What to cook with Brussels sprouts is delicious. Recipes for cooking Brussels sprouts in a frying pan and in other ways. Frying pan recipes

Fashion & Style

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:

Brussels sprouts – 500 g
olive oil - 50 ml.
garlic - 2 cloves
bread crumbs - 0.5 cups
pepper, thyme, salt.

Preparation:

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.

Video recipe

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:

Wash the cabbage thoroughly and remove the yellowed leaves. I leave small heads of cabbage whole, and cut large ones in half.
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.
Peel the onion and cut into thin strips. I peel the garlic and finely chop it.
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.
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.
I combine the mushrooms with onions and chopped garlic and mix well. Sprinkle the resulting mixture with flour.
Pour in vegetable broth and heat. Stir the resulting sauce until it becomes thick. I add salt and pepper.
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:

Pour some water into the pan, add cabbage, salt and cook for 10 minutes.
Fry finely chopped onion in a frying pan until blush appears, add tomato paste, spices, minced meat and salt.
I fry the resulting mass until the minced meat is ready. After that, add sour cream and simmer until it boils.
Place the boiled cabbage on a baking sheet. Place 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:

I remove the top leaves from the Brussels sprouts, wash them and cut the heads into four parts.
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.
I peel the apple, remove the seed chamber and cut it into pieces. After that I pour lemon juice on it.
I mix the cooled cabbage with chopped apples, add a little pepper and salt.
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.
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:

Boil the chicken hearts over low heat for a quarter of an hour.
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.
I peel the potatoes, wash them and cut them into small cubes. I add it to the soup.
After about 10 minutes, add Brussels sprouts, salt, bring the soup to a boil and cook for 5 minutes.
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 delicious borscht.

Video recipe with nuts and red onions

Growing Brussels sprouts

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.

Brussels sprouts, in my opinion, have the worst reputation of any vegetable. Even broccoli and cauliflower, which are perfectly disguised under a cheese crust, retreat in front of it. But dishes made from Brussels sprouts can be really tasty! The main thing is to know how to cook them correctly. The secret is that this vegetable should never be overcooked. It is because of this that a characteristic unpleasant odor may appear. In this article, I have collected 3 proven recipes for cooking Brussels sprouts with photos. I’m sure they will solve most of the questions and help this dish take its rightful place on your menu.

How to prepare Brussels sprouts?

Regardless of which cooking recipe we choose, fresh Brussels sprouts will have to be properly prepared. First of all, you need to wash it thoroughly under warm running water and leave it in a colander to dry. If you think there is dirt between the leaves too, you can soak your kale in a large bowl of warm water for 10 minutes. All dirt should then settle to the bottom. The heads of cabbage should be stirred carefully once or twice at the very beginning, but then the water should not be touched.

Once the Brussels sprouts have dried, remove any yellow or brown leaves and trim off any tough stems. All heads of cabbage should be approximately the same size and no more than 4 centimeters in diameter. Otherwise, they need to be cut into several pieces. We do this so that the cabbage cooks evenly and does not overcook.

How long to cook Brussels sprouts?

Now let's figure out how to cook Brussels sprouts. In fact, this is the easiest recipe to prepare. Take a large pot of water and bring it to a boil. Add salt (about half a teaspoon per liter of water). Add the prepared Brussels sprouts to the water and wait until the water boils again. Cooking time will depend on the size and type of cabbage itself. If you took fresh, it will take about 5-7 minutes. If frozen, then 10-12 minutes. We check readiness with a knife: it should easily enter the center. There is no need to defrost frozen cabbage; throw it in straight away. And don’t overdo it, this is very important!

Now a couple more secrets. The pan with cabbage should not be covered with a lid, otherwise the heads of cabbage will turn an unattractive pale olive color. It is better to immediately plunge the finished Brussels sprouts into ice water to stop the cooking process.

Brussels sprouts: recipe for cooking in a frying pan

Now let's talk about slightly more complex and interesting recipes for Brussels sprouts dishes. To cook in a frying pan we will need the following ingredients:

24 small Brussels sprouts
1 tablespoon butter
1 small shallot, finely chopped
1 clove garlic, minced
zest of half a lemon
1/3 cup dry white wine
salt and ground black pepper
lemon wedges for serving

Prepare Brussels sprouts as described above and cut in half. Place in a small bowl, add a little olive oil and mix thoroughly. In a large skillet over medium heat, heat a tablespoon of olive oil and add the cabbage pieces, cut side down. They should lie in one layer, so it is better to fry in batches. Season the cabbage with salt and cover with a lid. Cook for 5 minutes and then carefully turn over. The cabbage cut should be golden brown, with dark, singed spots, as in the photo. If not, turn it back over and finish cooking.

