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Cabbage is a well-known and widely consumed vegetable that is very beneficial for health. Many families use different types cabbage - white and red cabbage, Brussels sprouts and. Therefore, mothers are interested in the opportunity to include healthy and beloved Brussels sprouts in the diet of baby food. And if so, when and how to introduce it?
Externally, Brussels sprouts are significantly different from their counterparts.
Brussels sprouts are a type of kale. This frost-resistant plant was bred by the Belgians in the Middle Ages. And the name "Brussels" was given to it by the Swedish naturalist Carl Linnaeus.
Cabbage has become widespread, and already from the XIX century. it began to be grown in France, Holland, Germany, and then in Canada, the USA. In Russia, Brussels sprouts are cultivated mainly in the central regions.
Over the years, many varieties have been created. Brussels sprouts:
- Dutch "Dolmik", "Boxer";
- Czech "Casio" and "Curl";
- German variety "Rosella";
- in Turkey, varieties "Oliver", "Brilliant", "Star" are popular;
- high-yielding varieties "Fregata", "Rudnef", "Machuta" are grown by gardeners all over the world.
Outwardly, Brussels sprouts bear no resemblance to any other variety of cabbage. The type of plant is very original: in the axils of the leaves that extend from the trunk, small leaves also grow. Here they are, twisting, form tiny forks with a diameter of up to 4 cm. From 20 to 70 such heads of cabbage (and sometimes more) grow on one plant.
Composition of Brussels sprouts
Not every vegetable can be compared with Brussels sprouts in terms of the content of nutrients. Although it is close in composition to white cabbage, it surpasses it in the number of some ingredients and the beneficial properties of miniature cabbages.
Recognized even by gourmets, the exquisite taste of dishes from this vegetable at a low calorie content makes Brussels sprouts not only dietary and useful product but also loved by many children.
- Phosphorus and calcium obtained from the vegetable will provide children with a strong bone structure. These microelements are necessary both for babies for the development and growth of the skeletal system, and for older children with their possible injuries during outdoor games and.
- The potassium contained in cabbage is necessary to ensure the function of the heart muscle, especially for children with cardiovascular pathology, in violation of the rhythm of cardiac activity.
- Vitamin K will help to cope with frequent nosebleeds, which are often observed in children.
According to experts, the use of Brussels sprouts juice is useful for children suffering from and: it helps to restore the normal functions of the affected pancreas.
Brussels sprouts vitamin set:
- activates metabolism;
- stimulates blood formation;
- improves immunity;
- regulates the functional abilities of some organs and systems;
- prevents the development of cancer.
By providing an antioxidant effect, Brussels sprouts help the body get rid of toxic substances and provide a general tonic effect.
Contraindications
Despite such useful properties, contraindications to the use of a vegetable must also be taken into account.
- with spasms of the intestines like colic;
- with pronounced (bloating of the intestine);
- suffering;
- in the presence of acute enterocolitis;
- with chronic hypomotor colitis (in violation of the movement of contents through the intestines).
How to choose and store "Belgian"
When buying, you should pay attention to:
- On the condition of the upper leaves. They should have a clean, smooth surface, free of stains (indicating rot).
- Brussels sprouts should have a uniform green color without yellowing.
A distinctive feature from other varieties of cabbage is the short shelf life of fresh Brussels sprouts - it must be used within 3 days.
For long-term use, the forks can be frozen, which will not affect the safety useful properties and taste of cabbage. But after defrosting, it must be subjected to heat treatment before use.
You can also cook sauerkraut. It is not only tasty, but also very useful.
When and how to introduce a child into the diet
Given the benefits of a vegetable, Brussels sprouts are not only possible, but even necessary, to be included in the diet of children. Pediatricians and nutritionists recommend using it as a.
- For babies, this is an almost ideal product, since for all its usefulness, it causes allergic reactions in extremely rare cases.
- Moreover, Brussels sprouts are beneficial for the health of the child even at the stage of intrauterine development - it must be consumed.
You can start introducing cabbage to babies from 7-8 months. in the form of mashed vegetables. The ingredients of the dish can be different types of cabbage in combination with,:
- For 1 potato, you can take 5 heads of Brussels sprouts, a small carrot and a small piece of zucchini. Can be added to puree, celery stalk.
- It is better to cook vegetables for a couple, chop with a blender (or rub through a strainer), and season with 0.5 tsp. vegetable oil.
Should start with minimum quantity puree (0.5-1 tsp), monitoring the tolerance of the product. In the absence of a negative reaction within 2 days (diarrhea, flatulence,) the dose is gradually increased.
