How to cook frozen Brussels sprouts. Brussels sprouts: cooking in a frying pan and in the oven

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Hello, dear readers! I’ll start this article by saying that Brussels sprouts are a very healthy vegetable. However, most housewives do not know how to cook Brussels sprouts deliciously. In vain, because it contains a lot of vitamins, and in terms of taste it is not inferior to colored or white cabbage.

Brussels sprouts recipes

Brussels sprouts differ from their relatives in size and shape. Moreover, small cats that grow in the axils of the leaves are eaten. These cats are stewed, boiled and fried, used for salads and soups.

Since cats have an original shape and small size, modern chefs widely use them when decorating dishes. True gourmets highly value the taste of dishes prepared from such cabbage.

Brussels sprouts in the oven

I dare to suggest that you, dear readers, not everyone knows how to cook Brussels sprouts in the oven. Now I will correct this by revealing a wonderful recipe.

Ingredients:

Brussels sprouts – 500 g
olive oil - 50 ml.
garlic - 2 cloves
bread crumbs - 0.5 cups
pepper, thyme, salt.

Preparation:

First of all, I wash the heads of cabbage and cut them in half.
Place the chopped cabbage in a saucepan and add water to cover the vegetables. I put the pan on the fire and cook for two minutes. Then I drain the water.
I mix olive oil with squeezed garlic and thyme.
I roll the Brussels sprouts in oil, salt and pepper. Then I place the vegetables in a baking dish and sprinkle with bread crumbs.
I put the baking sheet with the seasoned cabbage in the oven, preheated to 200 degrees. I bake for half an hour.

Video recipe

Finally, I’ll add that it only takes me 35 minutes to prepare the dish. This means that in case of unexpected guests, you will quickly prepare a tasty and original treat and will not find yourself in an unpleasant situation.

Brussels sprouts with champignons

One day I wanted to please my family with a wonderful and delicious dish. A friend shared a recipe for Brussels sprouts with champignons. Let me note that all members of my large family are crazy about this dish. I hope you like it too.

Ingredients:

Brussels sprouts - 500 g.
vegetable broth - 400 ml.
champignons - 300 g.
onion - 2 heads
garlic - 3 cloves
lemon juice, parsley, ground pepper, salt, vegetable oil.

Preparation:

Wash the cabbage thoroughly and remove the yellowed leaves. I leave small heads of cabbage whole, and cut large ones in half.
Pour water into a saucepan, bring to a boil, add lemon juice and salt. Then I put the cabbage in a bowl and after boiling, cook for 10 minutes. After this, I put the boiled cabbage in a colander.
Peel the onion and cut into thin strips. I peel the garlic and finely chop it.
I wash the champignons and cut them into small pieces. If they are not available, oyster mushrooms will do. I send them to a heated frying pan and add a little salt. Fry until golden brown.
Using a spoon with holes, I remove the mushrooms from the pan. I add a little oil and onion to the bowl. Fry over low heat until soft.
I combine the mushrooms with onions and chopped garlic and mix well. Sprinkle the resulting mixture with flour.
Pour in vegetable broth and heat. Stir the resulting sauce until it becomes thick. I add salt and pepper.
All that remains is to add the cabbage, stir and cover with a lid. In a few minutes the dish is ready.

Before serving, sprinkle the finished dish with chopped parsley. I most often use pasta or rice as a side dish. I often serve treats with mashed potatoes.

Video recipe

Brussels sprouts casserole

Housewives prepare a variety of dishes from this wonderful vegetable. I'll tell you the casserole recipe. I can say with confidence that the dish will appeal to both the average eater and the real gourmet. In addition, it is an excellent option for the New Year's menu.

Ingredients:

Brussels sprouts - 4 heads
chopped meat— 150 g
tomato paste - 200 g
onion - 400 g
hard cheese, sour cream, salt and pepper.

