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Cabbage is a well-known and widely consumed vegetable with great health benefits. Many families use different types of cabbage - white and red cabbage, Brussels sprouts and. Therefore, mothers are interested in the opportunity to include in the diet of baby food the beloved and useful Brussels sprouts. And if so, when and how to introduce it?
Outwardly, Brussels sprouts are significantly different from their counterparts.
Brussels sprouts are a type of kale. This frost-resistant plant was bred by the Belgians back in the Middle Ages. And the name "Brussels" was given to it by the Swedish naturalist Karl Linnaeus.
Cabbage became widespread, and since the 19th century. they began to grow it in France, Holland, Germany, and then in Canada and 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 popular varieties "Oliver", "Brilliant", "Star";
- high-yielding varieties "Fregata", "Rudnef", "Machuta" are grown by gardeners all over the world.
Outwardly, Brussels sprouts bears 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 twist to form tiny forks up to 4 cm in diameter. One plant grows from 20 to 70 such heads of cabbage (and sometimes more).
Brussels sprouts composition
Not every vegetable can be compared to Brussels sprouts in terms of nutrient content. Although it is close in composition to white cabbage, it surpasses it in the amount of some ingredients and useful properties of miniature heads of cabbage.
Recognized even by gourmets, the exquisite taste of dishes from this vegetable with a low calorie content makes Brussels sprouts not only dietary useful product, but also loved by many children.
- Phosphorus and calcium obtained from vegetables will provide children with the strength of bone structures. 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, etc.
- The potassium contained in cabbage is necessary for ensuring the function of the heart muscle, especially for children with cardiovascular pathology, in violation of the rhythm of the heart.
- Vitamin K will help to cope with frequent nosebleeds, which are often noted in children.
According to experts, the use of Brussels sprouts juice is beneficial for children suffering from and: it helps to restore the normal functions of the affected pancreas.
Vitamin set of Brussels sprouts:
- activates metabolism;
- stimulates blood formation;
- enhances immunity;
- regulates the functional abilities of some organs and systems;
- prevents the occurrence of oncopathology.
Providing an antioxidant effect, Brussels sprouts help the body get rid of toxic substances, provides a general strengthening effect.
Contraindications
Despite such useful properties, contraindications to the use of vegetables must also be taken into account.
- with intestinal spasms like colic;
- with severe (bloating);
- 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 a "Belgian"
When buying, you should pay attention:
- On the condition of the upper leaves. They should have a clean, smooth surface, free from stains (indicating rotting).
- The heads of 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 without affecting preservation useful properties and the taste of cabbage. But after thawing, it must be heat treated before use.
You can also cook sauerkraut. It is not only tasty, but also very healthy.
When and how to introduce into the child's 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.
- 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 vegetable puree. 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 steam vegetables, grind with a blender (or wipe through a strainer), and fill with 0.5 tsp. vegetable oil.
You should start with minimum quantity puree (0.5-1 tsp), monitoring product tolerance. 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 a puree soup with Brussels sprouts. From the same vegetables, you can make your baby a puree soup in chicken broth. Fresh Brussels sprouts are ready in 5 minutes. after boiling, and frozen - after 10 minutes. It is not worth boiling it longer, otherwise it will not only lose color, but also acquire a not entirely appetizing smell. You can also cook meatball soup for babies.
The cooking time can be further reduced by making cruciform incisions on the heads of cabbage.
A little trick: to remove the slightly bitter aftertaste of cabbage, you need to cover the saucepan in which it is boiled with a clean kitchen towel instead of a lid.
A one-year-old child should be given puree soup in a pureed form, and after a year, pieces of vegetables can no longer be chopped.
Several dishes 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 first boil the cabbage heads, and then bake them with cheese. Chopped nutmeg can be added if desired.
- A delicious casserole can be cooked in half an hour in the oven, if blanched for 3 minutes. in salted boiling water, pour the cabbage in the form with a mixture of sour cream with grated cheese and chopped herbs. You can also cook this dish in a skillet (covered) on the stove.
