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

Even the most ordinary dish is made more refined and festive. All kinds of casseroles, salads, side dishes and much more are prepared from it.

In this article, we bring to your attention a selection of ten very different, mouth-watering and unusual recipes. Cook with pleasure, please yourself, your family and friends.

Omelette with Brussels sprouts

For an omelette for 2 servings, take:

• chicken eggs - 4 pcs.;
• milk - 100 ml;
• boiled chicken breast fillet;
• Brussels sprouts - 6 heads;
• champignons - 6 pcs.;
• olive oil;
• salt and spices - to taste.

Delicious brussel sprout omelette.

1. Whisk eggs with a fork along with milk, salt and spices.
2. Divide cabbage heads into quarters, and champignons into thin plates.
3. Cut the chicken breast fillet into medium slices.
4. Heat the oil in a frying pan and pour in the egg mixture, and put the prepared stuffing on top.
5. Cover and cook over low heat for about 7 minutes.

Brussels sprout soup

For soup for 2 servings, take:

• chicken broth - 500 ml;
• Brussels sprouts - 15 heads;
• bacon - 100 g;
• cream 33% - 100 ml;
• onions - 1 pc.;
• butter - 1 tbsp;
• olive oil - 1 tbsp;
• mustard - 1 tsp;
• curry - ½ tsp;
• salt and pepper - to taste.

Cooking the most delicate Brussels sprout soup.

1. Heat the olive oil in a frying pan and fry the chopped Brussels sprouts, garlic and onion.
2. Pour the broth over 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 pieces and fry in a well-heated pan.
5. Pour cream into vegetables with broth and beat with a blender until a puree mixture is formed.
6. Serve soup with fried bacon.

Pasta with Brussels sprouts

For pasta for 2 servings, take:

• Brussels sprouts - 300 g;
• pine nuts - 2 tablespoons;
• durum wheat pasta - 200 g;
• Provence oil - 2 tablespoons;
• parmesan - for sprinkling;
• salt and pepper - to taste.

Cooking savory pasta with Brussels sprouts.

1. Cook pasta in boiling water until al dente.
2. Lightly toast the pine nuts in a pan with olive oil.
3. Add finely chopped Brussels sprouts to the nuts and cook until completely softened, sprinkle with salt and pepper.
4. Pour the cooked pasta over the cabbage and stir.
5. Serve generously sprinkled with grated parmesan.

Roasted Brussels sprouts

For 2 servings of roasted Brussels sprouts, take:

• Brussels sprouts - 400 g;
• Provence oil - 3 tablespoons;
• salt and pepper - to taste.

Cooking an unusual side dish of Brussels sprouts.

1. Cut Brussels sprouts into halves.
2. Heat the olive oil in a frying pan.
3. Fry the cabbage until golden brown, then season with salt.

Brussels sprouts baked with cheese

For Brussels sprouts with cheese for 2 servings, take:

• Brussels sprouts - 20 heads;
• garlic - 2 cloves;
• olive oil - 1 tbsp;
• hard cheese - 150 g;
• salt and pepper - to taste.

1. Remove the core of each cabbage with a teaspoon, finely chop, and then fry in a pan with oil and minced garlic.
2. Fill the empty halves with the resulting filling, sprinkle with cheese and bake in the oven for 10-15 minutes at 180 degrees.

Brussels sprouts in batter

For brussel sprouts in batter for 2 servings, take:

• Brussels sprouts - 30 heads;
• chicken egg - 1 pc.;
• flour - ½ cup;
• dry yeast - ½ tsp;
• water - ½ cup;
• Provence oil - 4 tablespoons;
• salt - to taste.

Cooking the original appetizer of Brussels sprouts.

1. Cut Brussels sprouts in half and boil in water with a pinch of salt until half cooked. Then take it out and let the water drain.
2. Whisk the egg together with flour, salt and water.
3. Dissolve the yeast in warm water and pour into the egg mixture.
4. Cover the boiled halves of cabbages with batter and fry in a very hot frying pan with oil until golden brown.

Brussels sprouts with sour cream

For Brussels sprouts with sour cream for 2 servings, take:

• Brussels sprouts - 400 g;
• sour cream 20% - 200 g;
• hard cheese - 100 g;
• ground nutmeg - on the tip of a knife;
• salt and any spices - to taste.

Cooking a tender dish of Brussels sprouts with sour cream.

1. Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
2. Grate the cheese on a medium grater.
3. Put the boiled cabbage into a heat-resistant form, sprinkle it with salt, pepper, nutmeg, pour sour cream and generously sprinkle with cheese crumbs.
4. Bake in the oven at 180 degrees for 15-20 minutes.

Rice with Brussels sprouts

For Rice with Brussels Sprouts for 4 servings, take:

• steamed rice - 1 cup;
• Brussels sprouts - 200 g;
• carrots - 1 pc.;
• - 1 PC.;
• canned corn - 300 g;
• Provence oil - 3 tablespoons;
• garlic - 4 cloves;
• ground black pepper;
• rosemary;
• salt.

Cooking a bright vegetable pilaf with Brussels sprouts.

1. Rinse 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 drain the water and cut into halves.
3. Peel bell peppers with carrots, cut into medium slices and fry together with garlic cloves in Provence oil.
4. Stir in corn and Brussels sprouts over cooked vegetables. Simmer covered for about 10 minutes.
5. Combine the prepared vegetables with rice, mix and cover for another 10 minutes.

Brussels sprouts with tomatoes and cheese

For Brussels sprouts with tomatoes and cheese for 4 servings, take:

• Brussels sprouts - 600 g;
• tomatoes - 2 pcs.;
• breadcrumbs - 2 tablespoons;
• grated hard cheese - 4 tablespoons;
• butter - 40 g;
• greens;
• salt and pepper - to taste.

Cooking a fragrant dish with Brussels sprouts and tomatoes.

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

Brussels sprouts with bacon

For Brussels sprouts with bacon for 2 servings, use:

• Brussels sprouts - 400 g;
• bacon - 100 g;
• Provence oil - 2 tablespoons;
• lemon coke - 1 tbsp;
• salt - to taste.

Cooking a fragrant dish with Brussels sprouts and bacon.

1. Boil Brussels sprouts in water with a pinch of salt until half cooked, then remove and transfer to a colander to drain the water.
2. Fry the bacon in a frying pan with olive oil until golden brown.
3. Pour cabbage over bacon and fry everything together for another 3-4 minutes.
4. Sprinkle with salt and drizzle with lemon juice before serving.

Video recipe: how to cook Brussels sprouts

Hello dear readers! I’ll start the article by saying 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 characteristics it is not inferior to color or white cabbage.

Brussels sprout 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 culinary specialists 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, are far from aware of how Brussels sprouts are cooked 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 min. Video recipe Print

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

I send the chopped cabbage to the pan 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.

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

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

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

Brussels sprouts with mushrooms

Once I wanted to please my family with a wonderful and tasty dish. A friend shared a recipe for Brussels sprouts with mushrooms. I note that all members of my large family are crazy about this dish. I hope you will like it too.

Ingredients:

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

Cooking:

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

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

Video recipe

Brussels sprouts casserole

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

Ingredients:

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

Cooking:

1. Pour a little water into the pan, 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, I pour in sour cream and stew until boiling.
4. I put boiled cabbage in a pan. I spread the contents of the pan on top and add the grated cheese. Bake in oven for 10 minutes until cheese is melted.

Finally, I 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.

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

Brussels sprout salad recipe

Salad, prepared according to my recipe, is an excellent side dish for pork. Small Brussels sprouts contain a lot of vitamins, protein and potassium, but they have little fiber. It is excellent for diet food. Moreover, it is recommended to be eaten by people who suffer from cardiovascular diseases and hypertension.

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

Ingredients:

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

Cooking:

1. I remove the top leaves from Brussels sprouts, wash them and cut the heads into quarters.
2. Pour in boiling water and cook for 10 minutes. hot water drain, pour vegetables cold water, and after that they are thrown back on a sieve.
3. I remove the skin from the apple, remove the seed chamber and cut into pieces. After that I pour 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, add sour cream and lemon juice, mix well and beat.
6. I serve it on the table in portions, pre-watering with dressing and sprinkling with sage.

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

Cooking brussel sprout soup

Housewives cook Brussels sprouts in different ways. Boiled, fried and stewed. I like to cook fragrant soup from this vegetable.

I note that I do not fry vegetables for soup, but lay them fresh. As a result, it turns out fragrant and rich. Would you like 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.