Dishes with Brussels sprouts
A one-year-old child can be offered puree soup with Brussels sprouts. From the same vegetables, you can cook baby soup-puree on chicken broth. Fresh Brussels sprouts are ready in 5 minutes. after boiling, and frozen - after 10 minutes. It should not be cooked longer, otherwise it will not only lose color, but also acquire a not quite appetizing smell. For kids, you can cook soup with meatballs.
Cooking time can be further reduced by making cross cuts on the sprouts.
A little trick: to remove the slightly bitter taste of cabbage, you need to cover the saucepan in which it is cooked with a clean kitchen towel instead of a lid.
A one-year-old child should be given mashed soup puree, and after a year, pieces of vegetables can no longer be chopped.
A few meals for older children:
- Brussels sprouts can be cooked as a vegetable stew by stewing it with vegetables for about 20 minutes.
- A delicious dish will turn out if you pre-boil cabbage heads, and then bake them with cheese. You can add chopped nutmeg if you like.
- A delicious casserole can be cooked in half an hour in the oven if blanched for 3 minutes. in salted boiling water, pour cabbage into a mold with a mixture of sour cream with grated cheese and chopped herbs. This dish can also be cooked in a frying pan (under the lid) on the stove.
- You can cook chicken fillet with Brussels sprouts as a second dish. First, 400 g of cabbage must be boiled (5 min.) And, throwing it into a colander, pour over cold water. Then fry (7 minutes) 300 g of meat, cut into strips, along with chopped onions in a pan with a mixture of oils (50 grams of vegetable and cream). By adding 1 tsp. flour, mix well, sprinkle 200 g of grated cheese here and simmer until it softens. After that, pour in 100 ml of milk to get a homogeneous sauce, salt, add chopped clove of garlic and greens (parsley, dill). Gently mix with cabbage and simmer for another 5 minutes. You can eat the dish both hot and cold - everything is delicious.
- A salad of pre-boiled, chilled and dried Brussels sprouts and chopped herbs is dressed with olive oil, juice of ½ lemon, salt and sugar to taste.
- You can prepare a salad of fresh Brussels sprouts, grated carrots and finely chopped. For this, cabbages are cut lengthwise into thin slices. Greens are added as desired.
- Tiny forks can be fried in batter.
- With chopped Brussels sprouts, you can cook meat or vegetable cutlets, bake pies.
What to do with sauerkraut
Separately, you should discuss the use of vitamin-rich sauerkraut and pickled Brussels sprouts. It can be used by children from 3 years old, but not more than 1-2 tbsp. spoons a day.
- Firstly, it contains a significant amount of salt and fermentative substances. Depending on the individual characteristics of the body, this can be harmful to the child.
- Secondly, sauerkraut contains histamine, which is an allergy mediator (a biologically active substance that plays a decisive role in the development of an allergic reaction).
Histamine is absorbed into the blood and triggers biochemical reactions in the body that are characteristic of allergies. Therefore, when eating a large portion of sauerkraut, a pseudo-allergy may occur:
- According to clinical manifestations, it does not differ from the true, or real, allergy. But pseudo-allergy manifests itself only when a large amount of the product is consumed, while the minimum dose of the allergen can cause the true one.
- To stop pseudo-allergies apply antihistamines(Fenistil, Tavegil, Zirtek, etc.).
- After the occurrence of a pseudo-allergic reaction, only pickled and sauerkraut should be excluded from the diet (it is also impossible to cook cabbage soup with it). And you can give frozen and fresh cabbage to your child.
Fresh vegetables are the best source of vitamins and valuable elements.
Freezing practically does not destroy the valuable substances contained in this vegetable, but only helps to keep it fresh and tasty longer.
In the harvest season, it is better to buy fresh Brussels sprouts. to get the most out of it. You can buy frozen sprouts all year round, they remain as tasty and full of vitamins as fresh ones.
Useful substances and properties
100 grams of the product contains about:
- 90 grams of water;
- 8 grams of carbohydrates;
- 4 grams of proteins;
- 1 gram of fiber.
Cabbage is rich in vitamin C, which boosts the immune system and helps the body fight infections. The content of vitamin B is high in heads of cabbage, which improves the condition of the skin, nails and hair. The high percentage of iron in cabbage improves the body's metabolism. Potassium also affects cardiovascular system Therefore, the use of cabbage is recommended for people suffering from arrhythmia, hypertension. Brussels sprouts are perfect for those who want to lose weight. because it is very low in calories.
How to remove bitterness?
A few simple tips will help remove unwanted bitterness from heads of cabbage.