Add butter, onion, garlic and lemon zest to the pan. Stir to combine ingredients. Cook for one and a half minutes and then add white wine. The pan will start to sizzle, this is normal. Cook until most of the liquid has evaporated (about 2-3 minutes), then season with salt and pepper to taste. Transfer the cooked Brussels sprouts from the pan to a serving platter and garnish with lemon wedges. Serve as a side dish with any meat or poultry.

Brussels sprouts in the oven: recipe with photos

Well, the last, my favorite recipe for cooking Brussels sprouts is baking in the oven. For this method you will need the following ingredients:

700 grams Brussels sprouts
2 cloves garlic, minced
2 tablespoons olive oil
1 lemon, squeeze juice
1/3 cup grated Parmesan
salt and ground black pepper

First of all, preheat the oven to 200 degrees. Prepare the Brussels sprouts and cut them in half. Line a large baking tray with baking paper and place the cabbage pieces on it in 1 layer. Distribute the garlic pieces evenly among them. Drizzle the contents of the baking sheet with olive oil and add half the lemon juice. Season with salt and pepper to taste and mix thoroughly.

Bake for about 25-30 minutes until the Brussels sprouts are tender and crisp with nice charred edges. Remove from oven and drizzle with remaining lemon juice. Sprinkle the finished Brussels sprouts with Parmesan and serve warm. Look at the photo, this is what we should get. Very tasty and simple!

That's all, now you know exactly how to cook Brussels sprouts quickly and tasty. I hope you will love this wonderful vegetable as much as my family does, because it is a universal side dish for any meat dish. How do you cook Brussels sprouts? Share recipes in the comments.

It is becoming an increasingly popular product on the table. This beautiful and unusual vegetable is not only tasty, but also healthy. Many housewives are interested in how to cook Brussels sprouts more deliciously so that all family members will like them. This vegetable is boiled, stewed, baked, in general, subjected to any culinary processing.

in a slow cooker

Thanks to this miracle technique, preparing such a dish will not require much effort. Take the following ingredients: half a kilogram of Brussels sprouts, about 120 g of smoked pork ham, about 800 ml of vegetable broth, an onion, half a teaspoon of mustard, a little olive oil, spices.

Cooking process

The onion needs to be peeled and chopped. Remove the skin from the ham and cut it into small strips.
The cabbage needs to be washed thoroughly and a cut in the shape of a cross should be made on each stalk.
Pour the broth into the slow cooker, turn on the “Cook” mode and bring it to a boil. Then put the cabbage there and cook for 15 minutes. After this, drain the broth for sauce, and leave the cabbage to cool.
Now let's prepare the cracklings. To do this, you need to cook the ham in the “Fry” mode until golden brown. Do not drain the fat that remains in the bowl, but fry the onions in it.
To prepare the onions, you need to use a blender. With its help, you need to beat the onion, a little broth, mustard, vinegar and sunflower oil until smooth.
Now you need to roll the cabbage in the sauce, add salt and pepper. Serve it with cracklings.

Now you know how to cook tastier Brussels sprouts without much effort. This dish is suitable for dinner or lunch.

With Chiken

To prepare such a quick and tasty dish as Brussels sprouts with chicken, you need to take the following ingredients: about 220 g of Brussels sprouts and the same amount of chicken fillet, which needs to be boiled in advance, an onion, a couple of tablespoons of ketchup or tomato paste and the same amount of olive oil , as well as spices.

How to cook tastier Brussels sprouts in a slow cooker?

Brussels sprouts, the multicooker recipes for which were discussed above, turn out tasty and not greasy. This dish will certainly please both adults and children.

Roasted Brussels Sprouts

This dish can be served as a main side dish that goes well with both meat and fish. Brussels sprouts, cooked in the oven, retain a huge amount of healthy and taste qualities. For this dish you need to take half a kilogram of cabbage, 1 teaspoon of thyme, a couple of cloves of garlic, half a cup of breadcrumbs and spices to taste.