Cooking:

1. I boil 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, wash and cut into small cubes. I add it to soup.
4. After about 10 minutes, add 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 fire and leave the soup for a quarter of an hour under the lid to infuse it. Serve hot with toasted toast.

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

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

In almost all regions of our planet, cabbage is grown in seedlings. Ready seedlings are planted in the ground in early summer in a well-lit place. The fact is that even a slight dimming 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 grow successfully on poor soils. There is one secret in growing - the right one. temperature regime.

Earlier it was said that this cabbage is resistant to low temperatures. She tolerates heat much worse. For the normal formation of heads, a temperature of 20 degrees is required. With more high temperature 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 tasty cooking recipes.

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

Dishes with cabbage are very popular.

This vegetable is able to provide a feeling of fullness, and although it does not have any taste on its own, it goes well with almost any food.

And today we would like to talk about a special cabbage - Brussels sprouts. And although this is a relatively young product for our culture, many people managed to taste it.

Moreover, doctors and nutritionists highly recommend using it in your daily diet.

After all, Brussels sprouts are rich in vitamins and other useful substances which have a beneficial effect on our body.

What is so special about this vegetable? What recipes with Brussels sprouts can you cook in your kitchen? Read about it in our article.

The peculiarity of Brussels sprouts is that this plant has not previously been found in nature.

And a vegetable appeared thanks to the selection work carried out by scientists from Brussels. This is where the name Brussels sprouts comes from.

The main "ancestor" of this vegetable was leafy cabbage, and the first mention of a new variety appeared only at the end of the 18th century.

Therefore, this culture can be safely attributed to one of the youngest. For the first time, our compatriots were able to get acquainted with Brussels sprouts in the 19th century.

However, despite the fact that the dishes from this vegetable turned out to be excellent, he could not take root in our climatic conditions.

The culture is most popular in the countries of Western Europe and North America. Especially the British and Americans love it.

The usefulness of Brussels sprouts lies in its rich composition of trace elements.

Here you will find:

• salts of many trace elements (potassium, magnesium, phosphorus, iodine);
• various amino acids;
• the presence of enzymes;
• richness of fiber;
• lots of beneficial vitamins and carotene.

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

Therefore, experts insist that dishes from this vegetable must certainly be present in the diet of every person who cares about their health and longevity.

This vegetable can increase the stability of the immune system, will have an antitoxic and anti-inflammatory effect.

It is desirable to use dishes from it during general strengthening therapy. Brussels sprouts have their own special taste, which is difficult to confuse with something else.

And if you still don’t know how to cook dishes from this culture, then you should try at least one recipe that we offer. We are sure you will love it!

Recipes for every day

You can cook a variety of dishes from Brussels sprouts: soup, hot appetizers, le soft or hearty salads, main courses.

Delicious this culture can be either boiled or fried, stewed, baked or steamed. In this case, the cabbage itself can be frozen or fresh, only from the store.

By combining it with various products, you can get excellent dishes that will delight you with excellent taste and beautiful appearance.

Brussels sprouts in Italian

This recipe is one of the most loved by many. It is easy to prepare, and it turns out a tasty and light snack.

Take 0.5 kg of Brussels sprouts, 1 tbsp. milk, 2 tbsp. flour and the same amount of butter, heavy cream and cheese (grate it beforehand).

You will also need 1 tablespoon of lemon juice, a little nutmeg, black pepper and salt.

To begin with, you should take the cabbage and put it in a pot of slightly salted water. Put the dishes on the fire and boil the vegetables for a couple of minutes. Under no circumstances should you overcook. Next, move on to making the sauce.

Here you need to lightly fry the flour in butter and then add milk and cream to the pan.

Now do not forget to stir the contents of the pan over low heat.

After the sauce thickens, pour lemon juice into the mixture and add spices. Now pour the sauce over the cabbage and simmer the vegetables for 5 minutes.

After readiness, transfer the dish to a beautiful dish, sprinkle with cheese on top and serve.

In Europe, first courses prepared with the addition of small heads of cabbage are very popular.

And this is not surprising, because such a soup or broth is just as useful in its properties as chicken.

We offer you a recipe for a simple dish that you can easily cook every day.

To prepare it, you will need: chicken hearts (200 g), carrots and celery root (1 each), onions (1 pc.), potatoes (4-5 pcs.), a little Brussels sprouts (200 g), greens and spices (to taste).

