Brussels sprouts are not the most frequent guest on our tables. Many housewives are afraid to mess with this vegetable, fearing its inherent bitterness. In addition, it is not entirely clear how to cook frozen Brussels sprouts. But in our stores it is more often found in this form. However, there is no need to worry. In this article we will try to dispel all your doubts.

Contents [Show]

How long to cook Brussels sprouts?

Inexperienced housewives try to keep frozen cabbage in boiling water longer. It seems that this way it will cook more accurately and will not remain raw in the middle. But in fact, there is no need to give the vegetable a “hot bath” for too long, so as not to destroy the vitamins it contains through long heat treatment. Boiling water, a little salt, 10-15 minutes - and the green heads can be thrown into a colander.

1. It is recommended to place fresh Brussels sprouts in already boiled water. Place the frozen cabbage in a saucepan immediately and add water so that all the heads are covered with it.
2. Add salt to the water and place the pan on the fire.
3. Wait for it to boil and let the cabbage stand on the fire for another 10-12 minutes.
4. Carefully pour off the boiling water and run cold water over the vegetables.
5. If you still have doubts, try using a slotted spoon to catch one larger head of cabbage from the boiling water. Cut it open and check if the core is ready.

Boiled Brussels sprouts can be included in the menu of almost any diet. For example, Kim Protasov’s diet, which involves consuming a large amount of vegetables.

Frozen Brussels sprouts in the microwave

The situation is even simpler with a microwave. By the way, this oven has such a convenient function as defrosting, but in this case you absolutely do not need it.

1. Place the required amount of cabbage in a bowl.
2. Pour in 14 cups of water.
3. Cook on full power for 5-6 minutes.
4. Open the microwave door, add salt and the necessary spices to the cabbage. Stir and cook the dish for another 5-6 minutes.
5. We check in the same way: take out one head of cabbage. They cut it. Make sure the cabbage is cooked evenly.
6. Drain the water, let the cabbage stand for 2-3 minutes and start eating.

Cooked in the microwave, or even preferably steamed, Brussels sprouts pleasantly diversify even the diet of people suffering from diseases of the digestive tract. A diet for pancreatitis, gastritis and ulcers allows eating this vitamin-rich cabbage, but only after heat treatment.

How to cook frozen Brussels sprouts in a frying pan?

For this simple and delicious dish you will need:

• 300 g frozen Brussels sprouts;
• 100 ml sour cream;
• grated cheese to taste;
• salt and spices;
• If you wish, you can use 100 ml of meat broth, but in this recipe it can be easily replaced with plain water.

Place the Brussels sprouts in the pan and fry for 8 minutes, stirring the sprouts occasionally. Mix sour cream with broth or water, salt and pepper. Pour the liquid sauce over the Brussels sprouts. Remove the pan from the stove and place it in an oven preheated to 180 degrees. Wait a quarter of an hour, sprinkle the dish with grated cheese, and stir lightly. Close the oven door and cook the cabbage for another 10 minutes. A tasty, healthy and very easy dinner is ready.

How to cook frozen Brussels sprouts for a side dish?

You will need:

• 300-400 g Brussels sprouts;
• 2-3 tbsp. l. butter;
• garlic;
• salt, pepper, nutmeg.

Place the cabbage in a saucepan, add water, salt and put on fire. Let it boil, wait 8 minutes, drain the water. Melt the butter in a frying pan. Cut the heads of cabbage in half, place in oil, salt and add spices. Wait for the vegetable to brown a little - a nice dark golden crust should appear. Turn off the heat, finely chop the garlic and sprinkle it over the finished dish. A fragrant side dish can be served on the table.

How to cook Brussels sprouts without being bitter?

1. The surest way to rid cabbage of an unpleasant aftertaste is to add a little sugar (literally a third of a teaspoon) and a teaspoon of vinegar to each liter of water when cooking.
2. The simplest method is to overcome the slight bitterish tint with seasonings, hot garlic, and fresh ginger root, which, by the way, promotes weight loss. Or herbs and spices that have a strong pleasant smell and taste.
3. Finally, listen to the advice in this video.

vesdoloi.ru

Our culinary collection has been replenished with interesting ideas on how to easily and inexpensively diversify the family menu with vitamin-rich dishes. Today we offer several original recipes on how to cook frozen Brussels sprouts so that they do not taste bitter and become amazingly tasty.

Using a double boiler, microwave or regular frying pan, in just a few minutes you can turn this modest vegetable into a real delicacy.

Blanching – against the bitterness of Brussels sprouts

Whatever dish we plan to prepare from this vitamin-packed vegetable, first we need to rid it of the bitterness, which is why Brussels sprouts sometimes fall out of favor.

