breadcrumbs, we will consider in detail below.
Vegetables are laid out in water and boiled at a low boil for 20-25 minutes. Then they are washed with cold water and left in a colander until the excess liquid drains completely.
Crackers are poured into a heated frying pan and blush for a couple of minutes with frequent stirring.
Vegetable heads are transferred to a refractory container lined with parchment. Pieces of butter are distributed over the entire surface of the dish. Salted sour cream is poured on it.

It remains to sprinkle the treat with ruddy breadcrumbs and bake it for 20-25 minutes at a high temperature.

Roasted Brussels sprouts - a simple side dish for meat

Ingredients: 820 g vegetable, 2 large spoons of butter, 220 g bacon, 3-4 garlic cloves, a mixture of peppers, 2 large spoons of lime or lemon juice, salt.

Roasted Brussels sprouts are tasty and original.

Sluggish and spoiled leaves are cut off from fresh cabbage before cooking. Next, the vegetable is washed well running water, heads of cabbage are cut in half and sent to boil in boiling water for 10-12 minutes. Salt is immediately added to the water and freshly squeezed lemon juice. The latter will save the vegetable from bitterness.
Thin slices of bacon are fried in a dry frying pan until golden brown, after which they are laid out on a plate.
Cooked halves of cabbage heads are prepared on the remaining fat. Butter, a mixture of peppers, crushed garlic and, if necessary, salt are added to the vegetable.
Bacon returns to ruddy cabbage. Together, the ingredients are fried for another 3-4 minutes.

The treat is delicious served with any garlic sauces.

Braised cabbage in chicken broth

Ingredients: 330 g Brussels sprouts, each large onion and carrot, salt, a mixture of peppers, a glass of chicken broth.

The cabbage is washed, each head is divided in half. The lower part with a hard stump is cut off from the halves.
First, the onion is fried in a well-heated oil. When it turns red, grated carrots are poured into the pan. Vegetables are cooked together for another 3-4 minutes.
Cabbage is added to the pan.
First, frying continues over medium heat for a couple of minutes, and then the heating of the stove decreases and the broth is poured into the container, salt and pepper are added. The treat is stewed under the lid for 15-17 minutes.

Such a dish will be a delicious hearty side dish for meat or fish.

In a multicooker for a couple

Ingredients: 340 g of cabbage, 1 liter of filtered water.

Steamed Brussels sprouts retain all of their beneficial properties.

Water is poured into the Smart Pot bowl.
A special container-steamer is installed on top.
Topped with fresh or frozen Brussels sprouts.
In the "Steam" program, the dish is cooked for 15-17 minutes.

The result is a low-calorie diet treat.

In cream under a crispy crust

Ingredients: 420 g cabbage, 2 tbsp. very fat cream, 120 g of semi-hard or hard cheese, 2 tbsp. l. cornstarch, 30 g butter, salt, nutmeg.

Frozen cabbage without prior defrosting is immersed in boiling water. salt water and cook for 2-2.5 minutes.
Half the cream is brought to a boil.
In the rest dairy product cornstarch is diluted. This is where the hot cream comes in.
Butter, nutmeg and salt are added to the future sauce.
Heads of cabbage are laid out in the prepared form, on top of which cream sauce is poured.

The dish is generously sprinkled with grated cheese and baked for 16-18 minutes at 210-220 degrees.

Delicious simple soup with chicken hearts

Ingredients: 230 g of chicken hearts, large carrots, 60 g of celery root, white onion, 3-4 medium potatoes, 230 g of Brussels sprouts, salt, a bunch of various greens.

Brussels sprout soup is great for kids and adults alike.

Offal get rid of everything superfluous and go to boil in salted boiling water for 15-17 minutes.
Then grated carrots and celery are added to the boiling broth, as well as diced onions and potatoes.
After another 8-9 minutes, cabbage is laid out in the soup. The dish is salted and after boiling again, it is cooked for 6-7 minutes.

Finely chopped greens are poured into the finished soup, after which it is closed with a lid and left to infuse for 12-15 minutes.

Brussels sprout salad

Ingredients: large lemon, 260 g Brussels sprouts, 160 g fresh champignons, 4 tbsp. l. olive oil, salt, a handful of pine nuts, 1 tsp. soy sauce, sweet bell pepper, garlic clove, pepper mixture.

The stalks are cut from the heads of cabbage, and a cruciform incision is made in their places. Next, the vegetable is sent to boil in boiling water for 3-4 minutes.
The liquid is drained, a new one is drawn in and salt is added to it. In this water, cabbage is boiled for 20 minutes. Approximately 5 minutes before readiness, the juice of half a lemon is sent to the pan.
Mushrooms are boiled separately.
The peppers are smeared with a drop of olive oil and sent to bake in a very hot oven for 10 minutes on each side. It then turns into cling film and left for another 7-8 minutes.
The skin is removed from the cooled vegetable, the seeds and the stalk are removed.
Boiled mushrooms and cabbage are fried in any oil until golden brown.
For dressing, crushed garlic, salt, pepper, soy sauce, remaining olive oil and 1 tbsp are mixed. a spoonful of lemon juice.
All prepared ingredients are combined in a deep bowl.

A ready-made Brussels sprout salad is seasoned with the resulting sauce and served hot at the table. The treat is sprinkled with pine nuts on top.

Delicious omelette recipe

Ingredients: 2 large eggs, 70 ml full fat milk, 270 g Brussels sprouts, a little olive oil, salt, Italian herbs.

Brussels sprouts omelette is delicious and healthy breakfast for the whole family.

Cabbage is cleaned of spoiled top leaves, washed with water and lightly dried with paper towels.

The chicken breast is carefully cut in the middle and on the sides. Next, you need to open it with a "pocket".
The meat is thoroughly beaten off with a special hammer, after which it is laid out inside raw cabbage. Both the chicken and the filling are sprinkled with a little salt.
The dish is cooked in a double boiler for about half an hour.

Served with a light vegetable salad. First, the roll must be cut into small pieces.

How long to cook frozen Brussels sprouts?

Exact time

Housewives using the discussed vegetable in their culinary experiments are concerned about the question: how much to cook frozen Brussels sprouts? The exact cooking time depends on the size of the heads. On average, a vegetable is cooked for 12-17 minutes. If cabbage is added to soup or sent to bake in the oven, then pre-boiling is optional.