How to cook Brussels sprouts recipes. Brussels sprouts recipes are delicious and simple. Sweet potato with Brussels sprouts, cheese, cranberries and pecans

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, delicious 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 Brussels sprouts omelet.

1. Beat eggs with a fork together with milk, salt and spices.
2. Divide the cabbage heads into quarters, and the mushrooms into thin slices.
3. Cut the chicken breast fillet into medium slices.
4. Heat the oil in a skillet and pour the egg mixture, and top with the prepared filling.
5. 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 delicate Brussels sprouts soup puree.

1. Heat the olive oil in a skillet and fry the chopped Brussels sprouts, garlic and onions.
2. Pour the broth to the fried vegetables, simmer everything until the cabbage softens, about 8-10 minutes.
3. Add mustard, butter, salt, curry, pepper to the broth and simmer, covered, for another 3-4 minutes.
4. Cut the bacon into small slices and fry in a well-heated skillet.
5. Pour the cream into the vegetables with the broth and beat with a blender until a puree mixture is formed.
6. 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.

1. Cook the pasta in boiling water until al dente.
2. Lightly brown the pine nuts in a skillet with olive oil.
3. Pour finely chopped Brussels sprouts to the nuts and cook until it is completely softened, sprinkle with salt and pepper.
4. Pour ready-made pasta with cabbage and mix.
5. 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.

1. Cut the Brussels sprouts into halves.
2. Heat the olive oil in a skillet.
3. 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.

1. Core each cabbage with a teaspoon, chop finely, then fry in a skillet with butter and chopped garlic.
2. 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.

1. Cut the 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.
2. Beat the egg with flour, salt and water.
3. Dissolve the yeast in warm water and pour into the egg mixture.
4. Cover the boiled halves of the cabbage with batter and fry in a very preheated 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.

1. 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.
2. Grate the cheese on a medium grater.
3. Put the boiled cabbage in an ovenproof dish, grind it with salt, pepper, nutmeg, pour sour cream and sprinkle generously with cheese crumbs.
4. 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.

1. Rinse the rice thoroughly until clear water and boil in salted water.
2. 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.
3. Peel the bell peppers with carrots, cut into medium slices and fry with the cloves of garlic in Provencal oil.
4. Add corn and Brussels sprouts to semi-prepared vegetables. Simmer, covered, for about 10 minutes.
5. 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.;
• 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.

1. Cut the tomatoes into thin slices.
2. Grease an ovenproof dish with butter and sprinkle with breadcrumbs.
3. Pour the Brussels sprouts into a mold and place the tomatoes on top of the cabbage.
4. Sprinkle with salt and pepper and cover with grated cheese and herbs.
5. Bake in the oven at 180 degrees for about 10-15 minutes.

Brussels sprouts with bacon

For 2 servings of Brussels sprouts with bacon, use:

• brussels sprouts - 400 g;
• bacon - 100 g;
• provencal oil - 2 tablespoons;
• lemon coke - 1 tablespoon;
• salt to taste.

Cooking a fragrant dish with Brussels sprouts and bacon.

1. 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.
2. Fry the bacon in a skillet with olive oil until golden brown.
3. Pour the cabbage to the bacon and fry everything together for another 3-4 minutes.
4. Sprinkle with salt and lemon juice before serving.

Video recipe: how to cook Brussels sprouts

Hello dear readers! I'll start this article with the fact that Brussels sprouts are a very healthy vegetable. However, most housewives do not know how to cook delicious Brussels sprouts. In vain, since there are a lot of vitamins in it, and in terms of taste, it is not inferior to color or white.

Brussels sprouts recipes

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

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

Brussels sprouts in the oven

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

Ingredients

Servings: 6

• brussels sprouts 500 g
• olive oil 50 ml
• garlic 2 pcs
• bread crumbs ½ cup
• pepper, thyme, salt taste

Per serving

Calories: 77 kcal

Proteins: 4.6 g

Fats: 3.7 g

Carbohydrates: 8.2 g

40 minutesVideo Recipe Print

First of all, I wash the heads of cabbage and cut it in half.

I send the chopped cabbage to a saucepan and fill it with water so that it covers the vegetables. I put the pan on the fire and cook for two minutes. Then I drain the water.

I mix olive oil with squeezed garlic and thyme.