Cooking process

The cabbage needs to be washed, peeled and cut in half. Boil it in a small amount of water for 3 minutes. Afterwards the cabbage needs to be cooled.
In a separate bowl, mix the oil, thyme and chopped garlic. In the resulting sauce, you need to thoroughly moisten the cabbage and place it in the form in which you will bake it. Cover the vegetables with breadcrumbs and place in the oven to bake for half an hour at 200 degrees.

This recipe can be used by people who do not know how to cook frozen Brussels sprouts. Only in this case you need to boil it for 8 minutes.

Braised cabbage

Stewed Brussels sprouts with chicken will turn out very tender and tasty. To prepare it you need to take a little olive oil, about 350 g of smoked sausage, shallots, a couple of tomatoes, a chicken breast, a bunch of thyme and rosemary, 2 zucchini, 3 carrots and the same amount of parsnips, fennel, 13 pieces of Brussels sprouts, salt and pepper .

Cooking process

Start with vegetables that need to be washed and peeled. The onion and tomato must be cut into cubes. Chop the carrots and parsnips as desired, but finely.
Heat the oil in a deep frying pan and fry the chopped sausages in it.
Half of the fat that remains after this needs to be drained, and with the remaining fat, fry the onion and chopped breast until golden brown.
Then add the tomatoes, thyme and rosemary to the pan and simmer for 20-25 minutes. When time has passed, add vegetables, except cabbage, and simmer them for 15 minutes until they become soft. Then you need to add the cabbage and simmer for another 10 minutes. At the end you can add spices to taste. That's it, Brussels sprouts with chicken are ready.

Casserole

Another option for making Brussels sprouts tastier. This dish can be a wonderful hearty breakfast or serve as a side dish for meat or fish. To prepare, you need to take about 280 g of Brussels sprouts, about 350 g of sour cream and 180 g of hard cheese. In addition, you need to prepare a bunch of basil and parsley, a teaspoon of allspice, salt and oil for greasing the mold.

Cooking process

You need to put a pan on the fire, boil water, add salt and boil the cabbage in it for 5 minutes.
Take a mold, grease it with oil and place the heads of cabbage, cut in half, with the flat part down.
Sprinkle chopped herbs, cheese, sour cream and pepper on top of the cabbage.
The dish should be placed in the oven, preheated to 200 degrees, and cooked for an hour. The finished casserole should have a golden brown crust.

Brussels sprouts with mushrooms

Another option for preparing this vegetable, for which you need to take about 220 g of fresh champignons, about 300 g of cabbage, a teaspoon of ground pepper, a bunch of parsley, a little vegetable oil and salt.

Cooking process

Remove the top leaves from the Brussels sprouts and cut the heads in half. If you come across large specimens, you can divide them into 4 parts.
Mushrooms need to be washed, peeled, cut into 4 parts and combined with cabbage.
Take a frying pan with a thick bottom, pour oil into it, add vegetables and simmer for half an hour with the lid closed. As a result, the cabbage should become soft.
At the end of cooking, the dish should be salted and peppered. Brussels sprouts, which won’t take much time to prepare, will turn out very tender and tasty.

Brussels sprouts salad

To prepare this healthy and easy dish, you need to take approximately 300 g of cabbage, 120 g of carrots, 80 g of pitted olives and a little less green peas, 320 g of bell pepper and the same amount of boiled potatoes. You will also need about 180 g of tomatoes, 20 g of lettuce, 15 ml of vegetable oil and 5 ml of vinegar, as well as spices.

Cooking process

The cabbage must be washed, peeled and boiled. Cut the potatoes into cubes, peppers into half rings, tomatoes into slices, half the olives into rings. The carrots need to be chopped on a medium-sized grater.
All ingredients must be mixed and spices added.
To prepare the sauce, you need to combine oil and vinegar.
Lettuce leaves must be washed and placed on the bottom of the dish. Place salad on them and pour sauce over them. You need to decorate the dish with the remaining olives and peas.

Sometimes Brussels sprouts have a slightly sharp and bitter taste. To fix this problem, you need to pour cold water over the vegetables, bring them to a boil, and then add fresh water again and cook until tender.
In addition, the bitterness can go away when the cabbage is fried, only in this case the heads of cabbage need to be cut in half.
It is also worth considering that small heads of cabbage rarely have a bitter taste.
Brussels sprouts are used both fresh and frozen to prepare various dishes.