Preparation:

Pour some water into the pan, add cabbage, salt and cook for 10 minutes.
Fry finely chopped onion in a frying pan until blush appears, add tomato paste, spices, minced meat and salt.
I fry the resulting mass until the minced meat is ready. After that, pour in sour cream and simmer until it boils.
Place the boiled cabbage on a baking sheet. I spread the contents of the pan on top and add grated cheese. Bake in the oven for 10 minutes until the cheese has melted.

Finally, I would like to note that the menus of modern European restaurants include dishes that include Brussels sprouts. Every chef knows how to make a casserole. Now you know about it too.

Notably, most of these dishes include cream. Thanks to cream, the taste of Brussels sprouts becomes more delicate and refined.

Brussels sprouts salad recipe

The salad prepared according to my recipe is an excellent side dish for pork. The little Brussels sprouts are high in vitamins, protein and potassium, but have little fiber. It is excellent for dietary nutrition. Moreover, it is recommended to be consumed by people who suffer from cardiovascular diseases and hypertension.

Brussels sprouts contain many chemicals, carotenes and minerals that heal the body and prevent diseases.

Ingredients:

Brussels sprouts – 500 g
apple - 1 pc.
lemon juice - 2 tsp.
sour cream - 50 ml.
banana - 0.5 pcs.
sage, white pepper, salt.

Preparation:

I remove the top leaves from the Brussels sprouts, wash them and cut the heads into four parts.
Pour boiling water over and cook for 10 minutes. I drain the hot water and add the vegetables. cold water, and after that they are thrown into a sieve.
I peel the apple, remove the seed chamber and cut it into pieces. After that I pour lemon juice on it.
I mix the cooled cabbage with chopped apples, add a little pepper and salt.
All that remains is to prepare the dressing. I peel the banana, mash it with a fork, add salt and pepper. After this, add sour cream and lemon juice, mix well and beat.
I serve in portions, after pouring the dressing and sprinkling with sage.

As you can see, the salad recipe is simple and preparation does not require much time. This means that you can please your family at any time.

Making soup with Brussels sprouts

Housewives cook Brussels sprouts in different ways. Boil, fry and stew. I like to make aromatic soup from this vegetable.

Please note that I do not fry vegetables for soup, but add them fresh. As a result, it turns out aromatic and rich. Do you want to know how to cook soup? Read on for my recipe.

Ingredients:

Brussels sprouts – 200 g
chicken hearts - 200 g
potatoes - 5 pieces
carrots - 1 piece
celery – 50 g
dill, parsley, salt.

Preparation:

Boil the chicken hearts over low heat for a quarter of an hour.
At this time, I pass the celery root and carrots through a grater, and finely chop the onion. I send the prepared vegetables into boiling broth.
I peel the potatoes, wash them and cut them into small cubes. I add it to the soup.
After about 10 minutes, add Brussels sprouts, salt, bring the soup to a boil and cook for 5 minutes.
At the very end I add dill and parsley. I turn off the heat and leave the soup covered for a quarter of an hour to let it steep. I serve it hot with toasted croutons.

As you can see, there is nothing complicated in making soup. In addition, it is prepared from the simplest vegetables. Now you too will delight your family with this concoction. If they don't like it, cook delicious borscht.

Video recipe with nuts and red onions

Growing Brussels sprouts

Finally, let's talk about growing Brussels sprouts. It differs quite strongly from its relatives both in appearance and in agricultural cultivation techniques.

As you know, ordinary cabbage has only one head. Brussels sprouts can have up to 70 such heads; they can easily withstand 10-degree frost.

In almost all regions of our planet, cabbage is grown using seedlings. Ready seedlings are planted in the ground at the beginning of summer in a well-lit place. The fact is that even a slight darkening can cause a delay in the formation of the crop.

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

People have known about the beneficial properties of Brussels sprouts for a long time and use them with great success in preparing a wide range of dishes. can be eaten raw in, baked with other vegetables, cooked delicious soups, served as a side dish for meat, poultry and fish. Brussels sprouts are a Lenten food on days when Christian religious fasting is observed.

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

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

Recipes using Brussels sprouts

We offer recipes using Brussels sprouts to make delicious and healthy dishes. Food prepared according to this recipe can be used for various purposes, to feed people involved in sports, and simply to diversify the regular menu.