- While cooking cabbage, you need to add any seasonings or a few drops of lemon juice: they will correct the taste.
- Boil the heads cut in half.
- Fry in a pan with a few cloves of garlic.
The best recipes with photos
How delicious to cook in a slow cooker?
steamed
Ingredients:
- Brussels sprouts.
- Water.
- Salt.
Cooking:
- Do not defrost beforehand, let it warm up a little, so that it is more convenient to cut.
- Cut the heads into two or four pieces.
- Pour the right amount of water into the multicooker bowl, place the cabbage in the multicooker basket, place it over the water and salt.
- How long does a vegetable boil? After the lid is closed, it takes twenty minutes to cook in the “Steam Cooking” mode, while you can check the process after 10 minutes of cooking.
You can see other options for cooking Brussels sprouts in a slow cooker.
With vegetables and sauce
Ingredients:
- Brussels sprouts.
- Carrot.
- Potato.
- Vegetable oil.
- Sour cream.
- Tomato paste.
- Spices, salt, herbs to taste.
Cooking:
- Sort out heads of cabbage, separate rumpled and spoiled ones.
- Defrost enough to cut into two halves.
- Cut carrots, potatoes and onions into cubes.
- Lubricate the bottom of the multicooker with vegetable oil.
- Turn on the frying mode and, with the lid open, fry the carrots and potatoes, then the onions, and lastly add the cabbage.
- Close the lid, fry the vegetables all together until the regime stops.
- Make a mixture of tomato paste and sour cream in a ratio of 1: 1, add to the vegetables.
- Turn on the stew mode, pour water into the slow cooker so that the vegetables are completely covered with it.
- Stir the resulting mixture, leave to cook until the end of the regime.
- In the middle of the mode, add salt and spices to taste, at the end - greens.
How to fry in a pan?
with garlic
Ingredients:
- Brussels sprouts.
- A few cloves of garlic (3-4 will be enough, you can use less or more to taste).
- Vegetable oil / butter.
- Salt, ground black pepper.
Cooking:
- Defrost slightly, cut especially large heads of cabbage in half.
- Grease the pan with oil, put finely chopped garlic, fry for a couple of minutes.
- Put the cabbage, fry over medium heat for about 10 minutes, salt and pepper to taste.
You can see other recipes for cooking Brussels sprouts in a pan and in other ways.
With soy sauce
Ingredients:
- Brussels sprouts.
- Vegetable oil.
- Ground black pepper to taste.
- Soy sauce 2 tbsp
Cooking:
- Heat the pan, put the cabbage on it.
- Fry over high heat for 2 minutes, stirring, then add soy sauce and pepper.
- Continue to fry over medium heat for 5 minutes under the lid, then a few minutes without the lid, stirring occasionally. Stir carefully so that the dish retains a neat appearance.
How to cook in the oven?
Baked with olive oil
Ingredients:
- Brussels sprouts.
- 3 art. l. olive oil.
- Salt, ground black pepper.
Cooking:
- Preheat oven to 200 degrees.
- Defrost and sort out cabbages, remove deformed and spoiled ones.
- Mix cabbage in a bowl olive oil, salt and pepper.
- Put on a baking sheet, bake for 35-40 minutes, turning occasionally, until the cabbage is crisp on the outside, remaining soft inside.
We offer you to watch a video on how to cook baked Brussels sprouts with olive oil:
Read more about how to cook Brussels sprouts in the oven.
Baked in sour cream
Ingredients:
- Brussels sprouts.
- Two bulbs.
- Vegetable oil.
- Sour cream 200 gr.
- Seasoning "Italian herbs".
- Salt.
- Ground black pepper.
Cooking:
- Pour the cabbage with water, bring to a boil and simmer for 5 minutes (?).
- Chop the onion and fry until golden brown.
- Place boiled cabbage and fried onions in one bowl.
- Add sour cream and spices, salt.
- Mix everything thoroughly and put in a baking dish.
- Grind the cheese on a grater and sprinkle it with the mixture in the form.
- Bake for about half an hour in an oven preheated to 200 degrees.
Even the most ordinary dish is made more refined and festive. All kinds of casseroles, salads, side dishes and much more are prepared from it.
In this article, we bring to your attention a selection of ten very different, mouth-watering and unusual recipes. Cook with pleasure, please yourself, your family and friends.
Omelette with Brussels sprouts
For an omelette for 2 servings, take:
- chicken eggs - 4 pcs.;
- milk - 100 ml;
- boiled chicken breast fillet;
- Brussels sprouts - 6 heads;
- champignons - 6 pcs.;
- olive oil;
- salt and spices - to taste.