This can be done as easily as possible: the cabbage, thoroughly washed under a tight stream of water, should be placed in a colander and blanched, that is, steamed for five minutes.

So, we have small cabbage that was stored in the freezer. We defrosted it and removed the unpleasant bitterness. Now all that remains is to bring it to full culinary condition, using the best cooking recipes. The question of how to properly cook Brussels sprouts at home, frozen for future use, can be answered in different ways.

The miniature Brussels sprouts have such dense buds that they are not easy to cook. If handled incorrectly, the top leaves may be overcooked and the inside may remain raw. So how long and how should you cook Brussels sprouts so that they cook evenly and are tasty?

Before sending it to the permafrost, each of the heads must be cut crosswise at the location of the stumps - they will cook evenly.

How to deliciously cook frozen Brussels sprouts

1. We take out a portion of the buns from the refrigerator. We put them in a pan and fill it with water so that it covers all our vegetables.
2. We send the container to the fire. When the water is hot, add salt.
3. It is extremely undesirable to keep cabbage buds in boiling water for too long, so that they do not have time to lose all their vitamin reserves. Enough - 15 minutes after boiling water, and taking into account blanching - no more than 10 minutes.

Place the prepared vegetables under a cold stream and immediately onto a plate with chopped herbs or into a casserole.

The second way to easily prepare the most delicate and very healthy buns is in the microwave. Everything is so simple that we don’t even have to use the defrost function.

• We take the “Brussels” out of the freezer and put it in a cooking container, fill it with a quarter glass of water.
• Place the bowl in the oven, close the lid, and turn it on at full power. Cooking time - 5-6 minutes.

Having opened the door, salt the vegetables, season with spices, stir - and cook for another 5 minutes with the door closed.

To check if the cabbage is ready, take one head of cabbage out of the oven, cut it in half and take a sample. If it is cooked equally inside and outside, then you can have lunch (dinner).

Ingredients

• Frozen Brussels - 400 g+-
• Sour cream - 2/3 cup+-
• Vegetable oil - 2-3 tbsp + -
• Hard cheese of your favorite variety - 150 g+-
• Black pepper - on the tip of a knife or to taste + -
• Salt - 1/3 tsp. or to taste+-
• Meat broth - 150 ml+-

How to make homemade frozen Brussels sprouts

To please your family with something special for the holiday, you should try one of the most popular recipes for homemade Brussels sprouts, frozen for the winter.

1. Remove the bitterness from the heads by blanching and place the heads in a frying pan with heated oil.
2. Fry, remembering to stir the vegetables, for 5-8 minutes, and then pour in the broth mixed with sour cream.
3. Season with salt and pepper and place the container in a well-heated oven.
4. After 15 minutes, take it out of the fryer, cover it with a layer of grated cheese and put it back in the oven.

When the cheese has melted, take out the cabbage casserole, let it cool, and put it on the table.

To feed your hungry family a healthy dinner, you don’t have to spend money on expensive delicacies. In addition, knowing how tasty and quickly to cook Brussels sprouts, frozen for future use, you don’t have to worry about the arrival of unexpected guests - they won’t be able to take us by surprise. This vegetable is great both as a light side dish and as a main dish!..

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tvoi-povarenok.ru

There is a lot of cabbage in the world. But not every type of it is popular with people. For example, cabbage, cauliflower or broccoli are loved by many, but Brussels sprouts - their sister - are much less popular. Although this is only in the vastness of our state. But residents of Western European countries eat it with pleasure. After all, this vegetable is not only tasty, but also healthy. In Europe, as they say, every dog ​​knows how to cook Brussels sprouts. But here, unfortunately, not all gourmets know this. To domestic summer residents, growing Brussels sprouts seems pointless and strange.

Procession around the world

It is impossible to find such cabbage in the wild. It was bred artificially in Belgium (hence the vegetable took its name). Today, the best authors and presenters of popular science television and radio programs are awarded Crystal Brussels sprouts as a prize.

Researchers believe that the great Carl Linnaeus decided to award the plant this name. In a short amount of time, the fruit gained popularity throughout Europe and even in the United States. Cooks in these countries now know how to cook Brussels sprouts. There is an opinion that the cultivation of vegetables began in the middle of the 18th century. And already in the first fifteen years of the next century, cabbage from Brussels began to be grown in Holland, France, the USA, Great Britain, Canada and Germany. By the middle of the same century, the Brussels delicacy began to grow in Russia. But here it was grown in rather small quantities. They said that harsh climatic conditions were to blame for this. Today, residents of countries such as India and China not only love this vegetable, but also know how to cook Brussels sprouts deliciously.