How to cook Brussels sprouts as a side dish

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

Brussels sprouts are washed and dried to remove moisture. Cut each small head of cabbage into quarters.
Fry the cabbage in vegetable oil until slightly brown. Add some salt. The cabbage is sprinkled with plenty of herbs and toasted nuts.

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

Trout steak with Brussels sprouts served with yoghurt topping

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

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

Ingredients:

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

Cooking

Portioned trout steaks coated olive oil. Add salt and season with black pepper.
Fish pieces are fried in a grill pan for 5-7 minutes on each side.
Brussels sprouts are boiled in salted water. Each head of cabbage is cut into halves.
Prepare the filling with yogurt. In a bowl, mix yogurt with grated horseradish and juice from a circle of lemon.
Chop onions and greens. Mix with yogurt. Add salt.
Place trout steaks and Brussels sprouts on a dish and top with yogurt topping.

Vegetable stew with Brussels sprouts

There is no such thing as too many vegetables. Combining vegetables with each other is very healthy and is considered a healthy food. Feel free to experiment by combining vegetables different dishes. Nutritionists recommend introducing a variety of vegetable combinations into your diet for weight loss.

We invite you to diversify your vegetable menu. This recipe for autumn vegetable stew will appeal to everyone who is losing weight and on a diet.

Ingredients:

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

Cooking

Pumpkin is cut into cubes.
Place pieces of chopped pumpkin and heads of Brussels sprouts into salted water. Boil for 5 minutes.
Remove the vegetables with a slotted spoon and place them in a colander to drain.
Cut the heads of Brussels sprouts into halves.
Onions are cut into half rings and fried in vegetable oil until transparent.
Carrots are cut into strips and fried along with onions. Add pumpkin. Continue to fry.
Lastly, add the Brussels sprout halves and fry along with other vegetables, stirring the vegetable mixture.
Add a little water and salt. Reduce heat and simmer the vegetable stew until cooked.

Brussels sprouts with cream

Baked in a mixture of eggs and cream, it is a light food that gives you a boost of vigor and energy for the whole day. Prepare Brussels sprouts for breakfast using this recipe and get the benefits and pleasure from this dish.

Ingredients:

Brussels sprouts - 300 g;
eggs - 2 pcs.;
cream - 100 ml;
butter - 2 tbsp. spoons;
hard cheese - 30 g;
parsley, dill - several sprigs;
salt.

Cooking

Boil Brussels sprouts in salted water until half cooked.
Cut into halves and fry in butter until beautiful golden brown.
Whip cream with eggs, add salt to taste.
The baking dish is greased with butter. Place the fried cabbage in a mold and pour in the egg-cream mixture.
Bake in the oven until done. Sprinkle with grated cheese and chopped herbs.

Brussels sprouts with garlic

A savory, aromatic dish with a unique taste. Can be used as an independent dish or as a tasty vegetable side dish for meat and fish.

Ingredients:

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

Cooking

The heads of cabbage are boiled in salted water until half cooked.
Cut each head of cabbage into quarters.
Grease a fireproof dish with olive oil and lay out the cabbage.
Chop the garlic. Cabbage quarters are mixed with garlic, lemon juice and olive oil. Pepper, salt and mix thoroughly.
Bake in the oven for 20 minutes at 200 degrees. Open the oven, stir the cabbage and bake until the cabbage is browned and crispy, another 10 minutes.
Brussels sprouts with garlic served with leaves.

Brussels sprouts pie

Finally, we offer a recipe delicious pie. Children are delighted with baked goods prepared according to this recipe. A slice of Brussels sprouts pie with a cup of broth for lunch adds variety to your diet. Tasty and not burdensome on the stomach.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Brussels sprouts are a real find for vegetable lovers and connoisseurs healthy image life. Each miniature head of cabbage, like a chest with a complex set of vitamins and minerals, gives people health, vigor, and longevity. Soups, salads, vegetable stew with a cute little cabbage, they are beautiful and extremely tasty.