Delicious brussel sprout omelette.
- Whisk eggs with a fork along with milk, salt and spices.
- Divide cabbage heads into quarters, and champignons into thin plates.
- Cut the chicken breast fillet into medium slices.
- Heat the oil in a frying pan and pour in the egg mixture, and put the prepared stuffing on top.
- Cover and cook over low heat for about 7 minutes.
Brussels sprout soup
For soup for 2 servings, take:
- chicken broth - 500 ml;
- Brussels sprouts - 15 heads;
- bacon - 100 g;
- cream 33% - 100 ml;
- onions - 1 pc.;
- butter - 1 tbsp;
- olive oil - 1 tbsp;
- mustard - 1 tsp;
- curry - ½ tsp;
- salt and pepper - to taste.
Cooking the most delicate Brussels sprout soup.
- Heat the olive oil in a frying pan and fry the chopped Brussels sprouts, garlic and onion.
- Pour the broth over the fried vegetables, simmer everything until the cabbage softens, about 8-10 minutes.
- Add mustard, butter, salt, curry, pepper to the broth and simmer, covered, for another 3-4 minutes.
- Cut the bacon into small pieces and fry in a well-heated pan.
- Pour cream into vegetables with broth and beat with a blender until a puree mixture is formed.
- Serve soup with fried bacon.
Pasta with Brussels sprouts
For pasta for 2 servings, take:
- Brussels sprouts - 300 g;
- pine nuts - 2 tablespoons;
- durum wheat pasta - 200 g;
- Provence oil - 2 tablespoons;
- parmesan - for sprinkling;
- salt and pepper - to taste.
Cooking savory pasta with Brussels sprouts.
- Cook pasta in boiling water until al dente.
- Lightly toast the pine nuts in a pan with olive oil.
- Add finely chopped Brussels sprouts to the nuts and cook until completely softened, sprinkle with salt and pepper.
- Pour the cooked pasta over the cabbage and stir.
- Serve generously sprinkled with grated parmesan.
Roasted Brussels sprouts
For 2 servings of roasted Brussels sprouts, take:
- Brussels sprouts - 400 g;
- Provence oil - 3 tablespoons;
- salt and pepper - to taste.
Cooking an unusual side dish of Brussels sprouts.
- Cut Brussels sprouts into halves.
- Heat the olive oil in a frying pan.
- Fry the cabbage until golden brown, then season with salt.
Brussels sprouts baked with cheese
For Brussels sprouts with cheese for 2 servings, take:
- Brussels sprouts - 20 heads;
- garlic - 2 cloves;
- olive oil - 1 tbsp;
- hard cheese - 150 g;
- salt and pepper - to taste.
- Remove the core of each cabbage with a teaspoon, finely chop, and then fry in a pan with oil and minced garlic.
- Fill the empty halves with the resulting filling, sprinkle with cheese and bake in the oven for 10-15 minutes at 180 degrees.
Brussels sprouts in batter
For brussel sprouts in batter for 2 servings, take:
- Brussels sprouts - 30 heads;
- chicken egg - 1 pc.;
- flour - ½ cup;
- dry yeast - ½ tsp;
- water - ½ cup;
- Provence oil - 4 tablespoons;
- salt - to taste.
Cooking the original appetizer of Brussels sprouts.
- Cut Brussels sprouts in half and boil in water with a pinch of salt until half cooked. Then take it out and let the water drain.
- Whisk the egg together with flour, salt and water.
- Dissolve the yeast in warm water and pour into the egg mixture.
- Cover the boiled halves of cabbages with batter and fry in a very hot frying pan with oil until golden brown.
Brussels sprouts with sour cream
For Brussels sprouts with sour cream for 2 servings, take:
- Brussels sprouts - 400 g;
- sour cream 20% - 200 g;
- hard cheese - 100 g;
- ground nutmeg - on the tip of a knife;
- salt and any spices - to taste.
Cooking a tender dish of Brussels sprouts with sour cream.
- Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
- Grate the cheese on a medium grater.
- Put the boiled cabbage into a heat-resistant form, sprinkle it with salt, pepper, nutmeg, pour sour cream and generously sprinkle with cheese crumbs.
- Bake in the oven at 180 degrees for 15-20 minutes.
Rice with Brussels sprouts
For Rice with Brussels Sprouts for 4 servings, take:
- steamed rice - 1 cup;
- Brussels sprouts - 200 g;
- carrots - 1 pc.;
- - 1 PC.;
- canned corn - 300 g;
- Provence oil - 3 tablespoons;
- garlic - 4 cloves;
- ground black pepper;
- rosemary;
- salt.