Dip the Brussels sprouts in oil, salt and sprinkle with pepper. Then I send the vegetables to a baking dish and sprinkle with bread crumbs.

I put the baking sheet with seasoned cabbage in the oven, preheated to 200 degrees. I bake it for half an hour.

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

Brussels sprouts with champignons

Once I wanted to please my family with a wonderful and delicious dish. A friend told the recipe for Brussels sprouts with champignons. I note that all members of my large family are crazy about this food. I hope you enjoy it too.

Ingredients:

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

Preparation:

1. Wash the cabbage well and remove the yellowed leaves. I leave small heads of cabbage whole, and cut large ones in half.
2. I pour water into a saucepan, bring it to a boil, add lemon juice and salt. Then I put the cabbage in the dish and, after boiling, cook it for 10 minutes. After that, I put the boiled cabbage in a colander.
3. Peel the onion and cut into thin strips. Peel the garlic and finely chop it.
4. I wash the champignons and cut them into small pieces. If not, oyster mushrooms will do. I send them to a preheated pan and add a little salt. Fry until golden brown.
5. I remove the mushrooms from the pan with a spoon with holes. I add some oil and onions to the dishes. Fry over low heat until soft.
6. Combine mushrooms with onions and chopped garlic and mix well. Sprinkle the resulting mixture with flour.
7. I pour in the vegetable broth and heat it up. Stir the resulting sauce until it becomes thick. I add salt and pepper.
8. It remains to add the cabbage, mix and cover. The dish is ready in a few minutes.

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

Video recipe

Brussels sprouts casserole

Housewives prepare various dishes from this wonderful vegetable. I will tell you the recipe for the casserole. I can say with confidence that both an ordinary eater and a real gourmet will like the dish. Plus, it's a great option for a New Year's menu.

Ingredients:

• brussels sprouts - 4 heads of cabbage
• minced meat - 150 g
• tomato paste - 200 g
• onions - 400 g
• hard cheese, sour cream, salt and pepper.

Preparation:

1. Pour some water into a saucepan, add cabbage, salt and cook for 10 minutes.
2. I fry the finely chopped onion in a pan until a blush appears, add tomato paste, spices, minced meat and salt.
3. I fry the resulting mass until the minced meat is ready. After that, pour in sour cream and carcass until it boils.
4. Boiled cabbage in a baking sheet. Put the contents of the pan on top and add the grated cheese. I bake in the oven for 10 minutes, until the cheese is melted.

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

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

Brussels sprouts salad recipe

The salad prepared according to my recipe is an excellent side dish for pork. Small cats of Brussels sprouts are high in vitamins, protein and potassium, but they are low in fiber. It is excellent for diet food. Moreover, it is recommended to be consumed by people who suffer from cardiovascular diseases and hypertension.

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

Ingredients:

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

Preparation:

1. Remove the top leaves from Brussels sprouts, rinse and cut the heads of cabbage into four parts.
2. Pour boiling water over and cook for 10 minutes. I drain the hot water, pour the vegetables with cold water, and then throw them on a sieve.
3. Remove the skin from the apple, remove the seed chamber and cut into pieces. After that I pour it with lemon juice.
4. I mix the cooled cabbage with chopped apples, add a little pepper and salt.
5. It remains to prepare the dressing. I peel the banana, knead it with a fork, salt and pepper. After that I add sour cream and lemon juice, mix well and beat.
6. Serve on the table in portions, pre-watered with dressing and sprinkled with sage.

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

Cooking Brussels sprouts soup

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

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

Ingredients:

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

Preparation:

1. I boil the chicken hearts over low heat for a quarter of an hour.
2. At this time, I pass the celery root and carrots through a grater, and finely chop the onion. I send the prepared vegetables to the boiling broth.
3. Peel the potatoes, rinse them and cut them into small cubes. I add it to the soup.
4. After about 10 minutes, add the Brussels sprouts, salt, bring the soup to a boil and cook for 5 minutes.
5. At the very end I add dill and parsley. I turn off the heat and leave the soup for a quarter of an hour under the lid to infuse. Serve hot with toasted croutons.

As you can see, there is nothing difficult in making soup. In addition, it is prepared from the simplest vegetables. Now you will please your family with this concoction. If they don't like it, cook it. Finally, let's talk about growing Brussels sprouts. It differs from its congeners quite strongly both in appearance and in cultivation techniques.

