Brussels sprouts. Recipes for cooking frozen food for the winter, benefits and harms, in the oven, slow cooker with chicken, mushrooms, eggs, cheese, meat. Photo

Publication in the group: Vegetable dishes

Brussels sprouts, with their low calorie content (35 kcal per 100 g), are a valuable source of nutrients. The vegetable is especially rich in vitamins C, A, group B, fiber, and easily digestible protein.

Eating cabbage is good for the heart and blood vessels, prevents infectious diseases and cancer, and helps remove toxins from the body. Pregnant women, those recovering from surgery, as well as people who want to lose excess weight can use various recipes for preparing the vegetable.

Brussels sprouts in the oven

Brussels sprouts, recipes for which are provided later in the article, do not always turn out tasty and appetizing. The problem is improper heat treatment, which causes the vegetable to turn into a shapeless mass and acquire an unpleasant odor. The secret is that the oven temperature when baking cabbage should be maximum, which will make it possible to obtain a ruddy and aromatic product that retains its shape.

What ingredients will you need?

What to take:

0.5 kg Brussels sprouts;
50 ml olive oil;
salt pepper.

Step by step process

How to cook:

First, preheat the oven to maximum temperature, leaving in it the form in which the dish will be prepared.
Meanwhile, prepare the cabbage by mixing it with oil, salt and pepper to taste.
Then take out a hot baking sheet, place the vegetable on it, and put it in the oven for 20 minutes.

What can I add?

When baking cabbage, you can add garlic for added spice.

It also goes well with tomatoes and sweet peppers. In addition, with such additives the dish will become more colorful. Also, connoisseurs of the vegetable recommend eating it with bacon, frying it separately in a frying pan. The ingredients are mixed, after which the dish can be served.

Rules for serving dishes, decoration

The finished vegetable should be removed from the oven, placed on a suitable plate, sprinkled with finely chopped cilantro or seasoned with sesame paste. You can also prepare a sauce for cabbage from natural yogurt, lemon juice, and chopped mint. Combine the ingredients and add salt and pepper. After spreading the sauce over the dish, place the cabbage on it. You can sprinkle it with chopped almonds and mint.

The vegetable dish is eaten on its own or served as a side dish for meat. A side dish for the cabbage itself can be rice or potatoes.

Baked in the oven

Cooking time: 30 minutes.
Number of servings: for five to six people.
Calorie content: 89 kcal (per 100 g).
Purpose: for breakfast, second course.
Cuisine: European.
Difficulty: easy.

If cabbage is only a dietary product rich in fiber for you, if you are convinced that vegetables cannot be cooked tasty, be sure to try this dish. Made in a heat-resistant form, baked Brussels sprouts with cheese, bacon and almonds will not leave even seasoned gourmets indifferent. It can be made from fresh or frozen cabbage heads. A properly prepared casserole has an amazingly beautiful crispy cheese and almond crust.

Ingredients:

main component –0.7-0.8 kg;
bacon – 120-150 g;
hard cheese – 120 g;
egg – 3 pcs.;
sour cream – 200 g;
almonds (in petals) – 40 g;
salt, pepper, nutmeg.

Cooking method:

Boil the washed cabbage balls in salted water for five minutes.
Grease a heat-resistant container with high sides with oil, lay out the cabbage in one layer (whole heads or halves).
Cut the bacon into cubes. It’s good if the product contains no less meat than lard. You need to add it to the cabbage heads, distributing it evenly over the entire area of the form.
Start filling. Mix eggs, sour cream, two-thirds of grated cheese. Add a little salt and spices to taste.
Carefully pour in the mixture. Sprinkle the remaining cheese (about 40 grams) and almonds on top.
All that remains is to bake the dish in a preheated oven until golden brown (this will take about 20 minutes).

Brussels sprouts with lemon

Brussels sprouts go well with lemon. The aromatic vegetable will be an excellent addition to a fish or meat dish.

Ingredients

What is necessary:

Brussels sprouts – 400 g;
0.5 tbsp. water;
2 tbsp. l. olive oil;
lemon juice – 1 tbsp. l.;
salt pepper.

Preparation

How to prepare:

First, place the cabbage in a frying pan with olive oil, add water, salt and pepper, and cook for 5 minutes. If necessary, you can add a little more liquid.
When the vegetable turns golden, transfer it to a plate and sprinkle with lemon juice. You can add a little more salt and pepper. Before serving, the cabbage is decorated with citrus slices.

