Brussels sprouts - 10 instant recipes

Brussels sprouts have a very delicate taste. Unlike the white one, it always turns out to be soft, quickly covered with a golden crust during cooking and goes well with various sauces. For the following recipes, you can use both fresh and frozen vegetables.

Oven baked brussels sprouts

Composition of products: 420 g of frozen cabbage, 3-4 garlic prongs, olive oil to lubricate the form, 1 tbsp. l white wine vinegar, as many peeled sunflower seeds and 2 tbsp. l soy sauce, salt, dry Italian herbs.

1. Directly frozen vegetable for a couple of minutes is immersed in steep boiling water, after which the liquid is drained, and the heads of cabbage are cut in half.
2. Cabbage is laid out in a prepared form. The tank must be greased with olive oil.
3. In a separate bowl all the remaining components are connected. Garlic is pre-peeled and crushed in a mortar.
4. Vegetables are poured with the resulting mixture and sprinkled with raw seeds.

Brussels sprouts are baked in the oven for 15-17 minutes at 180 degrees.

Recipe with sour cream in breadcrumbs

The composition of the products: 320 g of cabbage, table salt to taste, 70 g of butter, 90 ml of sour cream, 2-3 large tablespoons of crumbs.

1. How to cook Brussels sprouts with sour cream and breadcrumbs, we will consider in more detail below.
2. Vegetables are laid out in water and boiled with a weak boil for 20-25 minutes.Then they are washed with cold water and left on a colander until the excess liquid drains completely.
3. Rusks are sprinkled on a heated frying pan and blushed for a couple of minutes with frequent stirring.
4. Vegetable heads are transferred to a fireproof container covered with parchment. On top of the entire surface of the dish, pieces of oil are distributed. Salted sour cream is poured on it.

It remains to sprinkle the treat with ruddy crackers and bake it for 20-25 minutes at high temperature.

Fried Brussels sprouts - a simple side dish for meat

Ingredients: 820 g of vegetable, 2 large tablespoons of butter, 220 g of bacon, 3-4 garlic cloves, a mixture of peppers, 2 large tablespoons of lime or lemon juice, salt.

1. Before cooking, sluggish and spoiled leaves are cut from fresh cabbage. Then the vegetable is washed well with running water, heads of cabbage are cut in half and sent to boil in boiling water for 10-12 minutes. Salt and freshly squeezed lemon juice are immediately added to the water. The latter will save the vegetable from bitterness.
2. Thin slices of bacon are fried in a dry frying pan until golden brown, and then laid out on a plate.
3. Cooked halves of heads of cabbage are cooked on the remaining fat. Butter is added to the vegetable, a mixture of peppers, crushed garlic and, if necessary, salt.
4. Bacon comes back to roast cabbage. Together, the ingredients are fried for another 3-4 minutes.

The treat is delicious served with any garlic sauces.

Braised Cabbage in Chicken Broth

Read also: sauerkraut stew

Ingredients: 330 g Brussels sprouts, onions and carrots, salt, a mixture of peppers, a glass of chicken broth.

1. Cabbage is washed, each head is divided in half. The lower part with a hard stump is cut from half.
2. First, onion is fried in well-heated oil. When it turns red, grated carrots pour into the pan. Vegetables are cooked together for another 3-4 minutes.
3. Cabbage is added to the pan.
4. First, frying on medium heat continues for a couple of minutes, and then the heating of the stove decreases and the broth is poured into the container, salt and pepper are added. The treat is stewed under the lid for 15-17 minutes.

Such a dish will become a delicious hearty side dish for meat or fish.

In a slow cooker

Ingredients: 340 g cabbage, 1 liter of filtered water.

1. Water is poured into the bowl of the “smart pan”.
2. A special container-double boiler is installed on top.
3. Fresh or frozen Brussels sprouts are laid out on it.
4. In the program "Steam" the dish is cooked for 15-17 minutes.

The result is a low-calorie diet treat.