Brussels sprouts contain sugar, starch, fiber, and raw protein.

Vitamins: C, carotene, B1, B2, B6, B9, PP.

Brussels sprouts are a storehouse of mineral salts, free enzymes and amino acids. The benefits of eating Brussels sprouts are obvious. It is recommended to be used to prevent cancer (contains isothiocyanates) and Alzheimer's disease (vitamin K), it helps improve vision (vitamin A), lowers cholesterol, improves digestion, and is very useful for pregnant women (folic acid) and patients with diabetes. This is a valuable medicine (promotes wound healing).

But there are also contraindications. This applies to people with various stomach diseases and thyroid dysfunction.

Differences in cooking fresh and frozen vegetables

Lovers of Brussels sprouts can use them either fresh or frozen. To store cabbage in the refrigerator, it is better to wrap it in paper, as vegetables spoil from excess moisture. If you decide to freeze, then simply cut off all the heads from the stem, rinse, dry well and put in the freezer. It's better to do this in portions.

The process of preparing frozen cabbage is no different from fresh cabbage.. And you don’t need to cook it longer, otherwise you risk losing all the vitamins. The only difference is that it is recommended to throw fresh cabbage into boiling water, while frozen cabbage should be immediately filled with water and cooked.

How to cook deliciously?

You can use either fresh or frozen cabbage for recipes unless otherwise noted.

With garlic in creamy sauce

Lightweight

Necessary:

800 grams of cabbage;
300 ml cream (preferably 20% fat);
5 cloves of garlic;
half a lemon;
one pinch each of nutmeg and ground black pepper;
salt;
one egg;
butter.

Procedure:

Wash the cabbage well and remove the roots.
Finely chop the garlic.
Wash the lemon and remove the zest.
Boil the egg.
Salt and pepper the cabbage, sprinkle with a little lemon juice and boil for 5 – 6 minutes.
Fry the garlic for a couple of minutes.
Then you need to add cabbage to it and fry everything together until golden brown.

For the sauce:

Put the cream on low heat, do not let it boil, and at this moment add lemon zest, salt, nutmeg, stirring constantly.
Remove from heat.

Place cabbage on plates and pour sauce over it. For decoration we use chopped egg and lemon slices. Best served hot.

To prevent Brussels sprouts from becoming bitter, add lemon juice and salt to the water when cooking.

Calorie

You will need:

200 grams of cabbage;
three cloves of garlic;
50 grams of butter for frying;
salt, pepper to taste.

Procedure:

Cook cabbage in salted boiling water for 3 minutes. If frozen, let it drain a little.
Cut large ones in half.
Cut the garlic into slices.
Next, fry the garlic.
Add cabbage, salt and pepper to it.
Fry all over for another 5 minutes.

The cabbage is ready.

With meat:

With tomatoes and herbs

Necessary:

Brussels sprouts and meat (quantity depending on portions);
three pieces of onion;
three ripe tomatoes;
one carrot;
butter (for frying);
salt, black pepper to taste;
thyme.

Procedure:

Finely chop the meat, onion, and garlic. Carrots - in rings.
Fry the meat.
Add onion, garlic. Then carrots.
Fry for a couple more minutes.
Add chopped tomatoes.
Simmer until the meat is done.
Add cabbage (preferably chopped), add hot water.
Cook for 10 minutes.
Add salt, pepper, thyme.

How to cook in a frying pan?

You will need:

half a kilogram of Brussels sprouts;
one kilogram of beef;
two onions;
two carrots;
celery root;
half a liter of broth (vegetable or meat);
salt, pepper, garlic, herbs, marjoram - to taste.

Procedure:

Cut the meat into pieces.
Onion - half rings (or cubes).
Grate the carrots on a coarse grater.
Chop the celery root.
Wash the cabbage and cut large ones in half.
Heat a frying pan with oil and fry the meat in it for 3 minutes over high heat.
Then add the onion, then the carrots and sauté for about five minutes.
Add celery root and simmer for the same amount.
Pour in the broth and simmer over low heat for 1 hour.
Then add cabbage and simmer for 15 minutes.
Salt, pepper, chop the garlic, add marjoram.
Sprinkle the finished hot dish with herbs.

With vegetables

Vegetarian stew

Ingredients:

two heads of onion;
two carrots;
salt, pepper, parsley - to taste;
vegetable oil for frying.