- You can cook chicken fillet with Brussels sprouts as a second course. First, boil 400 g of cabbage (5 min.) And, throwing it into a colander, pour over cold water... Then fry (7 minutes) 300 g of meat, cut into strips, together with chopped onions in a frying pan with a mixture of oils (vegetable and butter grams 50 each). 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 chives and herbs (parsley, dill). Stir gently 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 greens, seasoned with olive oil with the addition of ½ lemon juice, salt and sugar to taste.
- You can prepare a salad with fresh Brussels sprouts, grated carrots, and finely chopped. Heads of cabbage for this are cut lengthwise into thin slices. Greens are added if desired.
- Tiny forks can be fried in batter.
- With chopped Brussels sprouts, you can cook meat or vegetable cutlets, bake pies.
How to deal with sauerkraut
Separately, the use of vitamin-rich sauerkraut and pickled Brussels sprouts should be discussed. It can be used by children from 3 years old, but not more than 1-2 tbsp. spoons per day.
- First, it contains a significant amount of salt and fermenting agents. Depending on the individual characteristics of the organism, this may 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 bloodstream and triggers biochemical reactions in the body that are characteristic of allergies. Therefore, when eating a large portion of sauerkraut, pseudo-allergy may occur:
- In clinical manifestations, it does not differ from a true, or real, allergy. But pseudo-allergy manifests itself only when a large amount of the product is consumed, while the true one can be caused by a minimal dose of the allergen.
- To stop pseudo-allergies, antihistamines are used (Fenistil, Tavegil, Zirtek, etc.).
- After the occurrence of a pseudo-allergic reaction, the use of only pickled and sauerkraut should be excluded from the diet (it is also impossible to cook cabbage soup with it). And you can give your child frozen and fresh cabbage.
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 for longer.
It is better to buy fresh Brussels sprouts during the harvest seasonto get the most out of it. You can buy frozen cabbage 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 protein;
- 1 gram of fiber.
Cabbage is rich in vitamin C, which stimulates the immune system and helps the body fight off 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 the cardiovascular system, so the use of cabbage is recommended for people suffering from arrhythmias, hypertension. For those looking to lose weight, Brussels sprouts are idealas it is very low in calories.
How to remove bitterness?
A few simple tips will help to remove unwanted bitterness from heads of cabbage.
- When cooking cabbage, you need to add any spices 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 to cook deliciously in a slow cooker?
Steamed
Ingredients:
- Brussels sprouts.
- Water.
- Salt.
Preparation:
- Do not defrost it beforehand, let it warm up a little to make it easier to cut.
- Cut the heads into two or four pieces.
- Pour the required amount of water into the multicooker bowl, place the cabbage in the multicooker basket, set over water and salt.
- How long is the vegetable cooked? After the lid is closed, it takes twenty minutes to cook in the “Steam cooking” mode, and 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.
- Potatoes.
- Vegetable oil.
- Sour cream.
- Tomato paste.
- Spices, salt, herbs to taste.
Preparation:
- Go through the heads of cabbage, separate the rumpled and spoiled ones.
- Thaw enough to cut in half.
- Dice the carrots, potatoes and onions.
- 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, add the cabbage last.
- Close the lid, fry the vegetables all together until the mode ends.
- Make a mixture of tomato paste and sour cream in a 1: 1 ratio, add to vegetables.
- Turn on the stewing mode, pour water into the multicooker 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 - herbs.
How to fry in a pan?
With garlic
Ingredients:
- Brussels sprouts.
- Several cloves of garlic (3-4 will be enough, less or more to taste).
- Vegetable / butter oil.
- Salt, ground black pepper.
Preparation:
- Defrost slightly, cut extra large heads of cabbage in half.
- Grease a frying pan with oil, put finely chopped garlic, fry for a couple of minutes.
- Add cabbage, fry over medium heat for about 10 minutes, season with 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
Preparation:
- Warm up a frying pan, put cabbage on it.
- Fry over high heat for 2 minutes, stirring occasionally, then add soy sauce and pepper.
- Continue to fry over medium heat for 5 minutes, covered, then a few minutes without the lid, stirring occasionally. Stir carefully so that the dish retains a neat appearance.
How to cook properly in the oven?
Baked with olive oil
Ingredients:
- Brussels sprouts.
- 3 tbsp. l. olive oil.
- Salt, ground black pepper.