We buy and store

Selecting and preserving Brussels sprouts is a responsible and difficult task. To purchase high-quality vegetables, examine them: there should be no dark spots on the top leaves, and no rot on the heads and stems themselves. If there is a yellow color on the product, this is a sign of low quality plant. The best are dense, small, strong heads of cabbage with a bright green color. You can store Brussels sprouts in the refrigerator and freezer (to do this, you need to separate each head from the stem).

So that it doesn't feel bitter

Brussels sprouts have some side effects. One of them is bitterness. It can ruin the most delicious dish. A bitter taste is also felt in the raw product, which is evidence that it is not very young. If, after tasting the fruit, a bitter aftertaste remains, you need to use some tips on how to cook Brussels sprouts.

To get rid of this undesirable phenomenon, you need to boil the fruits in a solution of one liter of water, one teaspoon of vinegar and a pinch of salt. All this takes five minutes to prepare. The cabbage will turn out incredibly tasty and half cooked. Therefore, further heat treatment will be halved. You can also use another method that will help get rid of bitterness: experts recommend adding garlic and spices (marjoram, herbs de Provence, basil and others) to the finished dish.

Frozen semi-finished product

Let's look at how to cook frozen Brussels sprouts. This dish is called “Balls”. You need to take 300 grams of frozen Brussels sprouts, the same amount of any minced meat, five tablespoons of sour cream and tomato paste.

Salt and pepper the minced meat, add chopped bay leaf to it. Now, from the resulting mixture, make balls the size of a head of Brussels sprouts. Fry cabbage and meat balls in a frying pan for about ten minutes, then pour one glass of broth or plain water over them. Add sour cream and tomato paste here. Place the finished dish in a mold and place it in an oven preheated to 180 degrees for 15-20 minutes. The top of the dish should become golden brown and the gravy should thicken.

One more thing about frozen food

Many housewives often wonder how long to cook frozen Brussels sprouts? For some reason they think that the longer they do it, the better. But this is a deep misconception. This product is cooked for 10-12 minutes in salted water. After all, before the vegetables were frozen at the factory, they were first cooked a little, so further cooking does not require a lot of time.

I would also like to say a few words about how to cook frozen Brussels sprouts in the microwave. After all, today this household appliance is found in almost every kitchen, and it takes the same active part in creating various dishes as a gas stove and an electric oven. So place the frozen fruit in a dish, add a quarter cup of water and cook for about ten minutes. To check whether the dish is cooked, you need to cut one vegetable in half and see if it has defrosted. Allow the treat to sit for two to three minutes before finally eating it.

But the best thing to do is figure out how to steam frozen Brussels sprouts. In this case, it will retain all its nutrients as much as possible.

Bake in the oven

Vegetables from Brussels can not only be boiled and fried, but also baked. If the first two processes are quite difficult, then roasting Brussels sprouts is even more difficult. Below is one way to prepare a vegetable in this form.

Ingredients:

Remove the tough outer leaves from the cabbage and wash the vegetables. Blanch them with celery and half a lemon in boiling water for one or two minutes. After this, transfer the cabbage to a colander and let it dry a little. Now in a container mix olive oil, nutmeg, rosemary, juice of half a lemon, salt, pepper and one clove of chopped garlic. Place the cabbage in a fireproof dish, after dipping each head in the prepared sauce. Bake the dish at 170 degrees for 50 minutes. From time to time, the heads of cabbage should be turned over. The finished dish is served with chopped garlic and parsley.

Now let's boil it

Every housewife knows approximately how to cook Brussels sprouts. But not all professional chefs will tell you how to do it correctly. Meanwhile, this matter is not so simple. First, you should rinse the cabbage heads under running cold water. Then, in the place where the vegetable stem is attached to the head of cabbage, make a cut in the shape of a cross. The procedure is carried out on each fruit intended for cooking. This way it will cook evenly and well. Secondly, the washed and cut products are placed in a large container.
They should take up a maximum of a third of the total volume of the pan. Otherwise, the cabbage will swell and float to the surface during cooking. Thirdly, so much water must be poured into the vessel so that a third of it is free. Place all this on moderate heat. You should wait until the cabbage boils. After the liquid becomes covered with bubbles, you need to reduce the heat. Cook the heads of cabbage over low heat for about five to six minutes. One minute before removing the dish from the stove, season it with a little lemon juice.

You can't spoil cabbage with cheese

Here is another recipe that tells you how to cook Brussels sprouts with cheese. For the dish you will need half a kilogram of heads of cabbage, 150 grams of cheese, salt and pepper to taste, 20 grams of butter.