How to cook Brussels sprouts

People have come up with many vegetable dishes made from cabbage heads the size of nuts. Every nation has recipes worthy of the attention of housewives. Of course, the vegetable grows everywhere, since it is resistant to low temperatures and is not afraid of spring frosts. It is not afraid of hot summer either: being a long-day crop, it is friendly with the sun and reacts well to heat - just water it! This vegetable has a remarkable property - regardless of soil condition, the accumulation of nitrates in the heads of cabbage is minimal. This allows you to eat the vegetable boiled and raw, and feel free to freeze it for future use.

Cooking this tasty vegetable is not difficult. Its light green heads, a smaller version of its white cabbage relative, are delicate. They go well with other vegetables, wonderfully highlight the taste of meat, and perfectly complement egg dishes. It does not need to be subjected to long-term heat treatment; this vegetable crop is stewed, fried or boiled very quickly. Being a moisture-loving plant, this vegetable accumulates liquid in its heads and remains juicy even during long-term storage.

In the oven

Vegetables in the finished dish can play the main melody or serve as a flavor background, shading and complementing meat, fish, and egg dishes. Brussels sprouts in the oven do both roles well. Small heads generously filled with cheese or cream sauce, form a vegetable casserole that will please weight watchers with its low calorie content. As part of a vegetable mixture baked with meat or minced meat, the vegetable is not only very tasty, but also beautiful.

Frying pan recipes

For busy housewives who don’t like long and complicated cooking, this vegetable is wonderfully good. Brussels sprouts cook very quickly in a frying pan. It looks great in scrambled eggs, omelettes, and stewed vegetable mixtures. The heads can be fried in oil whole or cut into two or four parts, breaded in breadcrumbs or cooked in batter. Any cooking recipe you choose will be simple, and the finished dish will be tasty and healthy.

In a slow cooker

Household kitchen appliances makes life a lot easier modern people. Cooking in a slow cooker will take a few minutes, while preserving the beneficial properties of the product, preserving, as far as possible, its complex biochemical composition. A multicooker equipped with double boiler functions is especially good for this. With its help, you can boil cabbage heads, steam them, stew them, bake them – cook whatever your imagination dictates.

Frozen

It’s nice to be able to store Brussels sprouts in the freezer - you can enjoy dietary dishes made from vitamin-rich vegetables all year round, regardless of the season. At home, you can prepare heads of cabbage separately or as part of a vegetable mixture. Don't worry about what to cook with frozen Brussels sprouts. It is suitable wherever you would like to use fresh.

Brussels sprouts dishes

Since this vegetable is actively grown in Mediterranean countries, you should look for tips on its preparation there. Many delicious recipes with vegetables were invented in Italy, Spain, and Greece. The French and residents of Germany actively use it as a side dish. Prepare vegetable dishes of different nations for your children, explore national cuisines with them. Let the vegetable dish not be simple for them, but an outlandish overseas food from a distant, mysterious country.

Salad

Cooking time: 10-15 minutes.
Purpose: salad, for dinner.
Cuisine: European.
Difficulty: easy.

A simple salad with Brussels sprouts and apples is quite consistent with the traditions of Russian cuisine. The vegetable is cut into strips, green apples are cut into thin cubes. The amount of main vegetable and apples can be changed according to your wishes. Salad is a godsend for those who seek to normalize their weight. You can even eat it for dinner if you replace the sour cream with homemade yogurt. This dish is not only low-calorie, but has an ideal balance of proteins, fats and carbohydrates (BJU).

Ingredients:

main component – 300 g;
green apple – 1-2 pcs.;
parsley – 1 small bunch;
low-fat sour cream or yogurt – 1/2 cup;
salt, black pepper.

Cooking method:

Before cooking vegetables, rinse them. Peel the apples. Rinse the greens thoroughly under running water and dry.
Cut the main component and apples into thin strips and mix. Add finely chopped herbs.
Don't forget to salt the salad and season with pepper.
Season with sour cream or unsweetened homemade yogurt.

Soup

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.

Preparation for the winter

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.