Cooking algorithm:

Cut the cabbage in half.
Carrots - on a coarse grater.
Onion - cubes.
Cut the greens.
Sauté the onion in a frying pan, add the carrots and fry for a few minutes.
Place the cabbage, fill it with water (a little), salt, pepper and simmer, covered, over low heat until tender.
Add the greens and simmer for 2 minutes.

Country style

Necessary:

300 grams of Brussels sprouts;
two onions;
three carrots;
olive oil for frying;
two large tomatoes;
two parsley roots;
salt, pepper to taste.

Algorithm of actions:

Onions, carrots, parsley root, tomato pulp - cut into cubes.
Boil the cabbage.
Fry onions, carrots, and parsley root in a saucepan in olive oil.
Add cabbage and fill it with hot water (0.5 cup).
Simmer for five minutes, add salt and pepper.
Add the tomatoes and simmer for another five minutes.

The stew is ready!

With soy sauce

Eastern

Ingredients:

400 grams of cabbage;
olive oil for frying;
ground black pepper - to taste;
two tablespoons of soy sauce.

How to fry:

Fry the cabbage in a hot frying pan for 2 minutes, stirring.
Add soy sauce, pepper and fry over medium heat under the lid for 5 minutes.
Then without the lid for another 3 minutes.

The cabbage is ready!

With peanuts and herbs

Ingredients:

Brussels sprouts;
vegetable oil for frying (any);
olive oil;
two tablespoons of soy sauce;
shelled peanuts;
spicy herbs (cilantro).

How to cook:

Cut the washed cabbage in half.
Fry the peanuts over medium heat for 1 - 2 minutes.
In a deep bowl, mix soy sauce with olive oil, and put the cabbage in there for 5 minutes, mixing well.
Then fry the cabbage in a heated frying pan under the lid for 5-6 minutes, stirring.
Combine cabbage, nuts, herbs and serve.

Breaded

From a fresh head of cabbage

Necessary:

Brussels sprouts (fresh);
garlic, salt, pepper;
breadcrumbs;
butter and vegetable oil.

How to cook:

Wash the cabbage and cut in half.
Also cut the garlic cloves into halves.
Throw cabbage and garlic into boiling salted water.
Once boiling, reduce heat and simmer for 10 minutes.
Then drain the boiling water and pour cold water over the cabbage.
Roll the cabbage pieces in breadcrumbs and fry in a frying pan in a mixture of vegetable and butter.
Serve with any sauce.

With Parmesan

Ingredients:

700 grams of cabbage;
4 tablespoons cheese (grated Parmesan);
4 tablespoons butter;
breadcrumbs;
salt, ground black pepper;
dry garlic seasoning (other seasonings are also possible).

Cooking algorithm:

Wash the cabbage and make cuts in the stems so that it cooks evenly.
Melt the butter.
Grate the cheese.
Boil the cabbage in salted water (no more than ten minutes) and transfer to a baking dish.
Drizzle half the butter on top, stirring.
Combine cheese, crackers, seasonings, pepper, remaining butter and place on cabbage.
Place in the oven under the broiler (15 cm) for five minutes.

With egg:

Creamy pleasure

Ingredients:

Brussels sprouts;
eggs;
cream;
butter for frying.

Cooking procedure:

Boil the cabbage in salted water until half cooked.
Then fry it.
Transfer to a baking dish.
Separately, mix eggs with cream and pour over cabbage.
Bake at high temperature until done.

A la omelette

Ingredients:

400 grams of Brussels sprouts;
three beaten eggs;
vegetable oil (for frying);
breadcrumbs;
salt to taste.

How to cook:

Boil the cabbage in salted water.
Dry.
Roll in breadcrumbs and salt.
Fry in a frying pan, add eggs and fry until done.

Quick and easy ways

The simplest are salads and soups.

Soup

Ingredients:

200 grams of cabbage;
300 grams of potatoes;
100 grams of onions;
100 grams of carrots;
melted butter;
greens, sour cream, salt.

How to cook:

Cut the potatoes into strips, onions and carrots into small cubes.
Cabbage - in pieces.
Place the potatoes in a saucepan, pour boiling water over them, and cook.
Saute the carrots and onions and add them to the broth along with the cabbage when the potatoes are almost ready.
Add salt and cook for another five minutes.
Serve hot with sour cream and herbs.

