Brussels sprouts and cauliflower dishes. How to cook frozen Brussels sprouts: tips for housewives and amazingly delicious recipes

There are a lot of cabbages in the world. But not every type of it is popular with people. For example, cabbage, cauliflower or broccoli are loved by many, but the Brussels sprout - their sister - is much less popular. Although this is only in the vastness of our state. But the inhabitants of Western European countries eat it with pleasure. After all, this vegetable is not only tasty, but also healthy. In Europe, as they say, every dog ​​knows how to cook. Brussels sprouts. But here, unfortunately, this is not yet known to all gourmets. To domestic summer residents, the cultivation of Brussels food seems to be a senseless and strange thing.

Procession through the world

It is impossible to find such cabbage in the wild. It was bred artificially in Belgium (hence the vegetable took its name). Today, the best authors and presenters of popular science television and radio programs are awarded Crystal Brussels sprouts as a prize.

Researchers believe that the great Carl Linnaeus decided to award the plant with such a name. In a short amount of time, the fruit has gained popularity throughout Europe and even in the United States. The culinary experts of these countries have learned how to cook Brussels sprouts. There is an opinion that vegetable cultivation began in the middle of the 18th century. And already in the first fifteen years of the next century, they began to grow cabbage from Brussels in Holland, France, the USA, Great Britain, Canada and Germany. By the middle of the same century, the Brussels delicacy began to grow in Russia. But here it was grown in rather small quantities. Harsh climatic conditions were said to be to blame. Today, residents of countries such as India and China not only love this vegetable, but also know how to cook Brussels sprouts deliciously.

We buy and store

Selecting and preserving Brussels sprouts is a responsible and difficult task. To purchase high-quality vegetables, consider them: spots of dark shades should not be observed on the upper leaves, and rot on the heads and stems themselves. If a yellow color is present on the product, this is a sign of the low quality of the plant. The best are dense, small, strong heads of bright green color. You can store Brussels sprouts in the refrigerator and in the freezer (to do this, you need to separate each head from the stem).

To not be bitter

Brussels sprouts have some side effects. One of them is bitterness. She can ruin the most appetizing dish. A bitter taste is also felt in the raw product, which is evidence that it is not very young. If, after tasting the fruit, a bitter aftertaste remains, you need to use some tips on how to cook Brussels sprouts.

To get rid of an undesirable phenomenon, you need to boil the fruits in a solution of one liter of water, one teaspoon of vinegar and a pinch of salt. All this takes five minutes to prepare. Cabbage will turn out incredibly tasty and half cooked. Therefore, further heat treatment will be halved. You can also use another method that will help get rid of bitterness: ready meal experts recommend adding garlic and spices (marjoram, Provencal herbs, basil, and others).

Frozen semi-finished product

Consider how to cook frozen Brussels sprouts. This dish is called "Balls". You need to take 300 grams of frozen Brussels sprouts, the same amount of any minced meat, five tablespoons of sour cream and tomato paste.

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

More about frozen food

Many housewives often wonder how much to cook frozen Brussels sprouts? For some reason, they think that the longer they do it, the better. But this is deeply misleading. Such a product is cooked for 10-12 minutes in salted water. After all, before the vegetables were frozen at the factory, they were pre-cooked a little, so further cooking does not require a large number time.

I would also like to say a few words about how to cook frozen Brussels sprouts in microwave oven. Indeed, today this household appliance is in almost every kitchen, and it takes the same active part in the creation of various dishes, like a gas stove, and electric oven. Therefore, place the frozen fruit in a dish, add a quarter cup of water and cook for about ten minutes. To check if the dish is cooked, you need to cut one vegetable in half and see if it has defrosted. Allow the treat to stand for two to three minutes before finally consuming it.

But it's best to figure out how to steam frozen Brussels sprouts. In this case, it will retain all its nutrients as much as possible.

Bake in the oven

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

Ingredients:

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

Now let's boil

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

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

Raw cabbage will not spoil

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

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

Brussels sprouts are extremely healthy and very delicious vegetable. Usage this product both as a main and additional ingredient offers a wide variety of dishes. This article will introduce the recipes of some of them.

Cooking Brussels sprouts in the oven

Cooking original treat It will take about half an hour of time, and the result will please all household members.

Prepare:

• 0.5 kg of cabbage buds.
• 50 ml olive oil.
• 2-3 garlic cloves.
• 0.5 cup bread crumbs
• Spices - thyme, black pepper, salt.

Cooking steps:

• Wash the small ones and cut in half.
• Place the cabbage in a saucepan, pour the vegetable with water.
• Place the container on the fire.
• Boil the contents for 2-5 minutes, and then drain the liquid.
• In a separate bowl, combine vegetable oil with chopped garlic cloves and thyme.
• Pour boiled cabbage with garlic oil, add salt and pepper.
• Place the vegetables in a heat-resistant form, sprinkle them with bread crumbs and send them to the oven.
• The oven must be preheated to 200°C. Heat treatment time - 20 minutes.

