Brussels sprouts look just like regular cabbage, just a very, very small copy. Having tried it once Brussels sprouts, don’t rush to give it up. Yes, its taste is not for everyone, sometimes it is only a little bitter, and sometimes it is very bitter, but it has a number of vitamins, antioxidants and a lot more useful for our body. Of course, you cannot do without contraindications; before you buy and prepare dishes with Brussels sprouts, be sure to study all the pros and cons.

When choosing Brussels sprouts, choose fresh, green, dense heads without dry, yellow or damaged leaves.

Brussels sprouts can be boiled, fried, baked, made soups, or made hot salads. You can cook either fresh or frozen cabbage.

Preparing Brussels sprouts:

Just before cooking with Brussels sprouts

remove the first leaves, especially if they are yellowed or damaged, rinse in clean cold water. We cut off the stalk and slightly make an incision in the form of a cross, thanks to which we can get rid of the bitterness at least a little.

How long to cook Brussels sprouts?

Carefully place the cabbage in boiling salted water, cover with a lid, as soon as the water boils, remove the lid (cabbage has an unpleasant smell) and cook for about 7 minutes. It is very important not to overcook.

How long to steam Brussels sprouts?

Steam Brussels sprouts in a steamer for 25 minutes. And this cooking method is considered the most correct, because steamed cabbage retains all its beneficial properties.

How long does it take to fry Brussels sprouts in a frying pan?

Fry cabbage in batter or with vegetables for about 7 minutes.

How long to cook frozen Brussels sprouts?

Cook frozen cabbage after boiling water for 12-15 minutes.

IN microwave oven cabbage is cooked for 10 minutes.

If the bitterness is strong, then most likely you won’t be able to get rid of it, but you can kill it with spicy spices. For example, aromatic garlic, rosemary, basil, and mint will cover the characteristic bitterness of Brussels sprouts. Also don’t forget about lemon juice and olive oil.

You should also try to remove the bitterness and smell by draining the first water immediately after boiling and then pouring in boiled water and cook for 5 minutes. Also add a teaspoon of sugar and lemon juice.

After cooking:

To maintain a beautiful green color, you can place boiled Brussels sprouts in water with ice cubes for 1 minute.

Bon appetit!!!



Brussels sprouts have a very delicate taste. Unlike white cabbage, it always turns out soft and covers quickly. golden brown crust 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 pan, 1 tbsp. l. white wine vinegar, the same amount of peeled sunflower seeds and 2 tbsp. l. soy sauce, salt, dry Italian herbs.

Brussels sprouts baked in the oven - healthy dietary dish.

  1. Directly frozen, the 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.
  2. The cabbage is laid out in the prepared form. The container must be greased with olive oil.
  3. All remaining components are combined in a separate bowl. The garlic is first peeled and crushed in a mortar.
  4. 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 cabbage, salt to taste, 70 g butter, 90 ml sour cream, 2-3 large spoons of breadcrumbs.

  1. How to cook Brussels sprouts with sour cream and breadcrumbs, we will consider in detail below.
  2. Vegetables are placed in water and cooked at low boil for 20-25 minutes. Next, they are washed with cold water and left in a colander until the excess liquid has completely drained.
  3. Pour crackers into a heated frying pan and brown for a couple of minutes with frequent stirring.
  4. Vegetable heads are transferred to a fireproof container covered with parchment. Pieces of butter are distributed over the entire surface of the dish. Salted sour cream is poured onto it.

All that remains is to sprinkle the treat with golden-brown breadcrumbs and bake it for 20-25 minutes at high temperature.

Roasted Brussels sprouts - a simple side dish for meat

Ingredients: 820 g vegetables, 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 delicious and original.
  1. Before cooking, limp and spoiled leaves are cut off from fresh cabbage. Next, the vegetable is washed well with running water, the heads of cabbage are cut in half and sent to boil in boiling water for 10-12 minutes. Salt and freshly squeezed lemon juice are immediately added to the water. The latter will relieve the vegetable of bitterness.
  2. Thin slices of bacon are fried in a dry frying pan until golden brown, and then placed on a plate.
  3. Cooked cabbage halves are cooked in the remaining fat. Added to the vegetable butter, a mixture of peppers, crushed garlic and, if necessary, salt.
  4. Bacon returns to the crispy cabbage. Together, the ingredients are fried for another 3-4 minutes.

The treat is delicious served with any garlic sauces.

Stewed cabbage in chicken broth

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

  1. The cabbage is washed, each head of cabbage is divided in half. Cut from halves Bottom part with a hard stalk.
  2. First, the onion is fried in well-heated oil. When it turns brown, pour the grated carrots into the frying pan. Vegetables cook together for another 3-4 minutes.
  3. Cabbage is added to the pan.
  4. First, frying continues over medium heat for a couple of minutes, and then the heat of the stove is reduced and the broth is poured into the container, salt and pepper are added. The treat is stewed under the lid for 15-17 minutes.