Preparation:
- Preheat oven to 200 degrees.
- Defrost and sort the heads of cabbage, remove deformed and spoiled ones.
- Mix the 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 crispy on the outside, remaining soft on the inside.
We suggest watching a video on how to cook baked Brussels sprouts with olive oil:
For more information on how to cook Brussels sprouts in the oven, see.
Baked in sour cream
Ingredients:
- Brussels sprouts.
- Two onions.
- Vegetable oil.
- Sour cream 200 gr.
- Seasoning "Italian herbs".
- Salt.
- Ground black pepper.
Preparation:
- Pour cabbage with water, bring to a boil and simmer for 5 minutes (?).
- Chop the onion and fry it until golden brown.
- Place boiled cabbage and fried onions in one bowl.
- Add sour cream and spices, salt.
- Mix everything thoroughly and place in a baking dish.
- Grind the cheese and sprinkle with the mixture in the mold.
- Bake for about half an hour in an oven preheated to 200 degrees.
Even the most common dish is made more sophisticated and festive. All sorts of dishes are prepared from it, casseroles, salads, side dishes and much more.
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.
Brussels sprouts omelet
For an omelette for 2 servings, take:
- chicken eggs - 4 pcs.;
- milk - 100 ml;
- boiled chicken breast fillet;
- brussels sprouts - 6 heads of cabbage;
- champignons - 6 pcs.;
- olive oil;
- salt and spices to taste.
Cooking a delicious scrambled eggs with Brussels sprouts.
- Beat eggs with a fork together with milk, salt and spices.
- Divide the cabbage heads into quarters, and the mushrooms into thin slices.
- Cut the chicken breast fillet into medium slices.
- Heat the oil in a skillet and pour the egg mixture and top with the prepared filling.
- Cover and cook over low heat for about 7 minutes.
Brussels sprouts puree soup
For soup for 2 servings, take:
- chicken broth - 500 ml;
- brussels sprouts - 15 heads of cabbage;
- bacon - 100 g;
- cream 33% - 100 ml;
- onions - 1 pc .;
- butter - 1 tablespoon;
- provencal oil - 1 tablespoon;
- mustard - 1 tsp;
- curry - ½ tsp;
- salt and pepper to taste.
Cooking the most tender Brussels sprouts soup puree.
- Heat the olive oil in a skillet and fry the chopped Brussels sprouts, garlic and onions.
- Pour the broth to 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 slices and fry in a well-heated skillet.
- Pour cream into vegetables with broth and beat with a blender until a puree mixture is formed.
- Serve the puree soup with fried bacon.
Brussels sprouts pasta
For 2 servings of pasta, take:
- brussels sprouts - 300 g;
- pine nuts - 2 tablespoons;
- durum wheat pasta - 200 g;
- provencal oil - 2 tablespoons;
- parmesan - for dusting;
- salt and pepper to taste.
Cooking spicy pasta with Brussels sprouts.
- Cook the pasta in boiling water until al dente.
- Lightly brown the pine nuts in a skillet with olive oil.
- Pour finely chopped Brussels sprouts to the nuts and cook until it is completely softened, sprinkle with salt and pepper.
- Pour ready-made pasta with cabbage and mix.
- Serve with a generous sprinkle of grated Parmesan.
Roasted Brussels sprouts
For Roasted Brussels Sprouts for 2 servings, use:
- brussels sprouts - 400 g;
- provencal oil - 3 tablespoons;
- salt and pepper to taste.
Cooking an unusual side dish of Brussels sprouts.
- Cut the Brussels sprouts into halves.
- Heat the olive oil in a skillet.
- Fry the cabbage until golden brown and then rub with salt.
Brussels sprouts baked with cheese
For 2 servings of Brussels sprouts with cheese, take:
- brussels sprouts - 20 heads of cabbage;
- garlic - 2 cloves;
- provencal oil - 1 tablespoon;
- hard cheese - 150 g;
- salt and pepper to taste.
- Core each cabbage with a teaspoon, chop finely, then fry in a skillet with butter and chopped garlic.
- Fill the empty halves with the resulting filling, sprinkle with cheese and send to bake in the oven for 10-15 minutes at 180 degrees.