As you know, ordinary cabbage has only one head. The Brussels head can have up to 70 pieces, it can easily withstand a 10-degree frost.

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

At the same time, Brussels sprouts are not demanding on the composition of the soil and grows successfully on poor soils. There is one secret in growing - the correct temperature regime.

It was previously said that this cabbage is resistant to low temperatures. She tolerates heat much worse. For the normal formation of heads of cabbage, a temperature of 20 degrees is required. At higher temperatures, the crop will not form.

My article has come to an end. In it, I talked about the benefits and methods of growing Brussels sprouts, gave useful and delicious cooking recipes.

I sincerely hope that the information presented in this article will be useful. Perhaps you have learned something new, and now you are putting it into practice. Note that some of the recipes were invented by me personally. I carry out culinary experiments in the kitchen all the time, the results of which you just got acquainted with. Experiment, too. Until next time!

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 tasted it.

Moreover, doctors and nutritionists strongly advise using it in your daily diet.

After all, Brussels sprouts are rich in vitamins and other nutrients that have a beneficial effect on our body.

What is so special about this vegetable? What recipes with Brussels sprouts 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 the 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 Western Europe and North America. Especially the British and Americans love 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;
• many useful vitamins and carotene.

Such a variety of useful elements in aggregate exceeds the performance of other types of cabbage.

Therefore, experts insist that dishes made 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.

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.), Some Brussels sprouts (200 g), greens and spices (to taste).

The recipe itself is very simple. First, place the chicken hearts in a saucepan over the fire. While they are boiling, you should 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.

Not a complicated recipe, isn't it? 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, some 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, a delicious recipe for your loved ones and guests is 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 cauliflower there 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 cups of chopped pieces) and walnut kernels (quarter cup).

The cabbage heads should be cut into slices and placed in a separate bowl.

When the optimum temperature is reached, place the bacon slices in the pan 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.

Stir 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!

Very few people like Brussels sprouts. Most, to be honest, hate it since childhood.

Bright Side set out to find and try recipes with this type of cabbage, which make really tasty dishes. Once again we were convinced: there are no products that would be tasteless if prepared according to the correct recipes.

Brussels sprouts with balsamic cream

Ingredients:

• 500 g brussels sprouts
• 2 tbsp. l. olive oil
• 3 tbsp. l balsamic cream
• salt and fresh
• 2 tbsp. l. lemon juice
• 1 tsp liquid honey

Preparation:

1. Mix Brussels sprouts with olive oil, balsamic cream, salt and pepper.
2. Transfer the cabbage to a baking sheet lined with parchment paper. Bake until soft, about 30 minutes.
3. Mix lemon juice and honey until smooth and pour over warm cabbage.

Maple glazed Brussels sprouts

Ingredients:

• 3 slices of bacon
• 500 g brussels sprouts
• 100 ml chicken broth
• 50 ml maple syrup
• 2 tbsp. l. wine vinegar
• salt to taste
• ¼ h. L. cayenne pepper
• pistachios for decoration

Preparation:

1. Cut the bacon into small pieces and fry it until crispy and golden brown.
2. Add the Brussels sprouts to a frying pan oiled with bacon and lightly fry until golden brown.
3. Add broth and cover. We simmer until soft.
4. Add salt, pepper, vinegar, maple syrup and cook for about 5 minutes, stirring occasionally.
5. Transfer to a plate, sprinkle with crispy bacon and crushed pistachios on top.

Brussels sprouts frittata

Ingredients:

• 500 g brussels sprouts
• 6 eggs
• 2 tbsp. l. milk
• 1 shallots
• 100 g green peas
• 150 g grated cheese
• frying oil
• salt to taste
• pepper - to taste

Preparation:

1. Cut the shallots into thin circles. Fry until golden brown in a pan for about 3 minutes.
2. Add cabbage seasoned with salt and pepper to the onion. Cook, stirring occasionally, for about 5 minutes.
3. Beat eggs with a pinch of salt, milk and pepper. Add grated cheese and stir well.
4. Pour the egg-cheese mixture into the pan with the cabbage and shallots. Add the peas.
5. We put the pan in an oven preheated to 180 ° C for 10 minutes.