Boil the Brussels sprouts in salted water for three to four minutes. Place them in a colander and let the liquid drain. Grease a frying pan or mold with oil and lay out the cabbage. Salt and pepper the dish. Grate the cheese and sprinkle it over the vegetables. Place all this in the oven and bake for 20 minutes.

www.syl.ru

By 03/30/2016 In the House, Cooking

Brussels sprouts have a low energy value (about 40 kcal/100 g), but they contain a lot of fiber, which is beneficial for digestion, a huge amount of vitamin C (in 100 g, approximately 80% of the daily value of an adult) and a fairly large amount of folic acid (in 100 g). g of product – a third of the daily requirement). Thus, it supports immunity, the required level of hemoglobin in the blood, good mood and high performance. It is imperative to include it in the diet of pregnant women, as folic acid helps prevent fetal development abnormalities. It is also indicated for those with low acidity. A fairly high content of potassium, manganese and phosphorus makes the product even more useful.

Almost all the benefits are retained by frozen Brussels sprouts, recipes for preparing dishes from which are collected in this material. It is used for preparing first courses and salads, but is more often served as a side dish stewed, baked or fried. Goes well with garlic, ginger and other seasonings.

Frozen Brussels sprouts soup

Brussels sprout soups

Ingredients required:

• Brussels sprouts (frozen) – 400 g bag,
• potatoes – 4-5 pcs. medium size,
• ginger root (grated) – teaspoon,
• butter – 50 g,
• salt, pepper - to taste.

Cooking process:

1. Boil whole cabbage for 10 minutes, remove with a slotted spoon and cool.
2. Cut the heads of cabbage into 2-4 pieces (depending on their size). If they are very small, then you don’t have to cut them.
3. Peel the potatoes, cut into thin disks or small slices.
4. Place butter and cabbage, finely chopped garlic and ginger on the bottom of the saucepan. Lightly fry the cabbage.
5. Pour two liters of water or vegetable broth over the cabbage, bring to a boil, add salt, add potatoes and simmer for 15-20 minutes.
6. When serving, top with sour cream.

Brussels sprouts salad

Brussels sprouts salad

Ingredients required:

• Brussels sprouts – 200 g (half a pack),
• carrots - one thing,
• pink salmon, trout or other fish (canned) - one can,
• green peas (canned) or beans (in their own juice) - one can,
• mayonnaise, tomato paste or olive oil - to taste,
• wine vinegar or dry wine - one spoon.

Cooking process:

1. Boil the cabbage for 15 minutes (until tender), immerse it in cold water for a minute, cut each head of cabbage into four parts, and sprinkle with vinegar.
2. Boil the carrots, cut into cubes.
3. Open the canned food and divide each piece of fish into several parts (8-10). You can simply chop the fish by mashing it with a fork. Do not pour out the oil.
4. Mix cabbage, carrots and green peas.
5. Mix vegetables with fish.
6. Season with canned oil by mixing it with a small amount of olive oil, mayonnaise or tomato paste. A harmonious taste is obtained by adding a spoonful of paste and two spoons of mayonnaise to the canned oil. With olive oil (without mayonnaise and paste) the taste will be more delicate.

Frozen Brussels sprouts with sour cream and breadcrumbs

Brussels sprouts with sour cream

Ingredients required:

• Brussels sprouts – pack (400 g),
• sour cream - 2 tablespoons,
• breadcrumbs or fiber (ground) - 2 teaspoons,
• tarragon (optional) – 2 coffee spoons,
• salt - to taste.

Cooking process:

1. Boil the cabbage until tender (about 15 minutes). Once it boils, don’t forget to add salt.
2. Remove with a slotted spoon and place on plates. If you are not too careful about your diet, you can lightly fry it first.
3. Pour in sour cream, sprinkle with tarragon and breadcrumbs. Bon appetit!

Roasted Brussels Sprouts (frozen or fresh)

Roasted Brussels Sprouts

Ingredients required:

• cabbage – 400 g,
• garlic - two cloves,
• vegetable oil – 4 tablespoons,
• breadcrumbs (or hard cheese) – 100 g.

Cooking process:

1. Boil the cabbage for 10 minutes.
2. Chop the garlic and fry in half the oil until dark brown. Remove garlic from oil.
3. Fry the cabbage in this oil. If it is large, it is better to cut it in half first.
4. Place the cabbage in a baking dish, drizzle with oil, sprinkle with breadcrumbs or grated cheese, and bake for 10-15 minutes.

Pasta with frozen Brussels sprouts

Pasta with Brussels sprouts and chicken

Ingredients required:

• cabbage – half a pack (200 g),
• pasta (shells look good) – 200 g,
• chicken breasts (fillets) – two pieces,
• lemon - quarter,
• onion (preferably red) - one head,
• garlic - a couple of cloves,
• cheese (hard) – 50 g,
• broth - a glass,
• greens (dill, parsley, basil) - half a glass,
• salt, pepper (preferably paprika) - to taste,
• olive oil - how much will be needed.