Raw cabbage baked in the oven

The difference between this recipe is that you do not need to pre-boil the product.

Ingredients:

cabbage 200 gr.;
water 4 tablespoons;
vegetable oil 1 spoon;
salt and pepper.

The step-by-step recipe is as follows:

Wash the heads of cabbage. Cut each into two halves. Preheat the oven to 200 degrees.
Add oil, water and spices to the cabbage.
Place on a baking dish with the cut side down.
Cover. Cook for 10 minutes.
Let's open it. Bake for another 10 minutes until crispy.
You can add more oil if desired.
Ready.

French bean eintopf

Eintopf is a German dish. The basis for its preparation is water or broth.

Brussels sprouts. Recipes for making delicious soup.

The result is a thick and rich soup that can be consumed as both a first and second course.

Compound

For 3 servings of the dish you will need:

0.5 tbsp. beans;
700 ml water;
250 g meat;
1 onion;
100 g Brussels sprouts;
1 carrot;
100 g green beans;
2 potatoes;
1 clove of garlic;
bay leaf, cloves, peppercorns;
a little grated cheese.

Preparation

Procedure:

First, soak the beans. It's better to leave it overnight.
Then the beans and meat are brought to a boil, spices are added and cooked for 40 minutes, turning the heat to low.
In the meantime, peel and cut potatoes and onions into cubes, grate celery root and carrots on a coarse grater (can be cut into strips).
Then the vegetables are placed in a pan with the prepared broth and cooked for another 20 minutes.
After this, add cabbage and green beans to the soup, add salt and leave on low heat for another 10 minutes.
The finished eintopf is poured into plates, sprinkled with chopped garlic and herbs, and a little grated cheese is added.

Salad with fried vegetables and pomegranate

An unusual salad can be used as a holiday dish. It has a bright taste and looks elegant.

Ingredients

What you need to prepare:

250 g Brussels sprouts;
1 clove of garlic;
1 tbsp. l. honey;
30 ml wine vinegar;
20 g butter;
250 g pumpkin;
¼ pomegranate;
150 ml olive oil;
a little arugula and spinach, lettuce;
apple – 1 pc.;
mustard - 1⁄2 tbsp. l.;
salt, sugar, pepper.

Preparation

Step-by-step instruction:

First, boil the cabbage in salted water for 5 minutes, remove it and transfer it to cold water. This will preserve the beneficial properties and color of the product.
Then fry chopped garlic in heated butter, add dried cabbage and cook for 2 minutes, remembering to stir.
After this, balls are cut out of the pumpkin using a special knife. You will need approximately 25 pcs. Fry them in a frying pan greased with olive oil for 3 minutes, add sugar, a little salt and pepper.
Then mix honey, mustard and vinegar, add salt and pepper. Begin to beat the mixture, while adding olive oil little by little.
Next, cut the apples into small slices and pour them with the prepared sauce (2 tbsp.). Add chopped herbs to the remaining sauce and mix.
Then lettuce leaves and pumpkin slices are placed on the dish. Next comes a ball of cabbage and chopped apples with sauce. At the end, the salad is decorated with pomegranate seeds and served.

How to Freeze Brussels Sprouts

If you grow this wonderful cabbage yourself, from the whole variety of varieties, choose those that ripen earlier. The plant grows for a long time, the harvest can be harvested in stages. Remove and freeze the lower heads that reach a diameter of 3-4 cm, and let the upper ones continue to grow. Before freezing, boil in salted water for 5-7 minutes. Remove excess moisture. Freeze the heads on trays at a temperature no higher than minus 20 degrees, and later put them in bags for storage.

Roasted Brussels Sprouts with Chestnuts

Brussels sprouts, the recipes for which can be very unusual, go well with chestnuts, resulting in a hearty dish.

It can be consumed on its own, as well as with meat or fish.

Ingredients

What is necessary:

0.5 kg Brussels sprouts;
150 g roasted chestnuts;
1 onion;
2 tbsp. l. butter;
0.5 l chicken broth;
3 tbsp. l. flour;
1 tbsp. l. lemon juice;
¼ tsp. nutmeg;
grated cheese – 100 g;
pepper, salt, herbs.