Brussels sprouts gratin with bacon

Ingredients:

• 500 g brussels sprouts
• 4 slices of bacon
• 1 shallots, cut into thin rings
• 3 tbsp. l. sweet white wine
• salt to taste
• ground black pepper - to taste
• 200 g cream cheese
• 150 g grated cheese
• 2 tbsp. l. butter
• freshly ground nutmeg - to taste
• zest of half a lemon

Preparation:

1. Preheat the oven to 180 ° C.
2. Cut the bacon into small pieces and fry until crispy. We transfer to a separate container.
3. In the same pan, fry the cabbage for a few minutes, add wine. Mix well. Simmer for a few more minutes.
4. Put cabbage, shallots in a baking dish, season with nutmeg and zest. Salt and pepper to taste.
5. Spread the cream cheese evenly.
6. Sprinkle with grated cheese. We spread the pieces of butter.
7. Bake until golden brown and cheese cooked for about 20 minutes.
8. Sprinkle with crispy bacon when serving.

Brussels sprouts in batter with spicy sauce

Ingredients:

• 500 g brussels sprouts
• 3 tbsp. l. bread crumbs
• 2 eggs
• parsley to taste
• vegetable oil for deep fat
• ground black pepper - to taste
• salt to taste
• hot sauce - to taste

Preparation:

1. Cook cabbage in salted boiling water for 10-13 minutes.
2. In a bowl, beat eggs, salt, pepper, parsley until smooth.
3. Heat the deep fat until it sizzles and small bubbles.
4. Dip each head of cabbage in the egg mixture, then sprinkle evenly with breadcrumbs and dip into deep fat on a spoon. Cook until golden brown and remove. Place on paper towels and drain off excess oil.
5. Decorate with herbs and serve with hot sauce in a gravy boat.

Warm Brussels sprouts and apple salad

Ingredients:

• 500 g brussels sprouts
• 1 apple without a core
• 1 tbsp. l. olive oil
• salt to taste
• pepper - to taste
• 100 g salad crumbs
• 3 slices of bacon
• pomegranate seeds for decoration
• 1 tbsp. l. honey

Preparation:

1. Preheat the oven to 180 ° C.
2. Cut the apples into slices. Finely chop the bacon.
3. Place parchment paper on a baking sheet. On it - cabbage, apple slices. Salt, pepper, sprinkle with olive oil. Bake for about 20 minutes until the cabbage is soft. It should be lightly browned around the edges.
4. Lightly fry the bacon in a pan.
5. Mix cabbage, apples, bacon, honey, butter, crackers in a salad bowl. Salt and pepper to taste.
6. Decorate with pomegranate seeds.

Sweet potato with Brussels sprouts, cheese, cranberries and pecans

Ingredients:

• 2 medium sweet potatoes
• 10 heads of Brussels sprouts
• a handful of pecans
• a handful of dried cranberries
• 3 tbsp. l. blue cheese
• 1 tbsp. l. olive oil
• salt and pepper to taste

Preparation:

1. We wash the potatoes, pierce the skin with a fork over the entire surface.
2. Bake the potatoes at 180 ° C for about 45 minutes until tender.
3. Cut the cabbage into quarters, season with olive oil, salt, pepper and stir. Put on a baking sheet with parchment paper. Add dried cranberries. Bake for 15 minutes until soft and slightly golden brown.
4. Cut the finished potatoes in half, slightly knead the inside with a fork. Top with cabbage, pieces of cheese, nuts and cranberries.

Shrimp Pasta and Brussels Sprouts Pesto

Ingredients:

• 200 g spaghetti
• 250g Brussels sprouts, halved
• 4 cloves of garlic
• 3 tbsp. l. olive oil
• 1 lemon
• salt to taste
• 150 g grated parmesan
• 15 large boiled shrimps
• basil leaves for decoration

Preparation:

1. Boil the spaghetti until al dente.
2. In a blender, mix together cabbage, olive oil, lemon juice, garlic until smooth. Add grated cheese to the resulting pesto sauce and mix.
3. Mix the pasta well with the pesto, add the shrimp, salt and simmer for 3 minutes under the lid in a saucepan.
4. Garnish with basil leaves when serving.

