Brussels sprouts are a domesticated plant that you will never find in the wild. Originally from Belgium, this is a rather whimsical and heat-loving plant. However, this did not stop the residents of our country from falling in love with the amazing taste of this “Belgian” gift. Brussels sprouts contain carotene, sodium, iodine, phosphorus, magnesium, potassium, vitamins PP, B, C. Such a healthy and, most importantly, dietary product could not fail to gain due popularity in the culinary arts.
General rules - fry and cook cabbage without worries and hassle!The first rule that you need to follow if you are planning to cook a guest from Brussels is high-quality cleaning of the product. Remove yellow cabbage leaves and soak in water for 10-15 minutes. This way you can get rid of dirt on the leaves, as well as insects that accidentally got into the cabbage leaves. Then rinse the product thoroughly again and remove the stems.
Brussels sprouts can be boiled. Carefully place the cabbage heads into the boiling water and cook for 10 minutes. The Brussels gift can be prepared in the microwave. To do this, place the cabbage heads in a bowl and fill it about one-fourth with water. Cabbage is cooked in the microwave for 5-8 minutes.
In order to fry great Brussels sprouts, you must first clean them in the same way as described above. Then you need to cut the heads of cabbage in half and mix the cabbage with a small amount of vegetable or olive oil.
Transfer the product to the frying pan, cover and cook for about 10 minutes. Remove the lid and cook for about 5 minutes more. To prevent the cabbage from burning, stir it.
The best Brussels sprouts recipes for every day!
Brussels sprouts with ham
A quick cabbage recipe. Ideal for a family dinner. Thanks to heat treatment in the oven, Brussels sprouts retain their beneficial properties, and most importantly, their amazing taste!
Ingredients:
- Brussels sprouts – 500 g;
- ham – 100 g;
- hard cheese (grated) - 4 tablespoons;
- butter – 2 tablespoons;
- tomatoes – 300-400 g;
- breadcrumbs - 2 tablespoons;
- salt, pepper - to taste.
- Gently place a small head of Brussels sprouts into boiling, lightly salted water. Cook for 3-5 minutes until done.
- Place the cabbage in a baking dish greased with oil and sprinkled with 1 tablespoon of breadcrumbs, alternating it with slices of tomatoes and pieces of ham.
- Sprinkle the top of the dish with cheese and remaining breadcrumbs. Bake in the oven for 20-25 minutes at 180°.
- When serving the dish, you can lightly sprinkle it with chopped herbs.
Ingredients:
- Brussels sprouts – 500-600 g;
- walnuts - 150 g;
- mixture of Provencal herbs - 2 teaspoons;
- onion (purple, red) – 1 pc.;
- soy sauce – 100 ml;
- olive oil – 2 tablespoons.
- Carefully cut the cabbage into half rings. If the heads of cabbage are too large, it is better to cut them into quarters.
- Prepare the dressing for Brussels sprouts. Mix olive oil, a mixture of Provençal herbs and soy sauce.
- Thoroughly peel the red onion and then cut it into half rings.
- Mix cabbage and onion.
- Add walnuts to the dish.
- Fill everything with the previously prepared dressing.
- Place everything in a mold and bake at 200°. Serve baked cabbage with herbs.
Cooking Brussels sprouts is not that difficult. This noble product will give you not only vitamins and minerals, but also magical moments of enjoying the divine taste of dishes.
Do you know how to cook delicious Brussels sprouts? Many people don't like Brussels sprouts because of their specific taste. But this is easy to fix. Three years ago, when I tried Brussels sprouts using this recipe, I was delighted! I've been making this cabbage for the holidays ever since. Be sure to try it. In this recipe, cabbage is wonderfully combined with nuts, onions and dressing.
Ingredients
- 600 g Brussels sprouts - fresh or frozen. Fresh is very expensive here, so I use frozen. The taste of the finished dish does not suffer from this. And if there is no difference, why pay more? 🙂
- 150 g peeled walnuts.
- 1 purple (red) onion.
- Soy sauce - 50 ml.
- Vegetable oil - 50 ml.
- Dried mixture of Provencal herbs - a couple of teaspoons. This mixture includes several types of aromatic herbs: basil, marjoram, oregano, mint, rosemary, savory, sage, thyme
How to cook delicious Brussels sprouts - recipe
Defrost Brussels sprouts in advance at room temperature for about an hour, or pour boiling water over them immediately before cooking. If your cabbage is fresh, you only need to rinse it.
Cut the Brussels sprouts into halves. Large heads of cabbage are cut into quarters. Please note that you need to cut exactly in the middle of the stalk so that the cabbage leaves do not fall off.