The recipe itself is very simple. First put chicken hearts in a pot on fire. While they are boiling, you should wash, peel and grate the carrots and celery root.

Onions should also be peeled and cut into very small cubes. Add chopped vegetables to the broth, which has already boiled.

Potatoes should also be washed, peeled and cut into small cubes. Also send it to the pot where the soup is cooked. After 10 minutes, you can fall asleep cabbage heads, add salt and bring to a boil.

When the soup is almost ready, add some greens and turn off the heat. Now give time for the soup to infuse, and you can serve it on the table.

vegetable soup

This recipe is perfect for making a light first course.

In addition to Brussels sprouts (250 g), you will need ½ head of ordinary cabbage, two potatoes, one carrot and one onion, 100 g of canned peas, herbs and spices to taste, and a little vegetable oil for frying.

All this is needed to make soup. This soup is prepared on vegetable broth, so it is perfect for those who fast or just worry about their figure.

First prepare the vegetables. They should be washed, cleaned (if necessary) and chopped.

Cabbage, potatoes, onions and greens are cut by hand, but it is better to grate carrots. Brussels sprouts can also be cut in half if large sprouts are caught.

Now send it along with the onion and part of the carrot to the pan. Let them brown in vegetable oil. You can season them with spices.

Boil water in a saucepan and add chopped white cabbage. Cook for at least 10 minutes over medium heat.

Add canned peas, salt, spices, herbs to the soup and leave on fire for 5 minutes. At the end of the cooking time, remove the soup from the heat, cover with a lid and let it brew.

It's not a complicated recipe, is it? But what a delicious and healthy!

Braised chicken with Brussels sprouts and vegetables

This recipe is very useful for those who like to cook in a slow cooker.

Do you relate to them? Then we present you a hearty and healthy dish for your household.

So, for cooking, you will need the following ingredients: chicken or chicken fillet (1 kg), frozen Brussels sprouts (400 g), one carrot, two onions, a little greens and garlic, hard cheese (for sprinkling), vegetable oil (2 st.l.), salt and seasonings to taste.

First of all, you should prepare the poultry meat. Cut the chicken and cut into small pieces. If the fillet, then rinse well, clean and cut. Place the chicken in the multicooker bowl.

Add oil, salt and seasonings to taste. Set your multicooker to the "Fry" mode for the time recommended in the instructions for cooking chicken.

As soon as the bowl is hot and the frying process begins, add the cabbage heads, close the lid and wait for the end signal.

After it, put the dish on the heating mode and sprinkle it on top with cheese. Close the lid, wait 5 minutes.

That's all, delicious recipe dishes for your loved ones and guests are ready.

cabbage salad

Delicious light appetizer recipe.

Take 0.5 kg of Brussels sprouts, the same amount of cauliflower (or rather, its inflorescences), 6 tbsp. walnuts, salt and pepper to taste, a little lemon juice.

First of all, start roasting the nuts.

This should be done in a clean and dry frying pan until they acquire a beautiful golden hue.

With occasional stirring, this will take you about three minutes. This is followed by steaming Brussels sprouts for 10 minutes.

Then add there cauliflower and cook for 2 more minutes. Both types should become soft to the touch.

When ready, you can put the cabbage on a plate, add salt, pepper and lemon juice there, mix everything and sprinkle nuts on top. And now, the salad is ready to serve.

Salad with bacon and nuts

This is a hearty recipe for those who love meat and vegetables.

To prepare the dish, you will need not only sprouts of Brussels sprouts (400 g), but also 6 strips of smoked bacon, a third of a glass of white wine vinegar, 1.5 cups of maple syrup, a little Dijon mustard, salt and pepper to taste, lettuce leaves (6 cups of chopped pieces) and kernels walnut(quarter cup).

Small cabbage heads should be cut into circles and put in a separate bowl.

When the optimum temperature is reached, add the bacon pieces to the pan and fry them on each side for at least 5 minutes.

The strips should be crispy. Put the finished pieces on a paper towel, and drain the fat from the pan so that only 2 tablespoons remain.

Reduce the heat to medium-low and pour the required amount of vinegar and maple syrup into the pan, sprinkle with salt and seasonings, add mustard.

Mix everything well in a pan and put cabbage circles in this sauce. Cover with a lid and let simmer for a couple of minutes.

When ready, transfer the contents of the pan to a capacious bowl, add lettuce leaves there and mix. Sprinkle shredded bacon on top. Everything, the salad is ready to eat.