Omelet Muffins with Brussels Sprouts

Ingredients:

• 4 eggs
• 200 g brussels sprouts
• salt, pepper to taste
• 50 g parsley
• 3 tbsp. l. milk

Preparation:

1. Beat eggs with salt, pepper, milk and finely chopped parsley.
2. Cut the cabbage into small pieces, add to the omelet.
3. Pour the omelet into silicone muffin molds.
4. We bake in an oven preheated to 180 ° C until tender.

Puff basket with potatoes, cheese and Brussels sprouts

Ingredients:

• 1 pack of puff pastry
• 300 g brussels sprouts
• 150 g mashed potatoes
• 200 g grated cheese
• 1 small boiled potato
• salt, pepper - to taste
• olive oil for frying

Preparation:

1. Roll out the dough not thinly and form a basket with high sides from it in a suitable shape.
2. Cut the boiled potato into cubes.
3. Lightly fry the cabbage until golden brown.
4. Mix mashed potatoes, grated cheese, cabbage, potato cubes. Salt and pepper to taste.
5. Put the filling in a basket and bake in an oven preheated to 180 ° C for about 20 minutes.

Warm salad with buckwheat, Brussels sprouts and dried cranberries

Ingredients:

• 200 g of boiled buckwheat
• 300 g brussels sprouts
• a handful of walnuts
• a handful of dried cranberries
• pomegranate seeds for decoration
• 1 tbsp. l. olive oil
• 1 tsp lemon juice
• 1 tsp balsamic vinegar
• 1-2 drops of chili
• salt, pepper - to taste
• parsley to taste

Preparation:

1. Cover the baking sheet with parchment paper and bake the cabbage on it until tender (about 30 minutes).
2. Finely chop the parsley.
3. We mix olive oil, lemon juice, balsamic vinegar, chili.
4. In a salad bowl, mix buckwheat, cabbage, nuts, dried cranberries, parsley, pomegranate seeds. Salt and pepper to taste. Fill with dressing and mix.

Brussels sprouts with meat and bell peppers

Ingredients:

• 350 g non-lean pork
• 300 g brussels sprouts
• 2 red bell peppers
• 1 red onion
• olive oil for frying and baking
• salt, pepper - to taste
• parsley to taste

Preparation:

1. Cut the pork into small pieces. Cabbage - in half. Sweet peppers - in small slices. Cut the red onion into medium pieces.
2. Fry onions, bell peppers and cabbage in a pan until almost cooked. Transfer to a baking dish.
3. Fry the meat until cooked and put it in a mold for the cabbage.
4. Salt and pepper to taste, sprinkle with olive oil and mix well.
5. We bake in an oven preheated to 180 ° C until golden brown for about 20 minutes.
6. Sprinkle with parsley when serving.

Open pie with brussels sprouts, shrimps and tomatoes

Ingredients:

• 1 pack of ready-made shortcrust pastry
• 300 g brussels sprouts
• 350 g medium sized shrimp, peeled
• 200 g cherry tomatoes
• 150 g grated cheese
• salt, pepper - to taste

Preparation:

1. Roll out the dough, put it in a suitable size form with sides. We bake the base for the pie in an oven heated to 180 ° C until tender.
2. For the filling, mix shrimp, cabbage, tomatoes. Salt and pepper to taste and transfer to the pie. Sprinkle with grated cheese.
3. We bake the cake for about 30 minutes at 180 ° C.

Alexander Gushchin

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

Content

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

How to cook Brussels sprouts

Many vegetable dishes from cabbage heads the size of a nut were invented by people. Every nation has recipes worthy of the attention of housewives. Still, because the vegetable grows everywhere, since it is resistant to low temperatures and is not afraid of spring frosts. She is not afraid of the sultry summer either: being a culture of a long day, she is friends with the sun, reacts perfectly to the heat - just water! This vegetable has a wonderful property - under any condition of the soil, the accumulation of nitrates in the heads of cabbage is minimal. This allows you to eat the vegetable boiled and raw, boldly freeze it for future use.

It is not difficult to cook this vegetable deliciously. Its light green heads, a smaller copy of a white-headed relative, are tender. They go well with other vegetables, perfectly emphasize the taste of meat, perfectly complement egg dishes. It does not need to be subjected to prolonged heat treatment; this vegetable culture is stewed, fried or boiled very quickly. Being a moisture-loving plant, this vegetable accumulates liquid in its heads, and remains juicy even after prolonged storage.