Small heads of cabbage can be left whole.
Preparing dressing for cabbage. Mix soy sauce, Provençal herbs and olive oil.
Peel the red onion and cut into half rings or quarter rings. My onion is large, so I cut it into quarters.
Mix Brussels sprouts and chopped onion.
Add walnuts.
Fill everything with a dressing of soy sauce, oil and herbs. No salt needed! There is enough salt in soy sauce. Mix the ingredients thoroughly so that the dressing is evenly distributed.
Place the ingredients on a baking sheet in one layer.
Bake for half an hour at a temperature of 200 degrees C. At the same time, every 7-10 minutes you need to stir the cabbage so that it bakes evenly and acquires a light crust on all sides.
Serve the baked Brussels sprouts hot. Bon appetit!
Brussels sprouts are a very convenient product. It can be eaten as a separate fresh product. It is very good for the heart, improves complexion, tightens the skin.
Freezing this miracle of scientific selection is as easy as shelling pears: put all the balls on a tray, like dumplings and that’s it. And after freezing, I collected it in a bag and was ready for winter.
It’s also easy to create culinary masterpieces from frozen Brussels sprouts; they turn out no less healthy than fresh ones, and they don’t lag behind in taste.
Vegetables are good, but they go best with meat. We bring to your attention a recipe under the simple name “Balls”.
To prepare it you will need:
- · 300g frozen Brussels sprouts;
- · 300g minced meat;
- · 5 tbsp. tomato paste;
- · 5 tbsp. sour cream.
These are the main ingredients. You can use any minced meat. Instead of tomato paste, sauce, tomato juice or fresh grated tomatoes are suitable, but you need twice as much, that is, 10 tbsp.
The minced meat is salted, pepper and chopped bay leaves are added, balls are formed, the size of a Brussels sprout ball, or smaller if possible.
Cabbage and meatballs are fried in a frying pan for 10 minutes, after which they are poured with 1 glass of water, meat or vegetable broth.
Tomato paste and sour cream are also added there. The form with the dish is placed in the oven for 15-20 minutes at 180 degrees. Ideally, the filling should thicken and the top of the dish should brown.
Bitterness is one of the side effects of Brussels sprouts. It can ruin even the most delicious dish.
Fortunately, it can be felt even in the raw ingredient and indicates that the cabbage is not entirely young.
But, if you taste cabbage and find a bitter aftertaste, simply postpone preparing the main dish and follow our advice.
The easiest way to remove a bitter taste is to kill it with spices, namely basil, marjoram, prefabricated compositions such as Provençal herbs and others. Adding garlic to the dish will help.
If you don’t want to cheat, but truly make this ingredient perfect, don’t be lazy and boil it for 5 minutes in salted water with the addition of a pinch of sugar and 1 tsp. vinegar per 1 liter of water.
After this, the cabbage will be very tasty, but it is worth considering that it is already half ready and reduce subsequent heat treatments by half.
So, if you are planning a vegetable stew or goulash with the addition of cabbage, cook all the ingredients a full cycle, and 15 minutes before cooking, add the cabbage.
Cooking Brussels sprouts in the slow cooker is just as easy as cooking on the stove. It can be fried in batter, poured with egg-sour cream sauce and baked in baking mode, cooked in soups and stews.
A simple and tasty recipe that both children and adults love: Brussels sprouts baked with a cheese and mayonnaise crust.
To prepare such a dish in a slow cooker, boiled heads of cabbage until half cooked are poured with a sauce of 150 ml of mayonnaise and 200 g of hard grated cheese.
All this is baked for about 20 - 30 minutes until golden brown and the sauce thickens.
You can add potatoes to cabbage. To do this, small round potatoes are peeled, washed, boiled until half cooked and mixed with cabbage heads, after which they are poured with the same sauce.
Young spring potatoes with cabbage will be exceptionally tasty.
The finished work of culinary art is sprinkled with green dill and served warm.
The world owes the appearance of Brussels sprouts to the Belgians. Now we can’t even imagine our diet without this amazing vegetable. Small “one-bite” heads of cabbage look beautiful on a dish and are very appetizing and tasty.
People have known about the beneficial properties of Brussels sprouts for a long time and use them with great success in preparing a wide range of dishes. can be eaten raw in, baked with other vegetables, cooked delicious soups, served as a side dish for meat, poultry and fish. Brussels sprouts are a Lenten food on days when Christian religious fasting is observed.