The stage of boiling cabbage can be skipped, but then the baking time should be increased to 40-45 minutes. Don't forget to shake the buns from time to time so they don't burn.

Fried Brussels sprouts

No less simple and fast way cooking cabbage kocheski - frying them in a pan.

Prepare the ingredients:

• 400 g fresh Brussels sprouts.
• 4 garlic cloves.
• Olive (or butter) oil for frying.
• Salt and ground black pepper.

Cooking steps:

• Wash the cabbage buds and cut into 2 parts. If the heads are small, they can be cooked whole.
• Pour water into a saucepan, add salt and bring the liquid to a boil.
• Brussels sprouts are placed in boiling water and boiled for about 5-7 minutes - until half cooked. The cover must be removed. This way the cabbage will keep its color.
• By the end of boiling cabbage, take care of garlic. Peel the spice and cut into medium-sized slices. Place the spice in the oil heated in a frying pan and lightly fry it.
• Next, add boiled cabbage to the garlic pan. If the vegetable was frozen, you must wait for it to thaw a little, and then start frying. The boiling step can be skipped.
• Crush cabbage and garlic ground pepper and a pinch of salt.
• Saute vegetables until tender - 5-7 minutes.

Braised Brussels sprouts

Stewed Brussels squash is a delicious independent side dish that everyone can cook.

Brussels sprouts boiled in water

Dish Ingredients:

• 0.4 kg Brussels sprouts.
• 2 tbsp. l. vegetable or butter.
• Black pepper.
• Salt - 1/3 tsp

Cooking steps:

• Rinse cabbage cobs thoroughly under running water.
• Pour water into the bottom of the pan (height - no more than 1 cm) and add a pinch of salt.
• When the liquid boils, lay in one layer (!) On the bottom of the container the cabbage buds.
• Cover the pot with a lid and reduce the heat to low (to maintain a boil).
• The duration of the quenching is 7-8 minutes.
• Place the cooked cabbage on a dish and season with butter and black pepper.

Brussels sprouts stewed in sour cream

Spice lovers and rich taste spices can be used.

• Place the peeled cabbage buds in boiling water and boil for 2-3 minutes.
• Place 1 tsp in olive oil heated in a pan. mustard seeds.
• When you hear their characteristic crackle, add other spices - ground paprika (1 tsp), 0.5 tsp each. turmeric, ground black pepper ginger and coriander, 1/4 tsp. nutmeg.
• Mix it all up and add Brussels sprouts.
• Fry vegetables over medium heat for 5-7 minutes. Do not forget to stir the cabbage, because. she's on fire all the time.
• Add 4-5 tablespoons of not too fat sour cream (or a glass of cream).
• Cover the pan with a lid. Set the fire to a minimum and simmer the vegetables for 15 minutes.

Brussels sprouts - contraindications

Despite numerous beneficial features of this vegetable, not everyone can include it in food. Among the restrictions:

• Disorders of the thyroid gland. Cabbage components reduce the degree of iodine absorption.
• Deviations in the work of the digestive tract - weakened intestinal motility, enterocolitis, increased acidity of gastric contents.
• There are violations of the digestive process.
• Gout (due to the presence of purine in the cabbage).

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 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 cooked in the microwave. 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 heat treatment in the oven, Brussels sprouts retain their beneficial properties, and most importantly - an 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:

1. Gently lower a small head of Brussels sprouts into boiling, lightly salted water. Cook for 3-5 minutes until done.
   
2. 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.
   
3. Top the dish with cheese and the remaining breadcrumbs. Bake in the oven for 20-25 minutes at 180°.
   
4. 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;
  
• mixture provencal herbs- 2 teaspoons;
  
• onion (purple, red) - 1 pc.;
  
• soy sauce - 100 ml;
  
• olive oil - 2 tablespoons.
  

Recipe:

1. Carefully cut the cabbage into half rings. If the sprouts are too large, then it is better to cut into quarters.
   
2. Getting ready for the Brussels sprouts. Combine olive oil, herbes de Provence and soy sauce.
   
3. Thoroughly peel the red onion from the husk, and then cut into half rings.
   
4. Mix cabbage and onion.
   
5. Add walnuts to the dish.
   
6. Pour everything with previously prepared dressing.
   
7. 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.

Dishes with cabbage are very popular.

This vegetable is able to provide a feeling of fullness, and although it does not have any taste on its own, it goes well with almost any product.

And today we would like to talk about a special cabbage - Brussels sprouts. And although this is a relatively young product for our culture, many people managed to taste it.