Cooking a bright vegetable pilaf with Brussels sprouts.
- Rinse rice thoroughly until clear water and boil in salted water.
- Boil Brussels sprouts in water with a pinch of salt until half cooked, transfer to a colander to drain the water and cut into halves.
- Peel bell peppers with carrots, cut into medium slices and fry together with garlic cloves in Provence oil.
- Stir in corn and Brussels sprouts over cooked vegetables. Simmer covered for about 10 minutes.
- Combine the prepared vegetables with rice, mix and cover for another 10 minutes.
Brussels sprouts with tomatoes and cheese
For Brussels sprouts with tomatoes and cheese for 4 servings, take:
- Brussels sprouts - 600 g;
- tomatoes - 2 pcs.;
- breadcrumbs - 2 tablespoons;
- grated hard cheese - 4 tablespoons;
- butter - 40 g;
- greenery;
- salt and pepper - to taste.
Cooking a fragrant dish with Brussels sprouts and tomatoes.
- Cut the tomatoes into thin slices.
- Grease an ovenproof dish with butter and sprinkle with breadcrumbs.
- Arrange the Brussels sprouts on top of the sprouts and top with the tomatoes.
- Sprinkle with salt, pepper and top with grated cheese and herbs.
- Bake in the oven at 180 degrees for about 10-15 minutes.
Brussels sprouts with bacon
For Brussels sprouts with bacon for 2 servings, use:
- Brussels sprouts - 400 g;
- bacon - 100 g;
- Provence oil - 2 tablespoons;
- lemon coke - 1 tbsp;
- salt - to taste.
Cooking a fragrant dish with Brussels sprouts and bacon.
- Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
- Fry the bacon in a frying pan with olive oil until golden brown.
- Pour cabbage over bacon and fry everything together for another 3-4 minutes.
- Sprinkle with salt and drizzle with lemon juice before serving.
Video recipe: how to cook Brussels sprouts
Miniature sprouts of Brussels sprouts make even the most ordinary dish more refined and festive. All kinds of soups, casseroles, salads, side dishes and much more are prepared from it.
In this article, we bring to your attention a selection of ten very different, mouth-watering and unusual recipes. Cook with pleasure, please yourself, your family and friends.
- chicken eggs - 4 pcs.;
- milk - 100 ml;
- boiled chicken breast fillet;
- Brussels sprouts - 6 heads;
- champignons - 6 pcs.;
- olive oil;
- salt and spices - to taste.
Delicious brussel sprout omelette.
- Whisk eggs with a fork along with milk, salt and spices.
- Divide cabbage heads into quarters, and champignons into thin plates.
- Cut the chicken breast fillet into medium slices.
- Heat the oil in a frying pan and pour in the egg mixture, and put the prepared stuffing on top.
- Cover and cook over low heat for about 7 minutes.
Brussels sprout soup
For soup for 2 servings, take:
- chicken broth - 500 ml;
- Brussels sprouts - 15 heads;
- bacon - 100 g;
- cream 33% - 100 ml;
- onions - 1 pc.;
- butter - 1 tbsp;
- olive oil - 1 tbsp;
- mustard - 1 tsp;
- curry - ½ tsp;
- salt and pepper - to taste.
Cooking the most delicate Brussels sprout soup.
- Heat the olive oil in a frying pan and fry the chopped Brussels sprouts, garlic and onion.
- Pour the broth over the fried vegetables, simmer everything until the cabbage softens, about 8-10 minutes.
- Add mustard, butter, salt, curry, pepper to the broth and simmer, covered, for another 3-4 minutes.
- Cut the bacon into small pieces and fry in a well-heated pan.
- Pour cream into vegetables with broth and beat with a blender until a puree mixture is formed.
- Serve soup with fried bacon.
Pasta with Brussels sprouts
For pasta for 2 servings, take:
- Brussels sprouts - 300 g;
- pine nuts - 2 tablespoons;
- durum wheat pasta - 200 g;
- Provence oil - 2 tablespoons;
- parmesan - for sprinkling;
- salt and pepper - to taste.
Cooking savory pasta with Brussels sprouts.
- Cook pasta in boiling water until al dente.
- Lightly toast the pine nuts in a pan with olive oil.
- Add finely chopped Brussels sprouts to the nuts and cook until completely softened, sprinkle with salt and pepper.
- Pour the cooked pasta over the cabbage and stir.
- Serve generously sprinkled with grated parmesan.
Roasted Brussels sprouts
For 2 servings of roasted Brussels sprouts, take:
- Brussels sprouts - 400 g;
- Provence oil - 3 tablespoons;
- salt and pepper - to taste.