If you grow miniature cabbage heads yourself, be sure to freeze them. This The best way fill your meager winter diet with vitamins and minerals. But if the harvest is large and you want something new, try pickling cabbage heads. The simplest Brussels sprouts recipe for the winter will be described below. Main vegetable, some stalked celery, bell pepper and a thoughtful marinade - these are the components of a delicious appetizer.

Ingredients:

main component – 0.5 kg;
red bell pepper – 1 pc.;
petiole celery – 2-3 stalks;
coarse salt – 1 tsp;
sugar – 2 tsp;
vinegar (9%) – 3 tsp;
black pepper, allspice, clove stars - 5-7 pcs.;
bay leaf, garlic - optional.

Cooking method:

Place the main vegetable in boiling water and keep it on low heat for 5 minutes. At the last minute, add the bell pepper, cut into strips. Drain the broth.
Place hot heads of cabbage in sterile jars and pour boiling marinade over them.
For the marinade, boil a liter of water, dissolving salt, sugar and adding spices. Boil the brine for three minutes. Add vinegar and remove from heat.
Pour the boiling mixture over the vegetables and seal the jar tightly. Store the snack in the cellar or refrigerator.

Baked in the oven

Number of servings: for five to six people.
Cuisine: European.
Difficulty: easy.

If cabbage is just for you dietary product, rich in fiber, 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).

With Chiken

Cooking time: 45-50 minutes.
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.

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, pour sauce, sprinkle with cheese. You need to bake the dish in the oven until a nice crust forms.

Korean recipe

Cooking time: 20-30 minutes (excluding marinating time).
Number of servings: 6-8.
Calorie content: 58 kcal (per 100 g).
Purpose: salad, vegetable cold appetizer.
Cuisine: oriental.
Difficulty: easy.

Vegetables cooked in Korean style are incredibly popular, especially when winter comes. Culinary sites are full of recipes with photos of colorful salads with Korean seasonings. In supermarkets and markets, special retail spaces are allocated for such snacks. Korean-style Brussels sprouts made at home are good. It is so tasty and beautiful that it should have long ago replaced carrots and beets - the leaders in popularity among Korean salads. Having prepared it once, you will become an ardent fan of spicy miniature cabbage forever.

Ingredients:

main component – 450 g;
carrots – 450 g;
vinegar (9%) – 3 tbsp. l.;
sugar – 2 tbsp. l.;
salt – 1 tbsp. l.;
olive oil – 4 tbsp. l.;
garlic - 1 head;
mixture of ground peppers – 0.5 tsp.

Cooking method:

Place the heads of cabbage in boiling water, close the lid, and leave for 5-10 minutes without heat.
Grind the peeled carrots on a special grater. Add garlic passed through a press to it.
Combine salt, sugar, pepper, oil, vinegar in a jar. Add 50 ml of water. Stir the contents by vigorously shaking the jar.
Mix the vegetables, pour the marinade over them, press down with a smaller lid and keep in the refrigerator for a day or longer.

Recipe in batter

Cooking time: 30 minutes.
Number of servings: for two to three persons.
Calorie content: 56 kcal (per 100 g).
Purpose: for breakfast, second course.
Cuisine: European.
Difficulty: easy.

Wonderful step by step recipe Cooking Brussels sprouts in a frying pan will appeal to lovers of stewed and fried vegetables. Fried in batter is especially good with rice or mashed potatoes as a complex side dish for meat dish. It can be a meal on its own, especially for people on a low-calorie diet. The dish will turn out healthy if you use a non-stick frying pan.

Ingredients:

main component – 400 g;
egg - 3 pcs.;
starch - 2 tbsp. l.;
sour cream – 1 tsp;
vegetable oil - 50 ml;
salt pepper.

Cooking method:

Boil the cabbage heads. Fresh boil for up to 10 minutes, frozen - 15-20. Cool them and dry them on a paper towel.
Beat the egg whites and sour cream with a mixer.
Mix the yolks and starch separately, add salt and pepper. Combine the two parts of the mixture, stir them gently with a spoon.
Dip each head in batter and fry in a frying pan on all sides until golden brown.