Very tasty and satisfying vegetable stews are obtained, in which there are small heads of cabbage. At the same time, they are perfectly combined with other types of cabbage - white, leafy, cauliflower and other options.

They give a special taste to meat, so many Europeans love dishes in which this culture is stewed with pork, veal, beef and other types of meat.

Try different recipes to diversify the diet for yourself and your loved ones.

Eating Brussels sprouts is healthy, tasty and low in calories!

Very few people like Brussels sprouts. Most, to be honest, can not stand it since childhood.

Bright Side set out to find and try recipes with this type of cabbage, which really turn out delicious food. We were convinced once again: there are no products that would be tasteless if prepared according to the right recipes.

Brussels sprouts with balsamic cream

Ingredients:

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

Cooking:

1. Brussels sprouts mixed 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.

Brussels sprouts in maple glaze

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 tsp ground cayenne pepper
• pistachios for decoration

Cooking:

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

Brussels sprout frittata

Ingredients:

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

Cooking:

1. Cut shallots into thin slices. Fry until golden brown in a pan for about 3 minutes.
2. Add cabbage seasoned with salt and pepper. Cook, stirring, about 5 minutes.
3. Whisk the 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 peas.
5. We put the pan in the oven preheated to 180 ° C for 10 minutes.

Brussels sprouts gratin with bacon

Ingredients:

• 500 g Brussels sprouts
• 4 slices of bacon
• 1 shallot, cut into thin rings
• 3 art. 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

Cooking:

1. Preheat the oven to 180°C.
2. Cut the bacon into small pieces and fry until crispy. Transfer to a separate container.
3. In the same pan, fry the cabbage for a few minutes, add the 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 cream cheese evenly.
6. Sprinkle with grated cheese. Lay out the pieces of butter.
7. Bake until golden brown and cheese is done, about 20 minutes.
8. Sprinkle with crispy bacon when serving.

Brussels sprouts in batter with spicy sauce

Ingredients:

• 500 g Brussels sprouts
• 3 art. l. breadcrumbs
• 2 eggs
• parsley - to taste
• vegetable oil for frying
• ground black pepper - to taste
• salt - to taste
• hot sauce - to taste

Cooking:

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 fryer until sizzling and small bubbles.
4. Dip each head of cabbage in the egg mixture, then evenly sprinkle with breadcrumbs and lower on a spoon into the deep-fryer. Cook until golden brown and take out. Place on paper towels and let excess oil drain.
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 core
• 1 st. l. olive oil
• salt - to taste
• pepper - to taste
• 100 g salad crumbs
• 3 slices of bacon
• pomegranate seeds for decoration
• 1 st. l. honey

Cooking:

1. Preheat the oven to 180°C.
2. We cut 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 cabbage is soft. It should brown slightly around the edges.
4. Lightly fry the bacon in a pan.
5. Mix cabbage, apples, bacon, honey, butter, croutons in a salad bowl. Salt, pepper to taste.
6. Decorate with pomegranate seeds.

Sweet potato with Brussels sprouts, cheese, cranberries and pecans

Ingredients:

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

Cooking:

1. My potatoes, pierce the skin with a fork over the entire surface.
2. Bake potatoes at 180 ° C for about 45 minutes until cooked.
3. Cut the cabbage into quarters, season with olive oil, salt, pepper and mix. Lay out on a baking sheet with parchment paper. Add dried cranberries. Bake for 15 minutes until soft and slightly golden.
4. Cut the cooked potatoes in half, lightly knead the inside with a fork. Top with cabbage, cheese slices, nuts and cranberries.

Pasta with Shrimp and Brussels Sprouts Pesto

Ingredients:

• 200 g spaghetti
• 250 g Brussels sprouts, cut in half
• 4 garlic cloves
• 3 art. l. olive oil
• 1 lemon
• salt - to taste
• 150 g grated parmesan
• 15 large boiled shrimp
• basil leaves for decoration

Cooking:

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

Brussels sprouts omelette muffins

Ingredients:

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

Cooking:

1. Beat eggs with salt, pepper, milk and finely chopped parsley.
2. Cut the cabbage into small pieces, add to the omelet.
3. Pouring the omelette silicone molds for muffins.
4. Bake in an oven preheated to 180 ° C until cooked.