Cooking an unusual side dish of Brussels sprouts.
- Cut Brussels sprouts into halves.
- Heat the olive oil in a frying pan.
- Fry the cabbage until golden brown, then season with salt.
Brussels sprouts baked with cheese
For Brussels sprouts with cheese for 2 servings, take:
- Brussels sprouts - 20 heads;
- garlic - 2 cloves;
- olive oil - 1 tbsp;
- hard cheese - 150 g;
- salt and pepper - to taste.
- Remove the core of each cabbage with a teaspoon, finely chop, and then fry in a pan with oil and minced garlic.
- Fill the empty halves with the resulting filling, sprinkle with cheese and bake in the oven for 10-15 minutes at 180 degrees.
Brussels sprouts in batter
For brussel sprouts in batter for 2 servings, take:
- Brussels sprouts - 30 heads;
- chicken egg - 1 pc.;
- flour - ½ cup;
- dry yeast - ½ tsp;
- water - ½ cup;
- Provence oil - 4 tablespoons;
- salt - to taste.
Cooking the original appetizer of Brussels sprouts.
- Cut Brussels sprouts in half and boil in water with a pinch of salt until half cooked. Then take it out and let the water drain.
- Whisk the egg together with flour, salt and water.
- Dissolve yeast in warm water and pour into egg mixture.
- Cover the boiled halves of cabbages with batter and fry in a very hot frying pan with oil until golden brown.
Brussels sprouts with sour cream
For Brussels sprouts with sour cream for 2 servings, take:
- Brussels sprouts - 400 g;
- sour cream 20% - 200 g;
- hard cheese - 100 g;
- ground nutmeg - on the tip of a knife;
- salt and any spices - to taste.
Cooking a tender dish of Brussels sprouts with sour cream.
- Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
- Grate the cheese on a medium grater.
- Put the boiled cabbage into a heat-resistant form, sprinkle it with salt, pepper, nutmeg, pour sour cream and generously sprinkle with cheese crumbs.
- Bake in the oven at 180 degrees for 15-20 minutes.
Rice with Brussels sprouts
For Rice with Brussels Sprouts for 4 servings, take:
- steamed rice - 1 cup;
- Brussels sprouts - 200 g;
- carrots - 1 pc.;
- bell pepper - 1 pc.;
- canned corn - 300 g;
- Provence oil - 3 tablespoons;
- garlic - 4 cloves;
- ground black pepper;
- rosemary;
- salt.
Cooking a bright vegetable pilaf with Brussels sprouts.
- Rinse rice thoroughly until clear water and boil in salted water.
- Boil Brussels sprouts in water with a pinch of salt until half cooked, transfer to a colander to drain the water and cut into halves.
- Peel bell peppers with carrots, cut into medium slices and fry together with garlic cloves in Provence oil.
- Stir in corn and Brussels sprouts over cooked vegetables. Simmer covered for about 10 minutes.
- Combine the prepared vegetables with rice, mix and cover for another 10 minutes.
Brussels sprouts with tomatoes and cheese
For Brussels sprouts with tomatoes and cheese for 4 servings, take:
- Brussels sprouts - 600 g;
- tomatoes - 2 pcs.;
- breadcrumbs - 2 tablespoons;
- grated hard cheese - 4 tablespoons;
- butter - 40 g;
- greenery;
- salt and pepper - to taste.
Cooking a fragrant dish with Brussels sprouts and tomatoes.
- Cut the tomatoes into thin slices.
- Grease an ovenproof dish with butter and sprinkle with breadcrumbs.
- Arrange the Brussels sprouts on top of the sprouts and top with the tomatoes.
- Sprinkle with salt, pepper and top with grated cheese and herbs.
- Bake in the oven at 180 degrees for about 10-15 minutes.
Brussels sprouts with bacon
For Brussels sprouts with bacon for 2 servings, use:
- Brussels sprouts - 400 g;
- bacon - 100 g;
- Provence oil - 2 tablespoons;
- lemon coke - 1 tbsp;
- salt - to taste.
Cooking a fragrant dish with Brussels sprouts and bacon.
- Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
- Fry the bacon in a frying pan with olive oil until golden brown.
- Pour cabbage over bacon and fry everything together for another 3-4 minutes.
- Sprinkle with salt and drizzle with lemon juice before serving.
Video recipe: how to cook Brussels sprouts
vesdoloi.ru
Brussels sprouts
Due to the high content of B vitamins, potassium, protein and carotene, this plant is widely used in cooking, and almost every modern housewife has homemade recipes with Brussels sprouts.