In the oven

Vegetables in a ready-made dish can play the main melody or serve as a flavoring background, shading and complementing meat, fish, egg dishes. Oven Brussels sprouts do both well. Small heads, generously doused with cheese or creamy sauce, form a vegetable casserole, which will delight people watching the figure with their low calorie content. As part of a vegetable mixture baked with meat or minced meat, the vegetable is not only very tasty, but also beautiful.

Frying Pan Recipes

For busy housewives who do not like long and complicated cooking, this vegetable is a miracle as good. Brussels sprouts cook very quickly in a pan. It looks great in fried eggs, omelets, stewed vegetable mixtures. The heads can be fried in butter or cut into two or four pieces, breaded in breadcrumbs or cooked in batter. Any cooking recipe you choose will be simple, and the finished dish will be tasty and healthy.

In a multicooker

Household appliances make life easier for modern people. Cooking in a multicooker will take several minutes, while preserving the useful properties of the product, preserving, as far as possible, its complex biochemical composition. A multicooker equipped with steamer functions is especially good for this. With its help, you can boil cabbage heads for a couple, stew, bake - cook whatever your imagination tells you.

Frozen

I am pleased with the opportunity to keep Brussels heads of cabbage in the freezer - you can enjoy dietary meals from vitamin vegetables all year round, regardless of the season. At home, you can harvest the heads of cabbage separately or as part of a vegetable mixture. Do not rack your brains over the question of what to cook from frozen Brussels sprouts. It is appropriate wherever you would like to use fresh.

Brussels sprouts dishes

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

Salad

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

A simple salad with Brussels sprouts and apples is in keeping with the traditions of Russian cuisine. The vegetable is cut into strips, green apples are cut into thin cubes. The amount of the main vegetable and apples can be varied as you wish. Salad is a godsend for those seeking to normalize their weight. You can even eat it for dinner if you replace sour cream with homemade yogurt. This dish is not only low in calories, but has a perfect match of proteins, fats and carbohydrates (BJU).

Ingredients:

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

Cooking method:

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

Soup

• Cuisine: European.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

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

Preparation for the winter

• Cooking time: 25-30 minutes.
• Servings: for three to four persons.
• Caloric content: 44 kcal (in 100 g).
• Purpose: first course, baby and diet food.
• Cuisine: European.
• Difficulty: easy.

If you grow miniature heads of cabbage yourself, be sure to freeze them. This is the best way to fill your lean winter diet with vitamins and minerals. But if the harvest is big and you want something new, try pickling cabbage heads. The simplest recipe for Brussels sprouts for the winter will be described below. The main vegetable, some stalked celery, bell peppers and thoughtful marinade are the ingredients of a delicious snack.

Ingredients:

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

Cooking method:

1. Dip the main vegetable in boiling water and simmer for 5 minutes. At the last minute, add the bell peppers, cut into strips. Drain the broth.
2. Spread hot heads of cabbage in sterile jars and fill them with boiling marinade.
3. For the marinade, boil a quart of water, dissolving the salt, sugar, and spices. Boil the brine for three minutes. Add vinegar and remove from heat.
4. Pour the vegetables with a boiling mixture, seal the jar tightly. Store your snack in your cellar or refrigerator.

Baked in the oven

• Servings: for five to six persons.
• Cuisine: European.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

1. Boil the washed cabbage balls in salted water for five minutes.
2. Grease a heat-resistant container with high sides, lay out the cabbage in one layer (whole heads of cabbage or halves).
3. Dice the bacon. It is good if there is no less meat in the product than lard. You need to add it to the cabbage heads, distributing it evenly over the entire area of \u200b\u200bthe mold.
4. Start filling. Combine eggs, sour cream, two-thirds of the grated cheese. Add a little salt, spices to taste.
5. Pour in the mixture gently. Sprinkle the remaining cheese (about 40 grams) and almond petals on top.
6. It remains only to bake the dish in a preheated oven until golden brown (this will take about 20 minutes).

With Chiken

• Cooking time: 45-50 minutes.
• Caloric content: 89 kcal (100 g).
• Purpose: for lunch, main course.
• Cuisine: European.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

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

Korean recipe

• Cooking time: 20-30 minutes (excluding marinating time).
• Servings Per Container: 6-8.
• Caloric content: 58 kcal (100 g).
• Purpose: salad, vegetable cold appetizer.
• Cuisine: oriental.
• Difficulty: easy.