Instant marinated

Cooking time: 15 minutes.
Number of servings: for two half-liter jars.
Calorie content: 68 kcal (per 100 g).
Purpose: preparation for the winter.
Cuisine: European.
Difficulty: easy.

Snack that can be prepared on a quick fix from fresh or frozen small heads of cabbage - pickled Brussels sprouts. It will take no more than 15 minutes to prepare. You can eat the dish two to three hours after it has cooled, but the vegetables reach their special charm after a day or two. Frozen cabbage balls do not need to be thawed.

Ingredients:

main component – 0.5 kg;
carrots – 1-2 pcs.;
salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar (9%) – 2 tbsp. l.;
vegetable oil – 3 tbsp. l.

Cooking method:

Boil the vegetable in water for 5 minutes (frozen - 10). Add the carrots cut into slices, bring to a boil and drain the vegetables in a colander.
Bring all marinade components to a boil, control the dissolution of salt and sugar.
Place hot vegetables in jars, pour boiling marinade over them, cool and place in the refrigerator. You can roll it up and hide it for the winter.

Recipe with mushrooms

Number of servings: for three persons.
Calorie content: 72 kcal (per 100 g).
Purpose: second course, for dinner.
Cuisine: European.
Difficulty: easy.

Brussels sprouts with mushrooms are good for a light, tasty, healthy lunch. You can use frozen product, but fresh cabbage is especially tender. When buying a vegetable, focus on the freshness of the top leaves, marketable appearance which is a guarantee of quality. For the dish you will need champignons or oyster mushrooms, onions and garlic.

Ingredients:

main component – 500 g;
champignons – 300 g;
onion – 1 pc.;
garlic – 2 cloves;
vegetable oil – 4-5 tbsp. l.;
salt, pepper, herbs, lemon juice.

Cooking method:

Boil the cabbage balls in salted water for 5-10 minutes, remove and cut each into 2-4 pieces.
Fry the mushrooms and onions until the moisture evaporates. Add cabbage and crushed garlic. Salt and season with pepper. If necessary, add 50-100 ml of water and simmer for 10 minutes.
Add herbs and lemon juice. After a minute, turn off the heat and serve warm.

Omelette

Cooking time: 25 minutes.
Number of servings: for two persons.
Calorie content: 83 kcal (per 100 g).
Purpose: for breakfast, for dinner.
Cuisine: European.
Difficulty: easy.

If you need a very quick breakfast, pay attention to this recipe. It is basic and includes a minimum of products. If you wish, you can supplement and improve it by adding bell peppers, tomatoes, mushrooms, green beans - whatever you like. This omelette can be fried in a frying pan with a lid on or baked in the oven.

It takes very little time to boil Brussels sprouts. It takes no more than 5-7 minutes to bring the fresh product to readiness. Frozen vegetables should be cooked for about 10-12 minutes. When using a double boiler, the duration of the manipulation is 25 minutes. In general, the product is not capricious and not demanding. If the exposure time is observed, it is difficult to spoil it. Both traditional cooking methods and the use of modern devices are suitable for processing the component.

How to cook Brussels sprouts in a saucepan?

To tasty boil Brussels sprouts in a saucepan, you need not only to know how long to keep the product in boiling water, but also to correctly follow the sequence of actions.

Carefully remove the fresh vegetable from the stalk, remove yellow leaves and dark spots, and rinse in cool water. Frozen products do not need to be defrosted!
Place the ingredients in a saucepan and add water until the liquid covers the contents. Place the container over high heat and bring to a boil. After this, reduce the intensity of the heat.

Tip: Normally the product has a sweetish taste. If the finished dish is a little bitter, then the next time you cook it, add a teaspoon of vinegar, a little salt and pepper, and a pinch of sugar to the water.

Fresh ingredients should be cooked for 5-7 minutes, frozen – 10-12 minutes. All that remains is to check the readiness of the vegetable by piercing it with a fork and you can drain the water.

Do not immediately pour boiling water over the Brussels sprouts, trying to reduce the cooking time. This will really help you gain a couple of minutes, but the quality of the finished dish will noticeably decrease. Its taste characteristics will also suffer.