Cooking process:

1. Boil the breasts (with seasonings) in a small amount of water until half cooked.
2. Cool, cut the breasts, fry with pepper and salt.
3. Boil the pasta, rinse.
4. Fry chopped onions, garlic, and peppers in a saucepan. Add cabbage cut into quarters. After frying it lightly, pour in the broth and simmer for 10 minutes.
5. Add chicken and lemon juice and simmer for another 5 minutes.
6. Add macaroni and cheese. Simmer for another 5 minutes and the dish is ready.
7. When serving, sprinkle with fresh herbs.

Unfortunately, not everyone loves Brussels sprouts for their bitter taste. However, correctly selected seasonings favorably highlight its taste, turning a disadvantage into an advantage. As a last resort, when boiling cabbage, you can drain the first water when boiling and then cook it in the second water - the bitter taste should disappear.

Elena Pronina

diet, recipes

In many European countries, Brussels sprouts are on the table all year round. Our compatriots also have the opportunity to enjoy this vegetable all year round, but they don’t do it. Even from supporters of healthy eating we often hear this. that this cabbage is not tasty enough. Some gourmets are confused not only by the bitter taste, but also by the specific sulfurous smell of the product. But let's tell you a secret: all these problems can be solved. Today we will tell readers of the New Domostroy website how delicious it is to cook frozen Brussels sprouts in a frying pan, odorless and without bitterness, we will give recipes for dishes from this vegetable in the oven, saucepan, slow cooker and in a frying pan. But first, a few words about why you should include foods from this product in your daily diet.

Useful properties of Brussels sprouts, calorie content and composition

Brussels sprouts have a low energy value (about 40 kcal/100 g), but they contain a lot of fiber, which is beneficial for digestion, a huge amount of vitamin C (in 100 g, approximately 80% of the daily value of an adult) and a fairly large amount of folic acid (in 100 g). g of product – a third of the daily requirement). Thus, it supports immunity, the required level of hemoglobin in the blood, good mood and high performance. It is imperative to include it in the diet of pregnant women, as folic acid helps prevent fetal development abnormalities. It is also indicated for those with low acidity. A fairly high content of potassium, manganese and phosphorus makes the product even more useful.

Almost all the benefits are retained by frozen Brussels sprouts, recipes for preparing dishes from which are collected in this material. It is used for preparing first courses and salads, but is more often served as a side dish stewed, baked or fried. Goes well with ginger and other seasonings.

Culinary secrets

Follow these tips for cooking frozen Brussels sprouts. They will help turn a vegetable into a dish that none of your household members, even children, will refuse.

How to cook Brussels sprouts without bitterness and a specific smell

The best way to rid Brussels sprouts of the unpleasant taste is to boil them for a few minutes, then drain and cook in clean water or another method.

If, when boiling, you put a piece of lemon in the water or pour in a spoonful of lemon juice, the specific smell will disappear.

The addition of aromatic spices and spices also helps improve the taste and aroma of Brussels sprouts. Garlic, rosemary, ginger, and tarragon have proven themselves best.

What is the difference between cooking frozen Brussels sprouts and fresh ones?

Fresh cabbage is peeled from the top leaves and washed. There is no need to do this with a frozen product.

It is up to the cook to decide whether to defrost vegetables before cooking. Usually this is not required. To cut the heads of cabbage, just cook them a little or let them thaw halfway.

If the Brussels sprouts have not been thawed, they need to be cooked 5 minutes longer than fresh ones.

That, in fact, is all the differences.

How long to cook frozen Brussels sprouts

Cooking times for frozen Brussels sprouts vary depending on the specific recipe, but some general guidelines can be given.

• If you want to cook the Brussels sprouts until tender, pour them into boiling water without defrosting and cook for 12-15 minutes. If you cut the cabbage in half or thawed it, it will take about 8-10 minutes to cook.
• Roast whole Brussels sprouts for 20 minutes, and halved or quartered Brussels sprouts for 15 minutes. If the vegetable was boiled until half cooked, its frying time can be reduced by 5 minutes.
• Stew and bake Brussels sprouts for 5-10 minutes longer than boiling.

Often the dish includes not only Brussels sprouts with spices, but also other products. Some of them require longer heat treatment. This affects the cooking time of the entire dish.

If you have any doubts about how and how much to cook frozen cabbage, it is advisable to follow the instructions in the recipe. If there are no such instructions, then take into account the tips above. Now you can move on to recipes for healthy vegetable dishes.