Brussels sprouts in batter
For 2 servings of Brussels sprouts in batter, take:
- brussels sprouts - 30 heads of cabbage;
- chicken egg - 1 pc .;
- flour - ½ cup;
- dry yeast - ½ tsp;
- water - ½ cup;
- provencal oil - 4 tablespoons;
- salt to taste.
Cooking an original Brussels sprouts appetizer.
- Cut Brussels sprouts into halves and boil in water with a pinch of salt until half cooked. Then take it out and let the water drain.
- Beat the egg with flour, salt and water.
- Dilute yeast in warm water and pour into the egg mixture.
- Cover the boiled halves of the cabbage with batter and fry in a very preheated frying pan with butter 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 Brussels sprouts dish with sour cream.
- Boil Brussels sprouts in water with a pinch of salt until half cooked, and then remove and transfer to a colander to glass the water.
- Grate the cheese on a medium grater.
- Put the boiled cabbage in an ovenproof dish, grind it with salt, pepper, nutmeg, pour sour cream and sprinkle generously with cheese crumbs.
- Bake in the oven at 180 degrees for 15-20 minutes.
Rice with Brussels sprouts
For 4 servings of Brussels Sprouts Rice, use:
- parboiled rice - 1 cup;
- brussels sprouts - 200 g;
- carrots - 1 pc.;
- - 1 PC.;
- canned corn - 300 g;
- provencal oil - 3 tablespoons;
- garlic - 4 cloves;
- ground black pepper;
- rosemary;
- salt.
Cooking bright vegetable pilaf with Brussels sprouts.
- Rinse the 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 glass the water and cut into halves.
- Peel the bell peppers with carrots, cut into medium slices and fry with the cloves of garlic in Provence oil.
- Add corn and Brussels sprouts to semi-prepared vegetables. Simmer, covered, for about 10 minutes.
- Combine cooked vegetables with rice, stir and cover for another 10 minutes.
Brussels sprouts with tomatoes and cheese
For 4 servings of Brussels sprouts with tomatoes and cheese, take:
- brussels sprouts - 600 g;
- tomatoes - 2 pcs.;
- bread crumbs - 2 tablespoons;
- grated hard cheese - 4 tablespoons;
- butter - 40 g;
- greens;
- 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.
- Pour the Brussels sprouts into a mold and place the tomatoes on top of the cabbage.
- Sprinkle with salt and pepper and cover 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;
- provencal 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, and then remove and transfer to a colander to drain the water.
- Fry the bacon in a skillet with olive oil until golden brown.
- Pour the cabbage to the bacon and fry everything together for another 3-4 minutes.
- Sprinkle with salt and lemon juice before serving.
Video recipe: how to cook Brussels sprouts
Miniature heads of Brussels sprouts make even the most common dish more delicious 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 of cabbage;
- champignons - 6 pcs.;
- olive oil;
- salt and spices to taste.
Cooking a delicious scrambled eggs with Brussels sprouts.
- Beat eggs with a fork together with milk, salt and spices.
- Divide the cabbage heads into quarters, and the mushrooms into thin slices.
- Cut the chicken breast fillet into medium slices.
- Heat the oil in a skillet and pour the egg mixture and top with the prepared filling.
- Cover and cook over low heat for about 7 minutes.
Brussels sprouts puree soup
For soup for 2 servings, take:
- chicken broth - 500 ml;
- brussels sprouts - 15 heads of cabbage;
- bacon - 100 g;
- cream 33% - 100 ml;
- onions - 1 pc .;
- butter - 1 tablespoon;
- provencal oil - 1 tablespoon;
- mustard - 1 tsp;
- curry - ½ tsp;
- salt and pepper to taste.
Cooking the most tender Brussels sprouts soup puree.
- Heat the olive oil in a skillet and fry the chopped Brussels sprouts, garlic and onions.
- Pour the broth to 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 slices and fry in a well-heated skillet.
- Pour cream into vegetables with broth and beat with a blender until a puree mixture is formed.
- Serve the puree soup with fried bacon.