Korean-style vegetables are incredibly popular, especially when winter comes. The culinary sites are full of recipes with pictures of colorful salads with Korean spices. In supermarkets and markets, special trading places are allocated for such snacks. Homemade Korean style Brussels sprouts are good. It is so tasty and beautiful that it should have long ago moved carrots and beets - the leaders in popularity among Korean salads. Having cooked it once, you will become ardent fans of spicy miniature cabbage forever.

Ingredients:

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

Cooking method:

1. Dip the heads of cabbage in boiling water, close the lid, leave for 5-10 minutes without heat.
2. Chop the peeled carrots on a special grater. Add garlic, passed through a press, to it.
3. Combine salt, sugar, pepper, oil, vinegar in a jar. Add 50 ml of water. Stir the contents by shaking the jar vigorously.
4. Mix vegetables, pour marinade over them, press down with a smaller lid and refrigerate for 24 hours or longer.

Batter recipe

• Cooking time: 30 minutes.
• Servings Per Container: for two to three persons.
• Caloric content: 56 kcal (100 g).
• Purpose: for breakfast, main course.
• Cuisine: European.
• Difficulty: easy.

A wonderful step-by-step recipe for cooking Brussels heads of cabbage in a pan will appeal to lovers of stewed and fried vegetables. Fried in batter is especially good with rice or mashed potatoes as a complex side dish for a meat dish. It can be a stand-alone dish, especially for people on a low-calorie diet. The dish is healthy if you use a non-stick pan.

Ingredients:

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

Cooking method:

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

Pickled instant

• Cooking time: 15 minutes.
• Servings Per Container: two half liter cans.
• Caloric content: 68 kcal (100 g).
• Purpose: preparation for the winter.
• Cuisine: European.
• Difficulty: easy.

An appetizer that can be whipped up from fresh or frozen small heads of cabbage is pickled Brussels sprouts. It will take no more than 15 minutes to prepare it. You can eat the dish two to three hours after cooling, but vegetables reach special charm after a day or two. You do not need to defrost the frozen cabbage balls.

Ingredients:

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

Cooking method:

1. Boil the vegetable in water for 5 minutes (frozen - 10). Add the sliced \u200b\u200bcarrots, bring to a boil, and discard vegetables in a colander.
2. Bring all components of the marinade to a boil, control the dissolution of salt and sugar.
3. Place hot vegetables in jars, pour over boiling marinade, cool and refrigerate. Can be rolled up and hidden for the winter.

Mushroom recipe

• Servings Per Container: Three Persons.
• Caloric content: 72 kcal (in 100 g).
• Purpose: second course, for dinner.
• Cuisine: European.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

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

Omelet

• Cooking time: 25 minutes.
• Servings Per Container: for two.
• Caloric content: 83 kcal (in 100 g).
• Purpose: for breakfast, for dinner.
• Cuisine: European.
• Difficulty: easy.

If you need a very quick breakfast, check out this recipe. It is basic and includes a minimum of products. If you wish, you can supplement and improve it by adding bell peppers, tomatoes, mushrooms, asparagus beans - whatever you like. This omelet can be fried in a skillet under the lid or baked in the oven.

Ingredients:

• the main component is 220-250 g;
• egg - 2 pcs.;
• milk - 50 ml;
• olive oil - 1 tbsp l .;
• salt, pepper, herbs.

Cooking method:

1. Quickly fry the quarters in oil, pour in a slightly beaten mixture of milk and eggs.
2. Cover the pan with a lid, keep on low heat for 5-7 minutes. When serving, sprinkle with herbs.

How to freeze Brussels sprouts

If you grow this wonderful cabbage yourself, choose from the whole variety of varieties those that ripen earlier. The plant grows for a long time, the crop can be harvested in stages. Remove and freeze the lower heads of cabbage that have reached a diameter of 3-4 cm, and let the upper ones continue to grow. Boil in salted water for 5-7 minutes before freezing. Remove excess moisture. Freeze heads on pallets at a temperature not higher than minus 20 degrees, then put them in bags for storage.

Video: with bacon

Discuss

Brussels sprouts - recipes with photos. How to cook frozen or fresh Brussels sprouts