There are many different ways to prepare fragrant and tasty dishes from these tiny cabbages. They are used to decorate ready-made culinary masterpieces, marinated in savory sauces, added to salads and made into gourmet snacks.
Incredibly tasty and healthy is a soup with cheese and herbs, in which the main ingredient is mini-cabbage. It also looks beautiful casserole with green circles, omelettes, pies with filling. This vegetable keeps well and can be frozen for a long time. It is often used in autumn and spring. If you pickle cabbage in jars, then it will look gorgeous on festive table or a family dinner as a bright side dish.
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Pleasantly spicy salad with a neutral taste, suitable as a side dish (instead of potatoes) for meat. Dense sprouts of Brussels sprouts, up to 5 cm in diameter, contain more protein and vitamins than white cabbage. They are high in potassium and low in fiber. Brussels sprouts are perfect for diet food obese people, as well as those suffering from hypertension and other cardiovascular diseases. Brussels sprouts contain vitamins, minerals, carotenes, and plant-derived chemicals that help prevent various diseases and healing the body. Beta-carotene and vitamin C have powerful antioxidant properties. The substances contained in Brussels sprouts provide the prevention of many diseases, including cancer of the digestive tract and lungs.Destination: For children: For lunch / For dinner
For lunch: For a snack
For dinner: For a snack
www.povarenok.ru
Brussels sprouts are inferior to white, broccoli and cauliflower in popularity, but not in taste - it's just that this relatively recently appeared vegetable in our country is still a little unusual. In this article, we will talk about delicious meals ah for every day of this wonderful vegetable.
This vegetable is not found in the wild - it was artificially bred by Belgian vegetable growers from Brussels, hence the name. The basis of the variety was kale. Brussels sprouts were first mentioned in 1759. Thus, it is one of the youngest vegetable crops.
Brussels sprouts first appeared in our country in the middle of the 19th century, but did not take root due to the unsuitable climate. It is most widely cultivated in Western Europe (especially in the UK), Canada and the USA, where this vegetable is extremely popular and in demand.
Doctors and nutritionists do not get tired of praising this vegetable, because it really has a lot of useful substances: mineral salts of potassium, sodium, magnesium, calcium, phosphorus, iodine, iron, amino acids, enzymes, fiber, carotene, vitamins (C, B1, B2, B6, B9 and PP). Therefore, Brussels sprouts are called one of the indispensable products that must be present in the diet of every person - it contains 2-3 times more of all the listed vitamins than in other types of cabbage!
With regular use, this type of cabbage improves health in cardiovascular diseases and after operations, improves immunity, and generally has a hematopoietic, anti-infectious, anti-inflammatory, restorative, anti-toxic effect. It is very useful to eat it for hypertensive patients, people suffering from arrhythmia, cancer patients, the elderly and children.
Those who have already tasted this wonderful vegetable enjoy its wonderful taste, a variety of dishes that can be cooked with it, and also enjoy small cute cats, in 100 grams of which, by the way, there are only 35 (!) Kcal. Well, those who are not familiar with Brussels sprouts should certainly get to know him better.
Delicious Brussels Sprouts Recipes
You can cook a wide variety of dishes with this type of Brussels sprouts: appetizers, salads, main courses. It can be boiled in water or steamed, stewed, fried, baked, combined with a wide variety of products.
Italian brussels sprouts recipe
You will need: 500g Brussels sprouts, 1 glass of milk, 2 tbsp. butter, flour, cream and grated cheese, 1 tbsp. lemon juice, nutmeg, black pepper, salt.
How to cook Brussels sprouts the Italian way. Boil the cabbages in lightly salted water for a few minutes - don't overcook! Lightly toast the flour butter, pour in the cream and milk, bring the sauce to a thickening, stirring over low heat. Season the sauce with pepper, nutmeg, pour in lemon juice, mix, pour sauce over cabbage, simmer for 3-5 minutes, sprinkle with grated cheese and serve as a side dish or main course.
In European countries, soups and broths are often cooked with Brussels sprouts, because. in terms of nutritional and nutritional value, they are not inferior to the extremely healthy chicken broth.
Broth Recipe with Brussels Sprouts and Omelet
You will need: 400g meat / chicken broth, 50g Brussels sprouts, greens, scrambled eggs - 50ml milk, 1 egg, butter.
How to make brussels sprouts broth. Prepare by whisking the egg with milk, scrambled eggs in butter. Boil Brussels sprouts in broth until tender, adding parsley. Serve the broth like this: put sliced omelet, cabbage, greens in plates, pour in the broth.