How to cook

Instructions:

First, cut the cabbage heads in half, as well as peeled chestnuts.
After this, cut the onion into rings and fry it in a frying pan with butter until it turns golden. Then transfer the onions to a plate, fry the flour in a frying pan for 2 minutes, pour in the broth, add lemon juice and spices.
Next, add cabbage and chestnuts to the sauce, mix the mixture and simmer for 2 minutes, after which the ingredients are transferred to a baking dish, garnished with onion rings, grated cheese and herbs on top. Bake the dish, covering it with a lid or foil, for 50 minutes.

Puff pastry bagels with Brussels sprouts and bacon

Prepare Brussels sprouts like sausage rolls. Delicate puff pastry and filling with cheese and prosciutto - who can resist it? Recipe:
Puff Pastry Bagels with Brussels Sprouts and Bacon

Stewed Brussels sprouts

To preserve the taste and benefits of the vegetable, it is recommended to stew it in butter.

The recipe follows.

Ingredients

For 4 servings you need to prepare:

1 kg Brussels sprouts;
100 g butter;
salt, spices.

How to cook

Sequencing:

First, sort out the cabbage, remove damaged leaves, wash and cut in half. Then heat the frying pan and melt the butter on it. It is important to ensure that it does not burn.
After this, add the vegetable to the frying pan and simmer it until the halves become translucent and soft. After this, stir the cabbage and cook it for another 10 minutes, adding spices to taste.

Brussels sprouts with sour cream

Cabbage stewed in sour cream turns out soft and has a delicate creamy taste.

Serve it with meat or poultry dishes.

Compound

Products needed to prepare the dish:

Ingredient	Quantity
Water	100 ml
Brussels sprouts	0.5 kg
Onion	2 pcs.
Vegetable oil	30 ml
Carrot	1 PC.
Flour	2 tsp.
bell pepper	100 g
Sour cream	1 tbsp.
Garlic	4 teeth
Spices, herbs	Taste

How to cook

Instructions:

First, the cabbage is washed, boiled in boiling water, adding a little salt, for 10 minutes, after which the liquid is drained.
Next, cut the peeled onion into cubes and fry in oil until it becomes transparent. Then cut the pepper into cubes and add it to the frying pan with the onions. The composition is prepared for another 3 minutes, after which I add grated carrots, mix and simmer for another 5 minutes.
Next, place the boiled cabbage in the frying pan and simmer the vegetable mixture for another 3 minutes.
Meanwhile, combine sour cream with water and flour, beat until smooth and pour over vegetables. Add chopped garlic, spices, herbs and after 1 minute. turn off the fire. Allow the finished dish to brew for 5 minutes.

Frozen Brussels sprouts soup

Brussels sprout soups
Ingredients required:

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

Cooking process:

Boil whole cabbage for 10 minutes, remove with a slotted spoon and cool.
Cut the heads of cabbage into 2-4 pieces (depending on their size). If they are very small, then you don’t have to cut them.
Peel the potatoes, cut into thin disks or small slices.
Place butter and cabbage, finely chopped garlic and ginger on the bottom of the saucepan. Lightly fry the cabbage.
Pour two liters of water or vegetable broth over the cabbage, bring to a boil, add salt, add potatoes and simmer for 15-20 minutes.
When serving, top with sour cream.

The recipe will appeal to vegetarians. This light soup can also be consumed while following a weight loss diet. If you replace the butter with vegetable oil, you can eat this soup during fasting.

Warm salad with Brussels sprouts

A warm salad with Brussels sprouts can replace the main course.

It has a unique taste and is not difficult to prepare.

Ingredients

Required Products:

150 g Brussels sprouts;
100 g champignons;
1 onion;
3 cloves of garlic;
1 tomato;
1 egg;
vegetable oil – 1 tbsp. l.;
salt, spices.

Cooking instructions

Procedure:

First of all, boil the cabbage until tender.
Then cut the mushrooms in half, fry them a little in oil, and then add halves of cabbage, chopped onions, and spices to the frying pan. When the ingredients are ready, add chopped garlic and turn off the heat.
After this, the salad is placed on a dish, pieces of tomatoes are added, and mixed. For decoration use chopped coarsely boiled eggs and herbs.

Soup

Cooking time: 25-30 minutes.
Number of servings: for three to four persons.
Calorie content: 44 kcal (per 100 g).
Purpose: first course, baby and dietary food.
Cuisine: European.
Difficulty: easy.

Cream soup and puree soup have recently entered Russian cuisine, but in Europe they are popular and traditional. Light and tender, varied, tasty, beautiful, they conquer the hearts and stomachs of their compatriots. Creamy Brussels sprout soup cooks very quickly. It is served with an egg and white croutons, and garnished with a sprig of herbs. Offer this soup to a child who is reluctant to eat vegetables, and you will be pleasantly surprised by his appetite.