Brussels sprouts pasta
For 2 servings of pasta, take:
- brussels sprouts - 300 g;
- pine nuts - 2 tablespoons;
- durum wheat pasta - 200 g;
- provencal oil - 2 tablespoons;
- parmesan - for dusting;
- salt and pepper to taste.
Cooking spicy pasta with Brussels sprouts.
- Cook the pasta in boiling water until al dente.
- Lightly brown the pine nuts in a skillet with olive oil.
- Pour finely chopped Brussels sprouts to the nuts and cook until it is completely softened, sprinkle with salt and pepper.
- Pour ready-made pasta with cabbage and mix.
- Serve with a generous sprinkle of grated Parmesan.
Roasted Brussels sprouts
For Roasted Brussels Sprouts for 2 servings, use:
- brussels sprouts - 400 g;
- provencal oil - 3 tablespoons;
- salt and pepper to taste.
Cooking an unusual side dish of Brussels sprouts.
- Cut the Brussels sprouts into halves.
- Heat the olive oil in a skillet.
- Fry the cabbage until golden brown and then rub with salt.
Brussels sprouts baked with cheese
For 2 servings of Brussels sprouts with cheese, take:
- brussels sprouts - 20 heads of cabbage;
- garlic - 2 cloves;
- provencal oil - 1 tablespoon;
- hard cheese - 150 g;
- salt and pepper to taste.
- Core each cabbage with a teaspoon, chop finely, then fry in a skillet with butter and chopped garlic.
- Fill the empty halves with the resulting filling, sprinkle with cheese and send to bake in the oven for 10-15 minutes at 180 degrees.
Brussels sprouts in batter
For 2 servings of Brussels sprouts in batter, take:
- brussels sprouts - 30 heads of cabbage;
- chicken egg - 1 pc .;
- flour - ½ cup;
- dry yeast - ½ tsp;
- water - ½ cup;
- provencal oil - 4 tablespoons;
- salt to taste.
Cooking an original Brussels sprouts appetizer.
- Cut Brussels sprouts into halves and boil in water with a pinch of salt until half cooked. Then take it out and let the water drain.
- Beat the egg with flour, salt and water.
- Dissolve yeast in warm water and pour into egg mixture.
- Cover the boiled halves of the cabbage with batter and fry in a very preheated frying pan with butter 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 Brussels sprouts dish with sour cream.
- Boil Brussels sprouts in water with a pinch of salt until half cooked, and then remove and transfer to a colander to glass the water.
- Grate the cheese on a medium grater.
- Put the boiled cabbage in an ovenproof dish, grind it with salt, pepper, nutmeg, pour sour cream and sprinkle generously with cheese crumbs.
- Bake in the oven at 180 degrees for 15-20 minutes.
Rice with Brussels sprouts
For 4 servings of Brussels Sprouts Rice, use:
- parboiled rice - 1 cup;
- brussels sprouts - 200 g;
- carrots - 1 pc.;
- bell pepper - 1 pc.;
- canned corn - 300 g;
- provencal oil - 3 tablespoons;
- garlic - 4 cloves;
- ground black pepper;
- rosemary;
- salt.
Cooking bright vegetable pilaf with Brussels sprouts.
- Rinse the 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 glass the water and cut into halves.
- Peel the bell peppers with carrots, cut into medium slices and fry with the cloves of garlic in Provence oil.
- Add corn and Brussels sprouts to semi-prepared vegetables. Simmer, covered, for about 10 minutes.
- Combine cooked vegetables with rice, stir and cover for another 10 minutes.
Brussels sprouts with tomatoes and cheese
For 4 servings of Brussels sprouts with tomatoes and cheese, take:
- brussels sprouts - 600 g;
- tomatoes - 2 pcs.;
- bread crumbs - 2 tablespoons;
- grated hard cheese - 4 tablespoons;
- butter - 40 g;
- greens;
- 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.
- Pour the Brussels sprouts into a mold and place the tomatoes on top of the cabbage.
- Sprinkle with salt and pepper and cover 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;
- provencal 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, and then remove and transfer to a colander to drain the water.
- Fry the bacon in a skillet with olive oil until golden brown.
- Pour the cabbage to the bacon and fry everything together for another 3-4 minutes.