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

Steamed in a slow cooker

Ingredients: 340 g cabbage, 1 liter filtered water.


Steamed Brussels sprouts retain all their beneficial properties.
  1. Water is poured into the bowl of the “smart pan”.
  2. A special steamer container is installed on top.
  3. Place fresh or frozen Brussels sprouts on it.
  4. In the “Steam” program, the dish is cooked for 15-17 minutes.

The result is a dietary low-calorie treat.

In cream under a crispy crust

Ingredients: 420 g cabbage, 2 tbsp. very heavy cream, 120 g semi-solid or hard cheese, 2 tbsp. l. corn starch, 30 g butter, salt, nutmeg.

  1. Frozen cabbage, without prior defrosting, is placed in boiling salted water and cooked for 2-2.5 minutes.
  2. Bring half the cream to a boil.
  3. In the remaining dairy product corn starch is diluted. Boiling cream is also poured into this.
  4. Butter, nutmeg and salt are added to the future sauce.
  5. The heads of cabbage are laid out in the prepared form, on top of which the creamy 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 chicken hearts, large carrots, 60 g celery root, white onion, 3-4 medium potatoes, 230 g Brussels sprouts, salt, a bunch of various greens.


Brussels sprouts soup is suitable for both children and adults.
  1. The by-products are removed from everything unnecessary and sent to boil in salted boiling water for 15-17 minutes.
  2. Then grated carrots and celery, as well as diced onions and potatoes are added to the boiling broth.
  3. After another 8-9 minutes, cabbage is added to the soup. The dish is salted and after boiling again, cooked for 6-7 minutes.

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

Brussels sprouts 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, clove of garlic, mixture of peppers.

  1. The stalks are cut off from the heads of cabbage, and a cross-shaped cut is made in their place. Next, the vegetable is sent to cook in boiling water for 3-4 minutes.
  2. The liquid is drained, a new one is collected and salt is added to it. The cabbage is cooked in this water for 20 minutes. About 5 minutes before cooking, add the juice of half a lemon to the pan.
  3. Mushrooms are boiled separately.
  4. The peppers are brushed with a drop of olive oil and baked in a very hot oven for 10 minutes on each side. Next, it is wrapped in cling film and left for another 7-8 minutes.
  5. Peel the cooled vegetable, remove the seeds and stalk.
  6. Boiled mushrooms and cabbage are fried in any oil until golden brown.
  7. For the dressing, mix crushed garlic, salt, pepper, soy sauce, remaining olive oil and 1 tbsp. spoon of lemon juice.
  8. All prepared ingredients are combined in a deep bowl.

The finished Brussels sprouts salad is dressed with the resulting sauce and served while still hot. The top of the treat is sprinkled with pine nuts.

A delicious omelet option

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


Omelet with Brussels sprouts is a delicious and healthy breakfast for the whole family.
  1. The cabbage is cleaned of damaged top leaves, washed with water and lightly dried with paper towels.

    1. The chicken breast is carefully cut in the middle and on the sides. Next, you need to open it with a “pocket”.
    2. The meat is thoroughly beaten 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.
    3. The dish is prepared in a double boiler for about half an hour.

    The meal is served with a light vegetable salad. First, the roll must be cut into small pieces.

    How long to cook frozen Brussels sprouts?


    Exact time Cooking Brussels sprouts depends on the size of the heads.

    Housewives who use the vegetable under discussion in their culinary experiments are concerned with the question: how long to cook frozen Brussels sprouts? The exact cooking time depends on the size of the heads of cabbage. On average, the vegetable is cooked for 12-17 minutes. If cabbage is added to soup or baked in the oven, then pre-boiling is not necessary.

Although Brussels sprouts are rightfully considered a relative of wild cabbage, their origin remains a mystery. Brussels sprouts were first grown several centuries ago in the northern part of Europe, near Brussels, so the vegetable fully lives up to its name. The stalk of Brussels sprouts can reach one meter in height and produce up to forty fruits. It is customary to harvest cabbage when it reaches three centimeters in diameter - this is one of the indicators of ripeness.
Brussels sprouts are an excellent source of vitamin C, potassium and folic acid. Like other cruciferous vegetables, it has antitumor properties.

  • Choose small, firm, bright green fruits with firm, intact outer leaves.
  • Remember that the diameter of Brussels sprouts should not exceed three centimeters. Small young cabbage is softer and sweeter.
  • Try to choose fruits that are the same size. This is necessary for even cooking.

Fresh Brussels sprouts are stored in a perforated container plastic bag in the refrigerator for no more than three days; fresh frozen cabbage can be stored for a very long time, along with other greens.