In cream under a crisp

Composition of products: 420 g of cabbage, 2 tbsp. very fat cream, 120 g of semi-hard or hard cheese, 2 tbsp. l corn starch, 30 g butter, salt, nutmeg.

1. Frozen cabbage without preliminary thawing is dipped in boiling salt water and boiled for 2–2.5 minutes.
2. Half the cream is brought to a boil.
3. In the remaining dairy product, corn starch is bred. Boiling cream is poured here.
4. Butter, nutmeg and salt are added to the future sauce.
5. Heads are laid out in the prepared form, over which a creamy sauce is poured.

The dish is generously sprinkled with grated cheese and baked for 16-18 minutes at 210-220 degrees.

Delicious simple chicken hearts soup

Ingredients: 230 g chicken hearts, large carrots, 60 g celery root, white onion, 3-4 medium potatoes, 230 g Brussels sprouts, salt, a bunch of different herbs.

1. By-products get rid of everything superfluous and are sent to boil in salted boiling water for 15-17 minutes.
2. Then grated carrots and celery are added to the boiling broth, as well as diced onions and potatoes.
3. After another 8-9 minutes, cabbage is laid out in the soup.The dish is salted and after boiling again it boils for 6-7 minutes.

Finely chopped greens are poured into the finished soup, after which it is closed with a lid and left to infuse for 12-15 minutes.

Brussels sprouts salad

Ingredients: large lemon, 260 g Brussels sprouts, 160 g fresh mushrooms, 4 tbsp. l olive oil, salt, a handful of pine nuts, 1 tsp. soy sauce, sweet bell pepper, chive, a mixture of peppers.

1. Stumps are cut from cabbages of cabbage, a cruciform incision is made in their places. Next, the vegetable goes to boil in boiling water for 3-4 minutes.
2. The liquid is drained, a new one is collected and salt is added to it. Cabbage is cooked in this water for 20 minutes. About 5 minutes before being ready, the juice of half a lemon is sent to the pan.
3. Mushrooms are boiled separately.
4. Pepper is smeared with a drop of olive oil and sent to bake in a very hot oven for 10 minutes on each side. Then it is wrapped in cling film and left for another 7-8 minutes.
5. The peel is removed from the cooled vegetable, the seeds and the stalk are removed.
6. Boiled mushrooms and cabbage are fried in any oil until golden brown.
7. For dressing, crushed garlic, salt, pepper, soy sauce, remaining olive oil and 1 tbsp are mixed. a spoonful of lemon juice.
8. All prepared ingredients are combined in a deep bowl.

Ready brussels sprouts salad is seasoned with the resulting sauce and served hot to the table. Top treat is sprinkled with pine nuts.

The option of making a delicious omelet

Ingredients: 2 large eggs, 70 ml of fat milk, 270 g of Brussels sprouts, a little olive oil, salt, Italian herbs.

1. Cabbage is cleaned of spoiled upper leaves, washed with water and slightly dried with paper towels.
2. Then it is laid out in a pan with well-heated olive oil and sprinkled with Italian herbs.
3. Separately, beat eggs with fat milk and salt. As a result, the fill should be homogeneous.
4. Milk and egg mixture is poured onto cabbage.

Omelet is cooked over minimal heat under a lid for 10-12 minutes.

Steam diet roll

Ingredients: large chicken breast, 4–5 heads of Brussels sprouts, salt, any spices.

1. Chicken breast is gently cut in the middle and on the sides. Next, you need to open it with a "pocket".
2. The meat is thoroughly beaten with a special hammer, after which raw cabbage is laid out inside it. Both chicken and filling are sprinkled with a small amount of salt.
3. Preparing the dish in a double boiler for about half an hour.

A treat is served with a light vegetable salad. Pre roll must be cut into small pieces.

How to cook frozen brussels sprouts?

Housewives using the vegetable under discussion in their culinary experiments are concerned with the question: how much to cook frozen Brussels sprouts? The exact time of its preparation depends on the size of the heads of cabbage. On average, a vegetable is cooked for 12-17 minutes. If cabbage is added to the soup or sent to bake in the oven, then preliminary boiling is optional.