- Sprinkle with salt and 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 aromatic and tasty dishes from these tiny heads of cabbage. They are used to decorate ready-made culinary masterpieces, marinated in savory sauces, added to salads and made into delicious snacks.
The soup with cheese and herbs is incredibly tasty and healthy, in which the main ingredient is mini cabbage. Casserole with green circles, omelets, pies with filling also look beautiful. This vegetable keeps well and can be frozen for a long time. It is often used in the fall and spring. If you pickle cabbage in jars, then it will look gorgeous on festive table or a family dinner as a colorful side dish.
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A pleasantly spicy salad with a neutral taste, suitable as a side dish (instead of potatoes) for meat. Dense heads 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 the best for diet food obese people, as well as those suffering from hypertension and other cardiovascular diseases. Brussels sprouts contain vitamins, minerals, carotenes and plant-based chemicals that help prevent various diseases and improving 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.Appointment: 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 cabbage, broccoli and cauliflower in popularity, but not in taste - just so far this vegetable that has recently appeared in our country is still a little unusual. In this article, we will talk about delicious dishesah for every day from this wonderful vegetable.
This vegetable is not found in the wild - it was artificially bred by Belgian vegetable growers from Brussels, hence the name. Collard became the basis of the variety. For the first time Brussels sprouts were mentioned in 1759. Thus, it is one of the youngest vegetable crops.
In our country, Brussels sprouts first appeared 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 contains 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 irreplaceable products that must be present in the diet of every person - there are 2-3 times more of all the listed vitamins in it than in other types of cabbage!
With regular use, this type of cabbage improves health in cardiovascular diseases and after operations, increases immunity, in general, has a hematopoietic, anti-infectious, anti-inflammatory, tonic, anti-toxic effect. It is very useful to eat it for hypertensive patients, people suffering from arrhythmias, cancer patients, the elderly and children.
Those who have already tasted this wonderful vegetable enjoy its excellent taste, the variety of dishes that can be cooked with it, and also rejoice at the little cute cocks, in 100 grams of which, by the way, there are only 35 (!) Kcal. Well, those who are not familiar with Brussels sprouts should definitely get to know him better.
Delicious Brussels Sprouts Recipes
You can cook a wide variety of dishes with this kind of Brussels sprouts: snacks, salads, main courses. It can be boiled in water or steamed, stewed, fried, baked, combined with a wide variety of products.
Italian style Brussels sprouts recipe
You will need: 500 g of Brussels sprouts, 1 glass of milk, 2 tablespoons each. butter, flour, cream and grated cheese, 1 tbsp. lemon juice, nutmeg, black pepper, salt.
How to cook Brussels sprouts the Italian way. Boil the cabbage heads in a little salted water for a few minutes - do not overcook! Fry the flour lightly on butter, pour in cream and milk, bring the sauce to thicken, stirring occasionally, over low heat. Season the sauce with pepper, nutmeg, pour in lemon juice, stir, pour the sauce over the 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 of meat / chicken broth, 50g of Brussels sprouts, herbs, omelet - 50ml of milk, 1 egg, butter.
How to make Brussels sprouts broth. Prepare by whisking an egg with milk, an omelet in butter. Cook Brussels sprouts in broth until tender, adding parsley. Serve the broth like this: put the chopped omelet, cabbage, herbs in the plates, pour in the broth.
The next dish will appeal to both adults and children.
Brussels sprouts fried in dough recipe
You will need: 300g of Brussels sprouts, 100g of tomato sauce and Bechamel sauce, 60g of batter, 50g of butter, 20g of onion, nutmeg, black pepper, salt.
How to cook Brussels sprouts in dough. Boil Brussels sprouts, dry, chop not too finely with a knife. Fry the onions in oil without browning, add to the cabbage, add salt, pour in the Béchamel sauce, pepper, season with nutmeg, stir. Form balls from the mixture, dip in a batter of fresh batter, fry with a large amount of oil until browning. Served Brussels sprouts in dough with tomato sauce.
Of course, you can cook this cabbage in a dough and in another way: just dip, boiled beforehand, in your favorite batter and fry.
The next dish can be wonderful - tasty and healthy, lunch or dinner.