Puff pastry 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

Cooking:

1. We roll out the dough not thinly and form a basket with high sides from it in a suitable shape.
2. Cut boiled potatoes 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. We spread 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 boiled buckwheat
• 300 g Brussels sprouts
• handful of walnuts
• a handful of dried cranberries
• pomegranate seeds for decoration
• 1 st. l. olive oil
• 1 tsp lemon juice
• 1 tsp balsamic vinegar
• 1-2 drops of chili
• salt, pepper - to taste
• parsley - to taste

Cooking:

1. We cover the baking sheet with parchment paper and bake the cabbage on it until cooked (about 30 minutes).
2. Finely chop the parsley.
3. 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 sweet pepper

Ingredients:

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

Cooking:

1. Pork cut into small pieces. Cabbage - in half. Sweet peppers - in small slices. Cut red onion into medium pieces.
2. Onion, Bell pepper and fry the cabbage in a pan until almost cooked. Transfer to a baking dish.
3. Fry the meat until tender and transfer to the form of cabbage.
4. Salt and pepper to taste, drizzle with olive oil and mix well.
5. 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 peeled medium shrimp
• 200 g cherry tomatoes
• 150 g grated cheese
• salt, pepper - to taste

Cooking:

1. We 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 cooked.
2. For the filling, mix shrimp, cabbage, tomatoes. Salt and pepper to taste and transfer to the pie. Sprinkle with grated cheese.
3. 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

Brussels sprouts are a real find for vegetable lovers 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, vitality, longevity. Soups, salads, vegetable stews with a pretty little cabbage are beautiful and extraordinarily tasty.

How to cook Brussels sprouts

A lot of 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 a vegetable grows everywhere, since it is resistant to low temperatures and is not afraid of spring frosts. She is not afraid of hot summer either: being a culture of a long day, she is friends with the sun, responds well to heat - just water it! This vegetable has a remarkable property - in any condition of the soil, the accumulation of nitrates in heads of cabbage is minimal. This allows you to eat a vegetable boiled and raw, safely freeze for future use.

Cooking this delicious vegetable is not difficult. Her light green heads, a reduced 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 crop is stewed, fried or boiled very quickly. Being a moisture-loving plant, this vegetable accumulates liquid in its heads, remains juicy even during long-term storage.

In the oven

Vegetables in the finished dish can play the main melody or serve as a flavor background, highlighting and complementing meat, fish, egg dishes. Brussels sprouts in the oven do a great job of both roles. Small heads, generously filled with cheese or cream sauce, form a vegetable casserole, which will delight people who follow the figure with its low calorie content. As part of a vegetable mixture baked with meat or minced meat, the vegetable is not only very tasty, but also beautiful.

Pan Recipes

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

In a slow cooker

Household kitchen appliances greatly simplifies the life of modern people. Cooking in a slow cooker will take several minutes, while saving beneficial features 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 steam cabbage heads, stew, bake - cook everything that your imagination tells you.

Frozen

I am glad to be able to keep Brussels sprouts in the freezer - enjoy diet meals from vitamin vegetables can be all year round, regardless of the season. At home, you can harvest cabbages separately or as part of a vegetable mixture. Do not puzzle over the question of what to cook with frozen Brussels sprouts. It is appropriate wherever you would like to use fresh.

Brussels sprouts

Since this vegetable is actively grown in the Mediterranean countries, you should look for tips on how to cook it there. Many gourmet recipes with vegetables were invented in Italy, Spain, and Greece. As a side dish, it is actively used by the French and Germans. Cook vegetable dishes of different nations for your children, explore with them national cuisines. Let the vegetable dish be difficult for them, but outlandish overseas food from a distant mysterious country.

Salad

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

A simple salad with Brussels sprouts and apples is quite consistent with the traditions of Russian cuisine. The vegetable is cut into strips, green apples are cut into thin sticks. The amount of the main vegetable and apples can vary according to your desire. Salad is a godsend for those who seek 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 the perfect balance of proteins, fats and carbohydrates (BJU).

Ingredients:

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

Cooking method:

1. Wash vegetables before cooking. Peel apples. Rinse greens thoroughly under running water and pat dry.
2. Cut the main component and apples into thin strips, mix. Add finely chopped greens.
3. Don't forget to salt and pepper the salad.
4. Top 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. Creamy Brussels sprout soup cooks very quickly. It is served with an egg and white crackers, decorated with a sprig of greens. Offer such a 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 saucepan with a thick bottom or a multicooker bowl.
2. Pour fried onions with a liter of boiling water. Dip vegetables cut into pieces in boiling water. Boil until potatoes are cooked. Add cream.
3. Puree the mixture in a blender bowl, bring the puree to a boil. Salt and add spices. Serve soup with crackers and half a boiled egg.