Ingredients:

main component – 600 g;
onion (large) – 1 pc.;
potatoes (large) – 2 pcs.;
cream of any fat content – 100 ml;
butter – 1 tbsp. l.;
salt, nutmeg, pepper.

Cooking method:

Cut the onion into half rings and fry in butter in a thick-bottomed saucepan or multicooker bowl.
Pour a liter of boiling water over the fried onions. Place cut vegetables into boiling water. Boil until the potatoes are ready. Add cream.
Puree the mixture in a blender bowl and bring the puree to a boil. Salt and add spices. Serve the soup with croutons and half a boiled egg.

Steamed Brussels sprouts in a slow cooker

Brussels sprouts, the recipes for which are used by fans of proper nutrition, perfectly retain their beneficial properties when steamed.

A delicious dietary dish can be made in a slow cooker.

Composition of the dish

Required:

200 g cabbage;
0.5 tbsp. l. olive oil;
spices to taste.

Preparation

What do we have to do:

First, wash the vegetable and get rid of spoiled leaves.
After this, put the cabbage in a container for steaming, place it in the bowl of the device and cook the vegetable for 10 minutes.
Then the cabbage is placed on a dish and seasoned with olive oil and spices. If desired, the oil can be replaced with natural yogurt.

The perfect winter salad

What other Brussels sprout dishes should you try? A warm, colorful salad of cabbage, couscous, mushrooms and carrots is the perfect addition to the winter menu.

First of all, pour 150 g of washed couscous with 300 ml of boiling water, add a pinch of salt and steam under the lid for 15 minutes. At this time, cut 150 g of champignons into wide slices, and small carrots into thick circles. Brown them in a frying pan with oil. Also boil 200 g of Brussels sprouts in salted water until completely softened. Mix steamed couscous, cabbage, mushrooms and carrots in a salad bowl. Salt and pepper to taste, season with olive oil and lemon juice. Be sure to serve the salad warm, garnishing each serving with fresh herbs.

We hope you now enjoy rediscovering the wonderful vegetable that is Brussels sprouts. As you can see, dishes with her participation may well be tasty, interesting and sophisticated. Find even more recipes with Brussels sprouts with photos and step-by-step descriptions on the “Eat at Home” website. And share your signature recipes in the comments.

Brussels sprouts puree

Brussels sprouts, recipes for which are also useful for young mothers, can be included in the menu of children from 6 months in the form of puree.

This dish is great for vegetarians and can also be a side dish for meat.

What you will need

Required ingredients:

200 g Brussels sprouts;
1 tsp. olive oil.

Preparation

How to prepare:

First, wash the cabbage well and pour boiling water over it. After the liquid boils, reduce the heat and cook the vegetable for 20 minutes.
When the cabbage is ready, remove it from the water and grind it in a blender to a puree, then season it with oil and mix well.

Garnish with nutty notes

Brussels sprouts with nuts make a delicious combination. Especially if you add new potatoes. But since now is not the season, you can take small varieties of tubers.

Boil 300 g of potatoes in salted water, peel and sprinkle with vegetable oil. While the potatoes are cooking, let's blanch 300 g of Brussels sprouts. At the same time, heat a deep frying pan with vegetable oil and fry a clove of garlic in thin slices for a minute. Then pour in the chopped onion and sauté until transparent.

Now add Brussels sprouts with boiled potatoes to fry, sprinkle with lemon juice and fry for just a couple of minutes. Place everything on a plate with lettuce leaves, sprinkle with roasted pine nuts and parsley leaves. This dish will be an original side dish for meat or poultry.

Brussels sprouts with ham

The ham in this dish can be replaced with sausage, but then it will not be as tasty.

Broccoli is also prepared using this method.

Ingredients

What to take:

Brussels sprouts – 0.5 kg;
ham – 350 g;
carrots – 1 pc.;
eggs – 2 pcs.;
pepper, salt.

Preparation

How to cook:

First, boil the cabbage in salted water for 10 minutes.
Then the ham is cut into strips, the carrots are grated on a grater with small holes, and the eggs are beaten with salt and pepper.
After this, the cabbage is transferred to a fireproof form, sprinkled with grated carrots, and pieces of ham are placed on top. Everything is poured with egg mixture and put in the oven for 20 minutes.