Recipe for making Brussels sprouts with chicken stomachs
You will need: 500 g of Brussels sprouts and chicken stomachs, vegetable oil, olives, parsley, dill, spices to taste.
How to cook Brussels sprouts with chicken stomachs. Prepare stomachs and put in a deep frying pan, pour water 1cm of the pan's height, a little oil, simmer, after boiling water, add oil and fry. Add cabbage to the stomachs, fry, season with spices, salt, simmer until tender. Add chopped dill 5 minutes until tender. When serving, decorate the dish with parsley and olives.
There are many options for very interesting appetizers that can be prepared with Brussels sprouts. The next dish is one such snack.
Brussels sprouts and hazelnut appetizer recipe
You will need: 1kg of Brussels sprouts, 60g of butter, 50g of hazelnuts, 1 red onion, 2 tbsp. vinegar, 1 tbsp. Sahara.
How to make a Brussels sprouts appetizer. Steam the cabbage for 8-10 minutes. Heat the butter in a frying pan, fry the onion cut into half rings, pour in half 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 in a pan, stir and remove from the stove.
Casseroles are also excellent with Brussels sprouts.
Brussels sprouts casserole with minced meat
You will need: 400g of onions, 200g of tomato paste, 150g of minced meat, 4 heads of Brussels sprouts, 2 tbsp. hard cheese, sour cream, pepper, salt.
How to make a Brussels sprouts casserole. Boil the cabbage, salt water, 10-12 minutes. Fry the onion until browning, put in 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 minced meat fried on top, sprinkle with grated cheese and bake for 10 minutes until the cheese melts.
On the menu of almost any European restaurant there are 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 tender.
Recipe for making Brussels sprouts with creamy sauce
You will need: 400 g of Brussels sprouts, 150 ml of cream 20%, 3 cloves of garlic, 1 boiled egg and a pinch of nutmeg and black pepper, 0.5 lemon (juice and zest).
How to cook Brussels sprouts with creamy sauce. Make cross-shaped cuts on the side of the cabbage roots (this way it will cook evenly and the bitterness, if any, will go away), sprinkle the heads of cabbage with lemon juice, pepper and salt. Boil 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 browning. Heat the cream over low heat, add grated lemon zest and nutmeg as soon as it starts to boil, add salt, with constant stirring, bring until thickened. Put the cabbage on plates, pour over the cooked sauce, garnish with a boiled egg, cut into halves or quarters, and lemon slices.
Cabbage dishes are very popular.
This vegetable is able to provide a sense of fullness, and although it does not have any taste by itself, 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 have already tried it.
Moreover, doctors and nutritionists strongly advise using it in your daily diet.
After all, Brussels sprouts are rich in vitamins and other useful substances that have a beneficial effect on our body.
What is so special about this vegetable? What Brussels sprouts recipes can you make 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 the vegetable appeared thanks to the selection work carried out by scientists from Brussels. Hence the name of the cabbage - Brussels sprouts.
The main "ancestor" of this vegetable was collard greens, and the first mention of a new variety appeared only at the end of the 18th century.
Therefore, this culture can be confidently 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, it could not take root in our climatic conditions.
The culture is most popular in Western Europe and North America. The British and Americans are especially fond of her.
The usefulness of Brussels sprouts lies in its rich composition of trace elements.
Here you will find:
- salts of many microelements (potassium, magnesium, phosphorus, iodine);
- various amino acids;
- the presence of enzymes;
- richness of fiber;
- lots of useful vitamins and carotene.
Such a variety of useful elements in aggregate exceeds the indicators 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 will be able to increase the resistance of the immune system, will have anti-toxic and anti-inflammatory effects.
It is advisable to use dishes from it during general strengthening therapy. Brussels sprouts also have their own special taste, which is difficult to confuse with something.
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 definitely like it!
Recipes for every day
You can cook a variety of dishes from Brussels sprouts: soup, hot snacks, le 
soft or hearty salads, main courses.
This culture can be tasty both boiled and fried, stewed, baked or steamed. Moreover, 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 beloved by many. It's easy to cook, but it turns out to be a delicious 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 first).
You will also need 1 tablespoon of lemon juice, some nutmeg, black pepper and salt.