Don't overcook Brussels sprouts. It should still be a little firm and crispy!

Salad

Ingredients:

half a kilogram of cabbage;
juice of half a lemon;
one tablespoon of sugar;
50 ml vegetable oil;
salt, herbs (dill).

Wash the cabbage, boil in salted water for 10 minutes, dry, place on a dish and pour over the sauce.

Sauce: mix butter, sugar, lemon juice, chopped herbs, salt.

Serving

Brussels sprouts are a unique vegetable. It can be served as an independent dish or as a side dish for meat or fish. Fried cabbage is more suitable for boiled or fried potatoes. You can also serve it with mushrooms and noodles. It is best to serve hot, first sprinkled with chopped herbs..

Photo

This is what cabbage fried in a frying pan looks like:

Serving option for Brussels sprouts salad:

Conclusion

Brussels sprouts are a source of vitamins and minerals, used as a dietary product. Show your imagination, experiment, and maybe this vegetable will become one of your favorites.

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Miniature heads of cabbage make even the most ordinary dish 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, delicious and unusual recipes. Cook with pleasure, make yourself, your family and friends happy.

Omelet with Brussels sprouts

For an omelet 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.

We prepare a delicious omelette with Brussels sprouts.

Beat the eggs with a fork along with milk, salt and spices.
Divide the cabbage heads into quarters, and the champignons into thin slices.
Cut the chicken breast fillet into medium slices.
Heat the oil in a frying pan and pour in the egg mixture and place the prepared filling on top.
Cover with a lid and cook over low heat for about 7 minutes.

Brussels sprouts 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;
Provençal oil - 1 tbsp;
mustard - 1 tsp;
curry - ½ tsp;
salt and pepper - to taste.

We prepare the most delicate puree soup from Brussels sprouts.

Heat the Provençal oil in a frying pan and fry the chopped Brussels sprouts, garlic and onion.
Pour the broth over the fried vegetables and simmer until the cabbage softens, about 8-10 minutes.
Add mustard, butter, salt, curry, pepper to the broth and simmer, covered, for another 3-4 minutes.
Cut the bacon into small pieces and fry in a well-heated frying pan.
Pour the cream into the vegetables and broth and beat with a blender until a puree mixture forms.
Serve the puree soup with fried bacon.

Pasta with Brussels sprouts

For pasta for 2 servings:

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

Cooking spicy pasta with Brussels sprouts.

Cook pasta in boiling water until al dente.
Lightly brown the pine nuts in a frying pan with Provençal oil.
Add finely chopped Brussels sprouts to the nuts and cook until completely softened, sprinkle with salt and pepper.
Add the prepared pasta to the cabbage and stir.
Serve with a generous sprinkling of grated Parmesan.

Roasted Brussels sprouts

For roasted Brussels sprouts for 2 servings, use:

Brussels sprouts - 400 g;
Provencal oil - 3 tbsp;
salt and pepper - to taste.

We are preparing an unusual side dish of Brussels sprouts.

Cut the Brussels sprouts into halves.
Heat Provençal oil in a frying pan.
Fry the cabbage until golden brown, and then sprinkle with salt.

Brussels sprouts baked with cheese

For Brussels sprouts with cheese for 2 servings, use:

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

Remove the core of each cabbage using a teaspoon, chop finely, and then fry in a frying pan with butter and chopped garlic.
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 Brussels 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;
Provencal oil - 4 tbsp;
salt - to taste.

We prepare an original appetizer from Brussels sprouts.

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

Brussels sprouts with sour cream

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

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

We are preparing a tender dish of Brussels sprouts with sour cream.

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

Rice with Brussels sprouts

For rice with Brussels sprouts for 4 servings, use:

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

Cooking bright vegetable pilaf with Brussels sprouts.

Rinse the rice thoroughly until the water is clear and boil in salted water.
Boil the Brussels sprouts in water with a pinch of salt until half cooked, transfer to a colander to drain and cut into halves.
Peel the bell peppers and carrots, cut into medium slices and fry with garlic cloves in Provençal oil.
Add corn and Brussels sprouts to the semi-cooked vegetables. Simmer covered for about 10 minutes.
Combine the prepared vegetables with rice, stir and cover with a lid for another 10 minutes.

Brussels sprouts with tomatoes and cheese

For Brussels sprouts with tomatoes and cheese, serves 4.