With Chiken

Cooking time: 45-50 minutes.
Number of servings: for two to three persons.
Calorie content: 89 kcal (per 100 g).
Purpose: for lunch, second course.
Cuisine: European.
Difficulty: easy.

If you add chicken fillet to the previous recipe, you will get a balanced dish for lunch, moderately light so as not to cause drowsiness and heaviness in the stomach, but at the same time perfectly satiating, giving strength and vigor. Chicken with Brussels sprouts in the oven turns out tender, soft, melting in your mouth, and the golden crust that forms during baking makes the dish incredibly appetizing.

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Ingredients:

main component – 0.3 kg;
chicken fillet – 0.5 kg;
milk – 300 ml;
butter – 30 g;
flour – 30 g;
hard cheese – 50 g;
salt pepper.

Cooking method:

Place the fillet in boiling water and boil for 20-25 minutes. Remove and leave to cool.
Pour boiling water over the prepared cabbage and cook for 10-15 minutes. Pat dry on a paper towel and cool slightly.
We need to make the sauce. Pour a small amount of milk into the flour, stir until smooth, gradually pouring in the entire 300 ml. Add oil to the mixture and start cooking, stirring constantly. Don't forget to add salt and pepper. Cooking time is no more than three minutes.
Prepare the heads of cabbage (divide large ones into two parts), cut the chicken into large cubes. Grate the cheese on the fine side of the grater.
Place a mixture of cabbage balls and chicken meat on the bottom of the mold, pour in the sauce, sprinkle with cheese. You need to bake the dish in the oven until a nice crust forms.

Roasted Brussels sprouts

This recipe can be used by vegetarians or fasting people.

The dish can also be used as a side dish.

What you will need

To prepare the dish you need to take:

0.5 kg Brussels sprouts;
100 liters of onion;
1 sweet pepper;
1 tbsp. l. balsamic sauce;
30 g pine nuts;
1 tbsp. l. vegetable oil.

Instructions

Cooking steps:

To begin with, the washed cabbage is cut into halves, and the onion is finely chopped and fried in oil until it becomes transparent.
Next, cut the pepper into cubes, add it to the frying pan with the onions and simmer until the vegetables become soft.
Place the prepared vegetables on a dish and place the cabbage in the frying pan so that the cuts are at the bottom. Fry the vegetable for 5 minutes, then stir and cook for another 5 minutes.
After this, put the onions and peppers back into the frying pan and simmer everything over low heat until the cabbage is soft, add balsamic sauce and turn off the heat. When serving, decorate the vegetables with nuts.

Cabbage with nuts and mushrooms

The ingredients are as follows:

Brussels sprouts 0.5 kg;
mushrooms 300 gr.;
nuts 50 gr.;
vegetable oil 3 tablespoons;
soy sauce 2 tablespoons;
lemon juice 2 tablespoons;
honey 1 spoon;
parsley;
salt and pepper.

We do the following:

Clean the cabbage and mushrooms. Remove the husks from the nuts.
I cut each head of cabbage into ladles.
Fry the vegetable in a small amount of oil.
Add mushrooms. Reduce the fire. As soon as the juice begins to release from the mushrooms, it is necessary to simmer for about 5 minutes over low heat.
We are preparing the dressing. Mix lemon juice, soy sauce and honey in a container. Add pepper. Watch the amount of soy sauce carefully, it may be too salty.
Pour the dressing over the stewed ingredients. Cook for another 5 minutes.
We take any nuts (peanuts or walnuts will do). We grind them. Note! Nuts cause allergies, so not everyone is allowed.
Grind peanuts.
Add to the dish and fry for 1 minute.
Let's taste it. You may need to add more pepper or salt.
Turn off the fire.
Chop the greens. Add directly to the pan. Mix.
We wait for the dish to brew.
Serve as a side dish or as a separate meal.

Salad with apples and Brussels sprouts

This easy salad can be prepared after the holidays to get in shape.

It perfectly combines sour apples with fresh cabbage.

What you will need

It is necessary to prepare the following components:

0.5 kg cabbage;
1 apple;
50 g of any nuts;
70 ml olive oil;
2 tbsp. l. vinegar;
20 tons of cheese;
spices.

How to cook

Sequencing:

First, they sort, wash and dry the cabbage, and chop it finely.
Next, prepare a dressing of olive oil and vinegar with salt, pour it over the cabbage and let it brew for a quarter of an hour.
After this, cut the apple into small pieces and add it to the salad, mix the ingredients.
Next, dry and chop the nuts, grate the cheese, sprinkle them on the finished salad and serve it to the table.