Moreover, doctors and nutritionists highly recommend using it in your daily diet.

After all, Brussels sprouts are rich in vitamins and other beneficial substances which have a beneficial effect on our body.

What is so special about this vegetable? What recipes with Brussels sprouts can you cook in your kitchen? Read about it in our article.

The peculiarity of Brussels sprouts is that this plant has not previously been found in nature.

And a vegetable appeared thanks to the selection work carried out by scientists from Brussels. This is where the name Brussels sprouts comes from.

The main "ancestor" of this vegetable was leafy cabbage, and the first mention of a new variety appeared only at the end of the 18th century.

Therefore, this culture can be safely attributed to one of the youngest. For the first time, our compatriots were able to get acquainted with Brussels sprouts in the 19th century.

However, despite the fact that the dishes from this vegetable turned out to be excellent, he could not take root in our climatic conditions.

The culture is most popular in Western Europe and North America. Especially the British and Americans love it.

The usefulness of Brussels sprouts lies in its rich composition of trace elements.

Here you will find:

• salts of many trace elements (potassium, magnesium, phosphorus, iodine);
• various amino acids;
• the presence of enzymes;
• richness of fiber;
• many useful vitamins and carotene.

Such a variety of useful elements in the aggregate exceeds the performance of other types of cabbage.

Therefore, experts insist that dishes from this vegetable must certainly be present in the diet of every person who cares about their health and longevity.

This vegetable can increase the stability of the immune system, will have an antitoxic and anti-inflammatory effect.

It is desirable to use dishes from it during general strengthening therapy. Brussels sprouts have their own special taste, which is difficult to confuse with something else.

And if you still don’t know how to cook dishes from this culture, then you should try at least one recipe that we offer. We are sure you will love it!

Recipes for every day

You can cook a variety of dishes from Brussels sprouts: soup, hot appetizers, le soft or hearty salads, second courses.

Delicious this culture can be either boiled or fried, stewed, baked or steamed. In this case, the cabbage itself can be frozen or fresh, only from the store.

By combining it with various products, you can get excellent dishes that will delight you with excellent taste and beautiful appearance.

Brussels sprouts in Italian

This recipe is one of the most loved by many. It is easy to prepare, and it turns out a tasty and light snack.

Take 0.5 kg of Brussels sprouts, 1 tbsp. milk, 2 tbsp. flour and the same amount of butter, heavy cream and cheese (grate it beforehand).

You will also need 1 tablespoon of lemon juice, a little nutmeg, black pepper and salt.

To begin with, you should take the cabbage and put it in a pot of slightly salted water. Put the dishes on the fire and boil the vegetables for a couple of minutes. Under no circumstances should you overcook. Next, move on to making the sauce.

Here you need to lightly fry the flour in butter and then add milk and cream to the pan.

Now do not forget to stir the contents of the pan over low heat.

Once the sauce has thickened, pour into the mixture. lemon juice and add spices. Now pour the sauce over the cabbage and simmer the vegetables for 5 minutes.

After readiness, transfer the dish to a beautiful dish, sprinkle with cheese on top and serve.

In Europe, first courses prepared with the addition of small heads of cabbage are very popular.

And this is not surprising, because such a soup or broth is just as useful in its properties as chicken.

We offer you a recipe a simple dish which you can easily prepare every day.

To prepare it you will need: chicken hearts(200 g), carrots and celery root (1 each), onions (1 pc.), potatoes (4-5 pcs.), a little Brussels sprouts (200 g), herbs and spices (to taste).

The recipe itself is very simple. First put chicken hearts in a pot on fire. While they are boiling, you should wash, peel and grate the carrots and celery root.

Onions should also be peeled and cut into very small cubes. Add chopped vegetables to the broth, which has already boiled.

Potatoes should also be washed, peeled and cut into small cubes. Also send it to the pot where the soup is cooked. After 10 minutes, you can fall asleep cabbage heads, add salt and bring to a boil.

When the soup is almost ready, add some greens and turn off the heat. Now give time for the soup to infuse, and you can serve it on the table.

vegetable soup

This recipe is suitable for cooking lung first course.

In addition to Brussels sprouts (250 g), you will need ½ head of ordinary cabbage, two potatoes, one carrot and one onion, 100 g of canned peas, herbs and spices to taste, and a little vegetable oil for frying.

All this is needed to make soup. This soup is prepared vegetable broth, so it is perfect for those who fast or just worry about their figure.

First prepare the vegetables. They should be washed, cleaned (if necessary) and chopped.

Cabbage, potatoes, onions and greens are cut by hand, but it is better to grate carrots. Brussels sprouts can also be cut in half if large sprouts are caught.

Now send it along with the onion and part of the carrot to the pan. Let them brown in vegetable oil. You can season them with spices.