  • Before cooking, trim the ends of each head and remove any wilted leaves. You can make an X-shaped cut at the base of the head of cabbage to reduce cooking time.
  • To remove possible worms inside the fruit, soak the cabbage for fifteen minutes in water with vinegar or lemon juice. This tip only applies to fresh Brussels sprouts, of course.
  • To cook Brussels sprouts, place them in a saucepan with a little salted cold water(about 2-3 cm, if the cabbage is in one layer), bring to a boil and cook for 10 minutes.
  • You can cook Brussels sprouts in a steamer. To do this, place the cabbage in the appliance basket and cook it for 15 minutes. When the cabbage is ready, season with fine salt.
  • Brussels sprouts cook in the microwave in 4-5 minutes.

If you overcook the cabbage, it will taste bitter.

Submission methods

  • Brussels sprouts can be eaten raw. Cold Brussels sprouts go well with vinaigrette.
  • When hot, cabbage can be served on breadcrumbs or with fried almonds; it can be stewed with other vegetables: potatoes, carrots, broccoli, cauliflower, etc.

Funny heads of cabbage attract the attention of everyone who strives to proper nutrition. I suggest we talk about how to cook fresh Brussels sprouts.

And at the same time, let's think about what to do with frozen food in order to get maximum benefit and pleasure during the cold season.

Brussels sprouts are not a parody of cabbage, but a valuable dietary product. She has mass useful properties which we have examined in detail.

Fresh vegetables are a seasonal product, but frozen ones are easy to find in any supermarket. The preparation is almost the same, the only difference is in the preparation.

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Before cooking, fresh forks are cut from the stem. Then remove the top leaves from them and wash them. The frozen food is sent straight from the bag into the container.

What can you cook with Brussels sprouts?

Cute little forks are steamed, stewed, baked and deep-fried. They will be the main ingredient or a spectacular addition. They are used for soups, stews, and appetizers. In any form, cabbage will be tasty and nutritious.

The miniature vegetable is added to pizza, pasta, and combined with seafood or soft cheese. Cooking is a pleasure! It is used to make pureed soups for children's and diet food.

The fruits are used in festive table decorations. They fill any dish with new shades of taste and increase nutritional value..

I don't consider Brussels sprouts as an alternative to cabbage. She is self-sufficient. This is an exquisite vegetable delicacy with a noble taste. Each copy is a “one bite” portion unit.

Frozen Brussels sprouts - how to cook fast and tasty?

The quality of food directly depends on the raw materials, processing method and storage mode. At low temperatures, most beneficial substances are preserved.

I prefer to buy products from Russian manufacturers. It is cheaper, always in stock, and always of excellent quality.

How to cook Brussels sprouts?

Preparation begins with boiling. This important stage. If you skip it, you risk getting something tough and inedible. There is no need to defrost the product.

Do the following:

  1. Take a pan of sufficiently large volume. For 0.5 kg of product – 3 liters.
  2. Place on the stove and wait until it boils.
  3. Add some salt. A tablespoon without the top will be just right.
  4. Empty the contents of the package.
  5. Wait for it to boil. Cover with a lid.
  6. Cook until half cooked.

There are no exact time recommendations. The degree of cookedness is determined with a toothpick or a thin knife. Take out a large specimen and pierce it. If the toothpick fits in freely, place it in a colander. This usually happens within 5-10 minutes.

If you steam it, it will take a little longer to process. I like vegetables to melt in my mouth. If you like, leave them slightly undercooked so you can put them in the oven or frying pan later.

Don't be afraid that the forks will boil over. This is not a threat to them. They are quite strong.

What then?

If you don’t know how to cook frozen Brussels sprouts, then choose a simple method to start with:

  1. Boil half a kilo of cabbage.
  2. Drain the boiling water.
  3. Heat the frying pan.
  4. Melt a piece of butter.
  5. Put down the heads.
  6. Add some salt.
  7. Add paprika, black pepper and.
  8. Brown.

Serve hot as an appetizer on its own or in addition to mashed potatoes.

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Brussels sprouts: cooking recipes– the best

A miniature copy of its white cabbage relative goes well with most vegetables. It enhances the taste of pork and complements omelettes and baked goods. I offer several options that I like.

Green pizza "3 cheese"

You definitely haven't tried this before! The baked goods look beautiful. It is filling and tasty. The given quantity is enough for 2 pizzas.

Ingredients:

  • Dough (you can use ready-made dough).
  • Packaging of boiled heads of cabbage, cut into quarters.
  • Red onion.
  • Bunch.
  • Half a cup of grated parmesan and mozzarella mixture.
  • A spoonful of ricotta.
  • Two tomatoes.