Brussels sprouts in sour cream

Cabbage stewed in sour cream turns out soft and tender.

This heat treatment allows you to reveal its taste and preserve its beneficial properties.

Required Ingredients

What to take:

300 g Brussels sprouts
5 tbsp. l. sour cream;
30 ml vegetable oil;
1 tsp. mustard beans;
salt.

Cooking process

What do we have to do:

First of all, you need to boil the cabbage heads until tender, drain them in a colander, and then cut them into halves.
Next, you need to heat the oil in a frying pan and fry the vegetable in it for 10 minutes, then add sour cream, mix thoroughly and cook for another 10 minutes.

Roasted Shredded Brussels Sprouts

Try serving this favorite vegetable grated. The secret is to use a food processor, which cuts the cabbage very thinly. Recipe:
Roasted Shredded Brussels Sprouts Categories:

Main courses / Vegetables and mushrooms / Appetizers / Vegetable appetizers / Salads / Vegetable salads / Recipe collections / Cabbage dishes / Cabbage main courses / Cabbage salads / Cabbage pies / Cabbage appetizers / Cabbage toppings / Brussels sprouts dishes / Fried cabbage / Stewed cabbage / Food Network - recipes

Useful tips and tricks

Brussels sprouts are prepared in different ways.

But when using any recipe, you should remember some rules:

You need to choose a fresh vegetable without stains or damage. It is advisable to buy cabbage by weight, since in packaging it becomes saturated with moisture and spoils faster;
Before cooking, it is recommended to soak the heads of cabbage in cold water to remove any dirt. It is necessary to take into account that when soaking the vegetable may gain liquid, so it must be allowed to dry thoroughly;
The tough leg of the vegetable must be cut off with a ceramic knife. The main thing is not to remove too much, otherwise the head of cabbage will fall apart during cooking;
When boiling a vegetable, it is recommended to add a small amount of salt and granulated sugar to the water, as well as 1 tsp. vinegar;
The optimal time for boiling heads of cabbage is 7 minutes. If the product was frozen, then it is cooked for 12 minutes. It’s very easy to check the readiness - you need to pierce the head of cabbage with a fork or knife;
It should be taken into account that during the heat treatment the cabbage heads will swell slightly and increase in size. Therefore, to boil them you need to choose a larger pan;
If the cabbage in the finished dish is a little bitter, this can be corrected with the help of any spices. You can also get rid of bitterness by immersing the vegetable in boiling water for 5 minutes, after which this liquid is drained, and the heads of cabbage are transferred to another pan with boiling water and cooked until tender. Some housewives simply cut the vegetable in half before cooking, then it will cook better and will not be bitter. But this option is not suitable for dishes where whole heads are needed;
in order to get rid of the specific smell of the vegetable, which not everyone likes, at the end of boiling you can add a little lemon juice to the liquid.
If a frozen product is used, there is no need to specifically defrost it. The heads of cabbage will thaw on their own during cooking. It should be taken into account that after freezing, the bitterness that is inherent in the vegetable will be felt more;
The shelf life of vegetables in the refrigerator is several weeks. You need to keep it in the vegetable compartment, but you shouldn’t wash it before doing this; this should be done immediately before cooking. You can store cabbage in the freezer for a couple of months.

Brussels sprouts are a healthy vegetable that contains a minimal amount of calories. There are many recipes for its preparation that are suitable for vegetarians, those who fast, and even for infants. The vegetable saturates the body with useful substances, and the taste is not inferior to other types of cabbage, the main thing is not to overcook it.

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.
A bunch of arugula.
Half a cup of grated parmesan and mozzarella mixture.
A spoonful of ricotta.
Two tomatoes.

Procedure:

Heat the oil, fry finely chopped onion and tomato slices. Don't forget to pepper.
Distribute the dough into the mold.
Place roast, ricotta and cabbage on it.
Sprinkle with cheese mixture.
Bake for 20 minutes. in an oven preheated to 220 degrees.
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 cabbage heads thaw and soften.

For best 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 ginger, paprika, turmeric.
A glass of vegetable oil.
Greens - optional.
Salt - a third of a teaspoon.
A clove of garlic.

Recipe:

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

You will get a tasty and healthy side dish that goes well with meat and poultry. There is no shame in serving it with fried potatoes or buckwheat.

A beautiful dish of Brussels sprouts 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 taste a little better