Frozen Brussels sprouts soup

Ingredients required:

• Brussels sprouts (frozen) – 400 g bag,
• potatoes – 4-5 pcs. medium size,
• ginger root (grated) – teaspoon,
• butter – 50 g,
• salt, pepper - to taste.

Cooking process:

1. Boil whole cabbage for 10 minutes, remove with a slotted spoon and cool.
2. Cut the heads of cabbage into 2-4 pieces (depending on their size). If they are very small, then you don’t have to cut them.
3. Peel the potatoes, cut into thin disks or small slices.
4. Place butter and cabbage, finely chopped garlic and ginger on the bottom of the saucepan. Lightly fry the cabbage.
5. Pour two liters of water or vegetable broth over the cabbage, bring to a boil, add salt, add potatoes and simmer for 15-20 minutes.
6. When serving, top with sour cream.

The recipe will appeal to vegetarians. This light soup can also be consumed while following a weight loss diet. If you replace the butter with vegetable oil, you can eat this soup during fasting.

Ingredients required:

• Brussels sprouts – 200 g (half a pack),
• carrots - one thing,
• pink salmon, trout or other fish (canned) - one can,
• green peas (canned) or beans (in their own juice) - one can,
• mayonnaise, tomato paste or olive oil - to taste,
• wine vinegar or dry wine - one spoon.

Cooking process:

1. Boil the cabbage for 15 minutes (until tender), immerse it in cold water for a minute, cut each head of cabbage into four parts, and sprinkle with vinegar.
2. Boil the carrots, cut into cubes.
3. Open the canned food and divide each piece of fish into several parts (8-10). You can simply chop the fish by mashing it with a fork. Do not pour out the oil.
4. Mix cabbage, carrots and green peas.
5. Mix vegetables with fish.
6. Season with canned oil by mixing it with a small amount of olive oil, mayonnaise or tomato paste. A harmonious taste is obtained by adding a spoonful of paste and two spoons of mayonnaise to the canned oil. With olive oil (without mayonnaise and paste) the taste will be more delicate.

This Brussels sprouts salad is quite special. Serve it to the holiday table to surprise your guests!

Frozen Brussels sprouts with sour cream and breadcrumbs

Ingredients required:

• Brussels sprouts – pack (400 g),
• sour cream - 2 tablespoons,
• breadcrumbs or fiber (ground) - 2 teaspoons,
• tarragon (optional) – 2 coffee spoons,
• salt - to taste.

Cooking process:

1. Boil the cabbage until tender (about 15 minutes). Once it boils, don’t forget to add salt.
2. Remove with a slotted spoon and place on plates. If you are not too careful about your diet, you can lightly fry it first.
3. Pour in sour cream, sprinkle with tarragon and breadcrumbs. Bon appetit!

This version of the Brussels sprouts dish is considered dietary. You won't have to beat yourself up if you enjoy it for lunch or dinner.

Roasted Brussels Sprouts (frozen or fresh)

Ingredients required:

• cabbage – 400 g,
• garlic - two cloves,
• vegetable oil – 4 tablespoons,
• breadcrumbs (or hard cheese) – 100 g.

Cooking process:

1. Boil the cabbage for 10 minutes.
2. Chop the garlic and fry in half the oil until dark brown. Remove garlic from oil.
3. Fry the cabbage in this oil. If it is large, it is better to cut it in half first.
4. Place the cabbage in a baking dish, drizzle with oil, sprinkle with breadcrumbs or grated cheese, and bake for 10-15 minutes.

This recipe can also be used to cook Brussels sprouts in a frying pan. To do this, after sprinkling the vegetable with breadcrumbs, you need to simmer it for a quarter of an hour over low heat under a lid.

Brussels sprouts fried in egg

Ingredients required:

• Brussels sprouts – 0.2 kg;
• Yalta onion (purple) – 100 g;
• chicken egg – 4 pcs.;
• milk – 100-120 ml;
• hot capsicum, fresh or dried herbs, salt - to taste;
• vegetable oil - how much will be needed.

Cooking process:

1. After defrosting, cut the Brussels sprouts into quarters.
2. Finely chop the onion and pepper.
3. Fry the onions and peppers for 5 minutes, add cabbage to them. Fry the vegetables together for 6-8 minutes.
4. In a separate container, whisk the eggs, combining them with milk, salt, and chopped herbs.
5. Pour the egg mixture over the cabbage. Reduce heat under the frying pan.
6. Cover the pan with a lid and keep on low heat until the eggs are cooked.

Such an unusual, hearty and healthy scrambled egg can be served for breakfast, as the dish is prepared in a hurry.