Boil water in a saucepan and add chopped white cabbage. Cook for at least 10 minutes over medium heat.

Add to soup canned peas, salt, spices, herbs and leave on fire for 5 minutes. At the end of the cooking time, remove the soup from the heat, cover with a lid and let it brew.

True, not complicated recipe dishes? But what a delicious and healthy!

Braised chicken with Brussels sprouts and vegetables

This recipe is very useful for those who like to cook in a slow cooker.

Do you relate to them? Then we present you a hearty and healthy dish for your household.

So, for cooking you will need the following ingredients: chicken or chicken fillet(1 kg), frozen Brussels sprouts (400 g), one carrot, two onions, a little greens and garlic, hard cheese (for sprinkling), vegetable oil (2 tablespoons), salt and seasonings to taste.

First of all, you should prepare the poultry meat. Cut the chicken and cut into small pieces. If the fillet, then rinse well, clean and cut. Place the chicken in the multicooker bowl.

Add oil, salt and seasonings to taste. Set your multicooker to the "Fry" mode for the time recommended in the instructions for cooking chicken.

As soon as the bowl is hot and the frying process begins, add the cabbage heads, close the lid and wait for the end signal.

After it, put the dish on the heating mode and sprinkle it on top with cheese. Close the lid, wait 5 minutes.

That's all, a delicious recipe for your loved ones and guests is ready.

cabbage salad

Delicious easy recipe snacks.

Take 0.5 kg of Brussels sprouts, the same amount of cauliflower (or rather, its inflorescences), 6 tbsp. walnuts, salt and pepper to taste, a little lemon juice.

First of all, start roasting the nuts.

This should be done in a clean and dry frying pan until they acquire a beautiful golden hue.

With occasional stirring, this will take you about three minutes. This is followed by steaming Brussels sprouts for 10 minutes.

Then add there cauliflower and cook for 2 more minutes. Both types should become soft to the touch.

When ready, you can put the cabbage on a plate, add salt, pepper and lemon juice there, mix everything and sprinkle nuts on top. And now, the salad is ready to serve.

Salad with bacon and nuts

it hearty recipe for those who love meat and vegetables.

To prepare the dish, you will need not only Brussels sprouts (400 g), but also 6 strips of smoked bacon, a third of a glass of white wine vinegar, 1.5 cups maple syrup, a little Dijon mustard, salt and pepper to taste, lettuce leaves (6 cups chopped pieces) and kernels walnut(quarter cup).

Small cabbage heads should be cut into circles and put in a separate bowl.

Once the optimum temperature is reached, add the bacon pieces to the pan and fry them on each side for at least 5 minutes.

The strips should be crispy. Put the finished pieces on a paper towel, and drain the fat from the pan so that only 2 tablespoons remain.

Reduce the heat to medium-low and pour the required amount of vinegar and maple syrup into the pan, sprinkle with salt and seasonings, add mustard.

Mix everything well in a pan and put cabbage circles in this sauce. Cover with a lid and let simmer for a couple of minutes.

When ready, transfer the contents of the pan to a capacious bowl, add lettuce leaves there and mix. Sprinkle shredded bacon on top. Everything, the salad is ready to eat.

Very tasty and satisfying vegetable stews, in which there are small heads of cabbage. At the same time, they are perfectly combined with other types of cabbage - white, leafy, cauliflower and other options.

They give a special taste to meat, so many Europeans love dishes in which this culture is stewed with pork, veal, beef and other types of meat.

Try different recipes to diversify the diet for yourself and your loved ones.

Eating Brussels sprouts is healthy, tasty and low in calories!

Brussels sprout recipes with photos on the site will appeal to everyone who is looking for new dishes for their menu. Brussels sprouts are made with small sprouts: they are suitable for soups and casseroles, they can be fried with cheese, egg or bacon. Brussels sprouts will appeal to even those who do not like cabbage. Brussels sprouts are the youngest of the cultivated vegetable crops. The first mention of this variety of cabbage dates back to 1759, although similar samples of cabbage were cultivated in Belgium already in the 8th - 14th centuries. Unlike other combs, Brussels sprouts are a biennial plant. In the first year of life, it forms a stem up to 70 cm high with leaves on long petioles, in the axils of which many lateral shoots are formed in the form of cabbage heads.

Recipe for a simple brussels sprouts casserole with smoked bacon, which can be prepared in a deep pan or in portioned heat-resistant molds. Before baking, the cabbage must be blanched so that it bakes faster and retains its freshness.

chapter: Vegetable casseroles

A simple recipe for a jellied pie, the dough for which is prepared on kefir with mayonnaise. The filling will do any, both sweet and meat, fish or vegetable. The products listed in the recipe will make a pie for about 10 servings.