Preparation for the winter

• Cooking time: 25-30 minutes.
• Servings: 3-4 people.
• Calorie content: 44 kcal (per 100 g).
• Purpose: first course, baby and diet food.
• Cuisine: European.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

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

Oven baked

• Servings: 5-6 people.
• 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 tasty, be sure to try this dish. Executed in a heat-resistant form, baked Brussels sprouts with cheese, bacon and almonds do not leave indifferent even seasoned gourmets. It can be made from fresh or frozen cabbage heads. A properly cooked casserole has an amazingly beautiful crispy cheese-almond 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. Lubricate a heat-resistant container with high sides with oil, spread the cabbage in one layer (whole heads or halves).
3. Cut the bacon into cubes. It is good if the product contains no less meat than fat. You need to add it to the cabbage heads, distributing evenly over the entire area of ​​\u200b\u200bthe form.
4. Start filling. Mix eggs, sour cream, two-thirds of grated cheese. Add some salt, spices to taste.
5. Carefully pour in the mixture. Sprinkle the remaining cheese (about 40 grams) and almond flakes on top.
6. It remains only to bake the dish in a preheated oven until golden brown (this will take about 20 minutes).

With chicken

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

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

Ingredients:

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

Cooking method:

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

Korean Recipe

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

Korean-style vegetables are incredibly popular, especially when winter comes. Cooking websites are full of recipes with photos of colorful salads with Korean spices. In supermarkets and markets, special trading places are allocated for such snacks. Brussels sprouts in Korean, made at home, are good. It is so tasty and beautiful that it should have moved carrots and beets, leaders in popularity among Korean salads, a long time ago. Having prepared 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 fire.
2. Grind the peeled carrots on a special grater. Add to it the garlic passed through the press.
3. Combine salt, sugar, pepper, oil, vinegar in a jar. Add 50 ml of water. Stir the contents by vigorously shaking the jar.
4. Mix vegetables, pour marinade over them, press down with a smaller lid and refrigerate for a day or longer.

Recipe in batter

• Cooking time: 30 minutes.
• Servings: for two or three people.
• Calorie content: 56 kcal (per 100 g).
• Purpose: for breakfast, second course.
• Cuisine: European.
• Difficulty: easy.

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

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

Marinated fast food

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

An appetizer that can be whipped up from fresh or frozen small cabbages 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 their special charm after a day or two. Frozen cabbage balls do not need to be thawed.

Ingredients:

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

Cooking method:

1. Boil the vegetable in water for 5 minutes (frozen - 10). Add the sliced ​​carrots, bring to a boil and drain the vegetables in a colander.
2. Bring all the components of the marinade to a boil, control the dissolution of salt and sugar.
3. Put hot vegetables in jars, pour boiling marinade, cool and refrigerate. You can roll up and hide for the winter.

Recipe with mushrooms

• Servings: for three people.
• Calorie content: 72 kcal (per 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 top leaves, the marketable appearance of which is a guarantee of quality. For the dish you will need champignons or oyster mushrooms, onions and garlic.

Ingredients:

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

Cooking method:

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

Omelette

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

If you need a very quick breakfast - pay attention to this recipe. It is basic, includes a minimum of products. If you wish, you can supplement and improve it by adding bell pepper, tomato, mushrooms, asparagus beans - whatever you like. Such an omelet can be fried in a frying pan under a lid or baked in the oven.

Ingredients:

• main component - 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 butter, pour a lightly beaten mixture of milk and eggs.
2. Cover the pan with a lid, keep on low heat for 5-7 minutes. When serving, sprinkle the dish with herbs.

How to freeze Brussels sprouts

If you grow this wonderful cabbage yourself, choose those that ripen earlier from the whole variety of varieties. The plant vegetates for a long time, the crop can be harvested in stages. Remove and freeze the lower sprouts that have reached a diameter of 3-4 cm, and let the upper ones continue to grow. Before freezing, boil in salted water for 5-7 minutes. Remove excess moisture. Freeze the heads on 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