Brussels sprouts in sour cream with vegetables in a slow cooker

Ingredients required:

• fresh or frozen Brussels sprouts – 0.4-0.5 kg (bag);
• onions, carrots, sweet peppers - 1 pc.;
• garlic – 5 cloves;
• fresh herbs - a bunch;
• sour cream – 0.2 l;
• balsamic vinegar or lemon juice – 40 ml;
• water (boiling water) – 100 ml;
• flour – 15-20 g;
• vegetable oil – 50 ml;
• rosemary, salt – to taste.

Cooking process:

1. Cut the cabbage into halves. Pour in balsamic vinegar or lemon juice and stir.
2. Cut the vegetables into strips. Carrots can be grated for Korean salads.
3. Finely chop the greens.
4. Pour oil into the multicooker bowl. Put onions and carrots in it.
5. Start the unit in baking mode, setting the timer for 35 minutes.
6. After 5 minutes, add pepper, after another 5 minutes, add cabbage. Fry it with other vegetables for 10 minutes. Sprinkle with flour, salt, seasonings.
7. Mix the remaining ingredients and pour into the slow cooker. Prepare food until the end of the program.

This recipe can also be prepared in a frying pan. You can add a spoonful of tomato paste or ketchup to the sour cream for piquancy.

Pasta with frozen Brussels sprouts

Ingredients required:

• cabbage – half a pack (200 g),
• pasta (shells look good) – 200 g,
• chicken breasts (fillets) – two pieces,
• lemon - quarter,
• onion (preferably red) - one head,
• garlic - a couple of cloves,
• cheese (hard) – 50 g,
• broth - a glass,
• greens (dill, parsley, basil) - half a glass,
• salt, pepper (preferably paprika) - to taste,
• olive oil - how much will be needed.

Cooking process:

1. Boil the breasts (with seasonings) in a small amount of water until half cooked.
2. Cool, cut the breasts, fry with pepper and salt.
3. Boil the pasta, rinse.
4. Fry chopped onions, garlic, and peppers in a saucepan. Add cabbage cut into quarters. After frying it lightly, pour in the broth and simmer for 10 minutes.
5. Add chicken and lemon juice and simmer for another 5 minutes.
6. Add macaroni and cheese. Simmer for another 5 minutes and the dish is ready.
7. When serving, sprinkle with fresh herbs.

This recipe will give you a complete meal. It will be quite filling even without meat, since Brussels sprouts contain protein, which is not typical for every vegetable.

Unfortunately, not everyone loves Brussels sprouts for their bitter taste. However, correctly selected seasonings favorably highlight its taste, turning a disadvantage into an advantage. As a last resort, when boiling cabbage, you can drain the first water when boiling and then cook it in the second water - the bitter taste should disappear.

Elena Pronina

It is not often that this dish can be found on the table. This happens because housewives are afraid of spoiling food, not knowing how to cook it correctly. To avoid spoiling your Brussels sprouts, it's helpful to know how long to cook them.

How long to cook

Many people cook frozen cabbage longer in boiling water, hoping that this way it will not be soggy and will cook better. But in fact, you should not cook the dish for a very long time, otherwise it will lose vitamins. Putting Brussels sprouts in boiling water and adding salt, 8-16 minutes of cooking is enough. Then the heads of cabbage can be placed in a colander.

Cooking steps

• If the vegetables are fresh, they must be placed in water while boiling. If the food is frozen, then it should be placed in water immediately, completely covering the food.
• Before the water reaches a boil, you need to add salt to it.
• After the time allotted for cooking, place the heads of cabbage in a colander.
• Pour over cold water.

Important: if the cabbage is cooked frozen, it is useful to know how long to cook it. After the water is brought to a boil, cook the food for 12 minutes.

In the microwave

• Setting the power to 800 W, cook for 5 minutes.

• When the oven turns off, stir in the Brussels sprouts. Sprinkle with pepper.
• Put it back to cook for 5 minutes.

Frozen in a pan

• After placing the Brussels sprouts in a frying pan, fry them. How long will it take? From 6 to 9 minutes.
• Meanwhile, sour cream must be mixed with water. Pepper the mixture.
• After the allotted time, remove the pan from the stove and place in the oven.
• Cook for 20 minutes. The Brussels sprouts can then be topped with cheese and sauce.
• After this step, you need to cook the food for 10 minutes.