How to cook Brussels sprouts in the microwave, slow cooker and steamer?

If you want to cook boiled vegetables in some unusual way, you should try these options:

In the microwave. Place fresh or frozen Brussels sprouts in a suitable bowl with high sides. For 400 g of vegetables, take a quarter glass of water and pour in the product. Having set the power to 800 watts, the workpiece should be cooked for no more than 5 minutes. After the specified time, add salt, pepper and mix. Cook it for another 5 minutes at the same power.
In a slow cooker. The device can also be used as a saucepan, but it is better to use the “Steam” function if it is present. In this case, place the blanks in a special basket and add salt. Pour some water into the bowl, assemble the structure and close the lid. The duration of the manipulation is 20-25 minutes, but 10 minutes after the start of processing you should check the bookmark.
In a steamer. How long to cook cabbage in a double boiler depends on the power of the device. On average, the process does not take more than 20-25 minutes. The main thing is to arrange the components so that they do not interfere with each other and do not impede the flow of steam. We salt the bookmark either at the very beginning or after turning off the steamer.

You should not cook other vegetables at the same time as Brussels sprouts, regardless of your approach. The tender pulp of the vegetable actively absorbs odors and any proximity can negatively affect the result.

How to properly freeze Brussels sprouts for cooking?

Fresh Brussels sprouts are very rare in our country. If you manage to find such a product, it will deteriorate very quickly, no matter what care is provided to it. The best option for processing vegetables is freezing. Correctly carried out manipulation allows you to preserve the products in optimal form and boil them if necessary.

We remove the heads of cabbage from the stalk, clean them of all excess, and rinse them in cool water.
Fill the mixture with cold water, place the container over high heat and bring to a boil.
Cut half a lemon (per 1 kg of vegetable) into thin slices and place in boiling water. After the mixture boils again, cook it for 5 minutes, reducing the heat.
Place the semi-finished product in a colander and wait for the excess liquid to drain. Then dry the workpieces using paper napkins and cool naturally.
We pack the heads of cabbage in plastic bags or containers and put them in the freezer.

The component prepared in this way should be cooked no more than 10 minutes after boiling. But you shouldn’t greatly reduce the processing time, otherwise the product may seem dense or “rubbery.”

1.5 kg Brussels sprouts (fresh or frozen);
500 g champignons;
2 onions;
1.5-2 tbsp. spoons of flour;
3-4 cloves of garlic;
500 ml water or vegetable broth;
2 tbsp. spoons of lemon juice;
2 tbsp. spoons of vegetable oil;
ground black pepper - to taste;
salt - to taste.

Start by preparing your food. Wash the mushrooms, peel the onions and garlic, defrost the frozen Brussels sprouts in the microwave.

Heat 2 tablespoons of vegetable oil in a deep frying pan. Chop the onion and fry over medium heat until translucent.

While the onions are frying, cut the mushrooms into small slices. Add the mushrooms to the pan with the onions and cook together, stirring, until the moisture has evaporated.

Pour water into a saucepan, bring to a boil on the stove, add salt and lemon juice to the water.

Remove outer leaves from Brussels sprouts, cut large heads in half, and rinse. Cook the cabbage in boiling water for 10 minutes, then strain the liquid through a colander.

Sprinkle the fried mushrooms with onions with salt and ground black pepper to taste.

Add finely chopped garlic, stir.

Gently fold about 2 tablespoons of flour into the mushrooms and onions, stirring to avoid lumps.

Add half a liter of hot water or vegetable broth. Simmer everything together over low heat for 5-10 minutes. While the mushrooms are stewing in the sauce, turn on the oven to preheat.

Place Brussels sprouts and fried mushrooms and onions in a baking dish (you can use a clay pot). Stir, cover the pan with foil (lid) and place in the oven for 10-15 minutes, bake at 180 degrees Celsius.

Serve Brussels sprouts with mushrooms and onions as a main dish or as a side dish with meat, fish or porridge.
Bon appetit!