First, you should take the cabbage and put it in a saucepan with a little salted water. Put the dishes on the fire and boil the vegetables for a couple of minutes. Do not overcook it under any circumstances. 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 has thickened, pour the lemon juice into the mixture and add the spices. Now pour the sauce over the cabbage and simmer the vegetables for 5 minutes.
When ready, transfer the dish to a beautiful dish, sprinkle with cheese on top and serve.
First courses cooked with the addition of small cabbage heads are very popular in Europe.
And this is not surprising, because such a soup or broth is as useful in its properties as chicken.
We offer you a recipe for a simple dish that you can easily prepare every day.
To prepare it you will need: chicken hearts (200 g), carrots and celery root (1 pc.), 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 saucepan on fire. While they are boiling, wash, peel and grate the carrots and celery root.
The 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 brewed. After 10 minutes, you can add cabbage heads, add salt and bring to a boil.
When the soup is almost ready, add some herbs and turn off the heat. Now give time for the soup to sit 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 a head of common cabbage, two potatoes, one carrot and one onion, 100 g of canned peas, herbs and spices to taste, and some vegetable oil for frying.
All this is needed to make soup. This soup is prepared in vegetable broth, so it is perfect for those who fast or are simply worried about their figure.
Prepare your vegetables first. They should be washed, cleaned (if necessary) and crushed.
Cabbage, potatoes, onions and herbs are cut by hand, but it is better to grate carrots. Brussels sprouts can also be cut in half if large heads are caught.
Now send it along with the onion and part of the carrots 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 to it. Cook for at least 10 minutes over medium heat.
Add canned peas, salt, spices, herbs to the soup and simmer for 5 minutes. At the end of the cooking time, remove the soup from heat, cover with a lid and let it brew.
Isn't it a complicated recipe? But how tasty and healthy!
Stewed chicken with brussels sprouts and vegetables
This recipe is very useful for those who like to cook in a slow cooker.
Do you belong 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 tbsp), salt and seasonings to taste.
First of all, you should prepare poultry meat. Cut the chicken and cut into small pieces. If fillets, rinse well, peel and cut. Place the chicken in the multicooker bowl.
Add oil, salt and seasonings to taste. Set the "Fry" mode on your multicooker for the time recommended in the instructions for cooking chicken.
As soon as the bowl heats up and the frying process begins, add the cabbage heads, close the lid and wait for the end signal.
After that, put the dish on the heating mode and sprinkle it with cheese on top. Close the lid, wait 5 minutes.
That's all, delicious recipe meals for your loved ones and guests are ready.
Cabbage salad
Delicious snack 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.
Start roasting the nuts first.
This should be done in a clean and dry frying pan until they acquire a beautiful golden hue.
With occasional stirring, it will take you about three minutes. This is followed by steaming the heads of Brussels sprouts for 10 minutes.
Then add there cauliflower and cook for another 2 minutes. Both should feel soft to the touch.
When ready, you can put the cabbage in a plate, add salt, pepper and lemon juice there, mix everything and sprinkle with nuts on top. And now, the salad is ready to serve.
Bacon and nuts salad
This is a satisfying recipe for those who love meat and vegetables.
To prepare the dish, you will need not only heads of Brussels sprouts (400 g), but also 6 strips of smoked bacon, a third of a glass of white wine vinegar, 1.5 glasses of maple syrup, a little Dijon mustard, salt and pepper to taste, lettuce leaves (6 glasses of chopped pieces) and kernels walnut (quarter glass).
The cabbage heads should be cut into slices and placed in a separate bowl.
When the optimum temperature is reached, place the pieces of bacon in the skillet and fry them on each side for at least 5 minutes.
The stripes 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 seasoning, and add mustard.
Mix everything well in the pan and put the cabbage slices in this sauce. Cover and simmer for a couple of minutes.
When ready, transfer the contents of the pan to a large bowl, add the lettuce leaves and stir. Sprinkle with chopped bacon on top. That's it, the salad is ready to eat.
Vegetable stews in which small heads of cabbage are present are very tasty and satisfying. At the same time, they are perfectly combined with other types of cabbage - white cabbage, collard, cauliflower and other options.
They give a special taste to meat, so many Europeans love dishes in which this culture is stewed along 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!