Recipes

• Fried cabbage. Products must be washed. Get rid of yellow leaves. Cut the head of cabbage into two parts. Meanwhile, add olive oil to the pan and heat it. It is advisable to cook in a frying pan that can fit the entire fork. When the oil is hot, you can add the preparations there and sprinkle everything with spices. You need to fry food for 5 minutes on each side. As soon as the brown crust is visible, you can turn it over.
• Baked. Heat the oven to 200 degrees. Wash the preparations, discard the yellow leaves, and cut off the stems. Place the Brussels sprouts in a container and add the spices inside. Then place the food in the oven in an even layer. Now you can bake the preparations. After 25 minutes, you can poke the heads of cabbage with a knife to check for readiness. Add salt. After 45 minutes, the vegetables can be pulled out and served.

The container in which the Brussels dish is prepared can be shaken regularly so that the layer cooks evenly.

• Stewed. You need to choose a large saucepan. Salt the water in it and bring to a boil. Wash and peel 500 grams of Brussels sprouts. Cut in half. Now the preparations need to be boiled. This will take no more than 12 minutes. Put butter, garlic and salt inside. Cook for 3-4 minutes. Then the preparations need to be simmered until the food turns brown. Additionally, you can add spices.

The process of stewing and frying is almost the same, however, the outcome will be different. When fried, the vegetables will be brown and greasy. The stewed dish will turn out to be quite soft and watery, since it is heavily enriched with butter. In addition, it is worth remembering that cabbage broth can become the basis for preparing vegetable broth.

Cook frozen Brussels sprouts for 12 minutes

Steam frozen Brussels sprouts in a steamer for 25 minutes.

Cook frozen Brussels sprouts in a slow cooker for 15 minutes.

How long to cook frozen Brussels sprouts?

Frozen Brussels sprouts do not need to be thawed before cooking. We just put it in a saucepan and fill it with water. Then add salt. Then we put it on the fire and wait for it to boil. Then cook the frozen Brussels sprouts for 12 minutes over low heat. Place in a colander and let the liquid drain.

How long to cook frozen Brussels sprouts in a steamer?

Arrange the vegetables evenly in the steamer. We don’t do anything with it first. Cook frozen Brussels sprouts in a double boiler for 25 minutes.

How long to cook frozen Brussels sprouts in a slow cooker?

Place the vegetable on a sieve. We put it on a bowl with water already poured. Close the lid. Then select the “Extinguishing” mode. Cook the frozen Brussels sprouts in a slow cooker for 15 minutes from the moment of boiling.

Serve boiled Brussels sprouts either hot or cold. It is suitable as a side dish for meat and fish. Goes well with vinaigrette.

Little tricks

1. To prevent Brussels sprouts from becoming bitter, you can cut off the ends of the heads a little. And while cooking, add half a teaspoon of lemon juice.
2. It is recommended to add salt, spices and butter after cooking, when the Brussels sprouts are still very hot.
3. It is better to choose fruits of the same size, with a diameter of no more than 3 centimeters.

Brussels sprouts are a very healthy and tasty vegetable.

Calorie content of Brussels sprouts is 43 kcal. It contains: proteins – 4.8 grams, fats – 0 grams, carbohydrates – 8 grams.

Brussels sprouts contain large amounts of vitamin C. The vegetable is also rich in fiber, iron, phosphorus and potassium. Due to its mineral composition, this product, if consumed regularly, reduces the risk of cancer and cardiovascular diseases.

Be careful. Brussels sprouts contain substances that disrupt the functioning of the thyroid gland.

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

Brussels sprouts recipes

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

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

Brussels sprouts in the oven

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

Ingredients

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.

Place the chopped cabbage in a saucepan and add water to cover the vegetables. I put the pan on the fire and cook for two minutes. Then I drain the water.

I mix olive oil with squeezed garlic and thyme.

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

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

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

Brussels sprouts with champignons

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

Ingredients:

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

Preparation:

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

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

Video recipe

Brussels sprouts casserole

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

Ingredients:

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

Preparation:

1. Pour some water into the pan, add cabbage, salt and cook for 10 minutes.
2. Fry finely chopped onion in a frying pan until 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 simmer until it boils.
4. Place the boiled cabbage on a baking sheet. I spread the contents of the pan on top and add grated cheese. Bake in the oven for 10 minutes until the cheese has melted.

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

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

Brussels sprouts salad recipe

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

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

Ingredients:

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

Preparation:

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

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

Making soup with Brussels sprouts

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

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

Ingredients:

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

Preparation:

1. 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 into boiling broth.
3. I peel the potatoes, wash them and cut them into small cubes. I add it to the 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 heat and leave the soup covered for a quarter of an hour to let it steep. I serve it hot with toasted croutons.

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

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

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

At the same time, Brussels sprouts are not demanding on soil composition and grow successfully in 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 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, and provided healthy and tasty cooking recipes.

I sincerely hope that the information contained in this article will be useful. Perhaps you learned something new and are now putting it into practice. I 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 have just read. Experiment too. See you again!