Procedure:

  1. Heat the oil, fry finely chopped onion and tomato slices. Don't forget to pepper.
  2. Distribute the dough into the mold.
  3. Place roast, ricotta and cabbage on it.
  4. Sprinkle with cheese mixture.
  5. Bake for 20 minutes. in an oven preheated to 220 degrees.
  6. Serve immediately.

Brussels sprouts recipe in a frying pan

This is the best option for those who do not want to bother with pre-cooking. The idea is to let the cabbages thaw and soften.

For better taste combine cabbage with dairy products. Before removing from heat, add grated suluguni.

You will need:

  • Half a kilo of heads.
  • Low-fat sour cream – 100 g.
  • A pinch of ground paprika, .
  • A glass of vegetable oil.
  • Greens - optional.
  • Salt - a third of a teaspoon.
  • A clove of garlic.

Recipe:

  1. Pour the contents of the bag into a container.
  2. Add 1-2 tablespoons of vegetable broth.
  3. Cover with a lid.
  4. Put it on fire.
  5. Simmer until soft (about 12 minutes).
  6. Remove the cover.
  7. Turn up the heat.
  8. Wait for the liquid to evaporate.
  9. Fry until golden brown.
  10. Don't forget spices and crushed garlic.
  11. Stir.
  12. Fill with sour cream.
  13. Let it boil.
  14. Serve.

You will get a tasty and healthy side dish that goes well with meat and poultry. It's not a shame to submit it to fried potatoes or

Beautiful Brussels sprouts dish in the oven

Place the prepared heads of cabbage in a mold, add spices (universal mixture). If available, use cherry tomatoes and new potatoes up to 4 cm in diameter.

Top with sour cream and grated cheese. Any hard varieties will do. Bake until browned.

Stew in a slow cooker

Modern technology gives room for imagination and various variations. I'm a big fan of the slow cooker. It makes everything a little tastier 😉

Prepare the following:

  • 250 g main ingredient,
  • Medium sized tomato.
  • Several branches.
  • A spoonful of heavy cream.

Procedure:

  • Pour 50 ml of liquid into the bowl.
  • Throw in the cabbage.
  • Wash the vegetables, cut into pieces, pour into a bowl.
  • Turn on the “soup, boil” mode.
  • After the signal, start the “extinguishing” mode.
  • Just before completion, add cream and seasonings.

A small amount of liquid is formed during the cooking process. It can be thickened. Mix in some corn semolina.

Korean Pickled Brussels Sprouts

If you are lucky enough to collect summer cottage If the harvest is rich, then pickle or preserve some of it. Otherwise, it's an expensive pleasure.

In Russian climatic conditions the plant ripens with difficulty. The growing season lasts more than six months in the absence of sharp temperature fluctuations. For countries heated by the Gulf Stream, this is suitable. For us - no.

So, we need:

  • Brussels sprouts – 1 kg.
  • Carrots – 2 pcs.
  • Garlic – 1 head.
  • Black pepper – 1 tsp.
  • Bay leaf.
  • Apple cider vinegar – 100 g (6%).
  • Salt – 2 tbsp. l.
  • Sugar – 1 tbsp. l.
  • Vegetable oil - a quarter cup.

Subsequence:

  1. Wash the heads of cabbage and remove the top leaves.
  2. Grind the carrots and garlic on a grater.
  3. Mix and place in jars.
  4. For the marinade, combine a liter of water and the remaining ingredients and bring to a boil. Add the vinegar last.
  5. Fill the contents of the jars.
  6. Cover with lids.
  7. Place the containers in a pan of water. Place a napkin on the bottom.
  8. Sterilize by boiling for 20 minutes.
  9. Cork.

Wait two weeks before trying, otherwise it won't marinate. I use screw caps. This saves a lot of energy and time. Once - and that's it!

Now you know how to cook Brussels sprouts, fresh and frozen. Treat yourself to original snacks with excellent taste. I hope you enjoy them 😉 Bon appetit!

Very reminiscent of a Christmas tree, Romanesco cabbage and Brussels sprouts can decorate Lenten festive table. And the New Year holidays, as it happened historically, fall during the Nativity Fast.

Cooking this dish may interest you. Of course, cream cheese sauce can easily be replaced with any sauce. This will make the taste of the dish even brighter and more elegant.

Romanesco cabbage (Italian romanesco - Roman cabbage) is the result of breeding experiments by crossing cauliflower and broccoli. It tastes very much like cauliflower and refers to dietary and easily digestible products.

According to surviving historical documents, Romanesco cabbage was first cultivated in areas near Rome in the 16th century. It gained worldwide popularity only after the 90s. 20 tbsp.

You, of course, remember that steamed dishes are healthy. Cook with pleasure. Have a festive mood!