The following dish will appeal to both adults and children.
Roasted Brussels sprouts recipe
You will need: 300g Brussels sprouts, 100g each tomato sauce and Bechamel sauce, 60g batter, 50g butter, 20g onion, nutmeg, black pepper, salt.
How to cook Brussels sprouts in the dough. Boil Brussels sprouts, dry, chop not too finely with a knife. Fry the onion in oil, without browning, add to the cabbage, salt, pour in the Bechamel sauce, pepper, season with nutmeg, mix. Form balls from the mixture, dip in batter from liquid unleavened dough, fry with plenty of oil until browned. Brussels sprouts served with tomato sauce.
Of course, you can cook this cabbage in the dough in another way: just dip it, after boiling it in advance, in your favorite batter and fry.
The next dish can be wonderful - tasty and healthy, lunch or dinner.
Recipe for Brussels sprouts with chicken stomachs
You will need: 500g of Brussels sprouts and chicken stomachs, vegetable oil, olives, parsley, dill, spices to taste.
How to cook Brussels sprouts with chicken stomachs. Prepare the stomachs and put them in a deep frying pan, pour in water to 1 cm of the height of the pan, a little oil, simmer, after the water has boiled add oil and fry. Add cabbage to the stomachs, fry, season with spices, salt, simmer until tender. Chopped dill add 5 minutes before readiness. When serving, decorate the dish with parsley and olives.
There are many options for very interesting snacks that can be prepared with Brussels sprouts. The next dish is one of those appetizers.
Recipe for Brussels sprouts with hazelnuts
You will need: 1kg Brussels sprouts, 60g butter, 50g hazelnuts, 1 red onion, 2 tbsp. vinegar, 1 tbsp. Sahara.
How to cook Brussels sprouts appetizer. Steam cabbage for 8-10 minutes. Heat the butter in a frying pan, fry the onion cut into half rings, pour in half of the vinegar, simmer the onion until soft, put the cabbage, add sugar and pour in the rest of the vinegar, fry for 5-10 minutes. Put chopped nuts into the pan, mix and remove everything from the stove.
Excellent casseroles are also obtained with Brussels sprouts.
Recipe for brussel sprouts casserole with minced meat
You will need: 400g onion, 200g tomato paste, 150g minced meat, 4 Brussels sprouts, 2 tbsp. hard cheese, sour cream, pepper, salt.
How to cook Brussels sprouts casserole. Boil the cabbage, adding salt to the water, 10-12 minutes. Fry onions until browning, put tomato paste, minced meat, spices, salt, fry until the meat is ready, pour in sour cream, simmer until boiling. Put the cabbage in a casserole dish, put the roast with minced meat on top, sprinkle everything with grated cheese and bake for 10 minutes until the cheese is melted.
The menu of almost any European restaurant has dishes with Brussels sprouts, and most often these are various options with cream, with which the taste of this vegetable seems even more refined and delicate.
Brussels sprouts recipe cream sauce
You will need: 400g Brussels sprouts, 150ml cream 20%, 3 garlic cloves, 1 boiled egg and a pinch of nutmeg and black pepper, 0.5 lemon (juice and zest).
How to cook Brussels sprouts with cream sauce. Make cruciform cuts from the side of the cabbage roots (so it will cook evenly and the bitterness will go away, if any), sprinkle the heads of cabbage with lemon juice, pepper and salt. Steam the cabbage for 8 minutes or 5 minutes in salted boiling water. Finely chop the garlic, fry for 2-3 minutes in butter, put the cabbage, salt, fry until browned. Heat the cream over low heat, as soon as it begins to boil, add the grated lemon zest and nutmeg, salt, with constant stirring, bring to a thickening. Put the cabbage on plates, pour over the prepared sauce, decorate with a boiled egg, cut into halves or quarters and lemon slices.
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 food.
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 the countries of 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;
- lots of beneficial 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, main 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.
After the sauce thickens, pour lemon juice into the mixture 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 for a simple dish that you can easily cook 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 perfect for making a light 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 on 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 canned peas, salt, spices, herbs to the soup 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.
It's not a complicated recipe, is it? 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 st.l.), 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, delicious recipe dishes for your loved ones and guests are ready.
cabbage salad
Delicious light appetizer recipe.
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
This is a hearty recipe for those who love meat and vegetables.
To prepare the dish, you will need not only sprouts of Brussels sprouts (400 g), but also 6 strips of smoked bacon, a third of a glass of white wine vinegar, 1.5 cups of maple syrup, a little Dijon mustard, salt and pepper to taste, lettuce leaves (6 cups of 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 are obtained, 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!