Doctors believe that regular consumption of Brussels sprouts suppresses the development of cancer cells. Cabbage is useful for pregnant women, as it has a beneficial effect on the formation of the baby’s nervous system.
Brussels sprouts are ideal for dietary nutrition. Low calorie content allows you to eat cabbage without fear of gaining excess weight. Brussels sprouts are useful in baby food. The vegetable contains many vitamins necessary for the proper development of the child’s body, is well absorbed, and has an attractive appearance.
Recipes using Brussels sprouts
We offer recipes using Brussels sprouts to make delicious and healthy dishes. Food prepared according to this recipe can be used for various purposes, to feed people involved in sports, and simply to diversify the regular menu.
How to cook Brussels sprouts as a side dish
We offer a delicious simple recipe for preparing Brussels sprouts as a side dish. Meat, fish, poultry with cooked Brussels sprouts according to this recipe will acquire an extraordinary taste. The dish will be satisfying, but the presence of cabbage will not add extra calories.
- Brussels sprouts are washed and dried to remove moisture. Cut each small head of cabbage into quarters.
- Fry the cabbage in vegetable oil until slightly brown. Add some salt. The cabbage is sprinkled with plenty of herbs and toasted nuts.
This dish is perfect as a vegetable side dish for meat. Brussels sprouts prepared according to this recipe can be safely served as a separate vegetable dish. Try it, very tasty!
Trout steak with Brussels sprouts served with yoghurt topping
Brussels sprouts with fish is a good combination of products. Combinations of fatty fish (trout, salmon, pink salmon, salmon, sea bass, cod) with Brussels sprouts are especially good. Dishes prepared from these products are satisfying and do not leave a heaviness in the stomach. Omega-3, which is found in fatty fish, is very beneficial. Those who want to eat right and be healthy should introduce fatty fish into their diet.
Brussels sprouts have wonderful nutritional qualities and are low in calories. The combination of cabbage with fish increases the beneficial properties of the dish and is recommended for weight loss. Introducing a recipe for trout steak with Brussels sprouts topped with yogurt.
Ingredients:
- trout steaks - 2 pcs.;
- Brussels sprouts - 500 g;
- green onions - a small bunch;
- dill, parsley, basil - a small bunch;
- grated horseradish - 3 tsp. spoons;
- lemon juice - 2 tables. spoons;
- natural yogurt 1% fat - 100 g;
- olive oil - 2 tbsp. spoons;
- ground black pepper;
- salt.
Preparation
- Portioned trout steaks are coated with olive oil. Add salt and season with black pepper.
- Fish pieces are fried in a grill pan for 5-7 minutes on each side.
- Brussels sprouts are boiled in salted water. Each head of cabbage is cut into halves.
- Prepare the filling with yogurt. In a bowl, mix yogurt with grated horseradish and juice from a circle of lemon.
- Chop onions and greens. Mix with yogurt. Add salt.
- Place trout steaks and Brussels sprouts on a dish and top with yogurt topping.
Vegetable stew with Brussels sprouts
There is no such thing as too many vegetables. Combining vegetables with each other is very healthy and is considered a healthy food. You can safely experiment by combining vegetables in different dishes. Nutritionists recommend introducing a variety of vegetable combinations into your diet for weight loss.
We invite you to diversify your vegetable menu. This recipe for autumn vegetable stew will appeal to everyone who is losing weight and on a diet.
Ingredients:
- pumpkin - 300 g;
- Brussels sprouts - 300 g;
- onion - 1 head;
- carrots - 1 pc.;
- vegetable oil;
- salt.
Preparation
- Pumpkin is cut into cubes.
- Place pieces of chopped pumpkin and heads of Brussels sprouts into salted water. Boil for 5 minutes.
- Remove the vegetables with a slotted spoon and place them in a colander to drain.
- Cut the heads of Brussels sprouts into halves.
- Onions are cut into half rings and fried in vegetable oil until transparent.
- Carrots are cut into strips and fried along with onions. Add pumpkin. Continue to fry.
- Lastly, add the Brussels sprout halves and fry along with other vegetables, stirring the vegetable mixture.
- Add a little water and salt. Reduce heat and simmer the vegetable stew until cooked.
Brussels sprouts with cream
Baked in a mixture of eggs and cream, it is a light food that gives you a boost of vigor and energy for the whole day. Prepare Brussels sprouts for breakfast using this recipe and get the benefits and pleasure from this dish.
Ingredients:
- Brussels sprouts - 300 g;
- eggs - 2 pcs.;
- cream - 100 ml;
- butter - 2 tbsp. spoons;
- hard cheese - 30 g;
- parsley, dill - several sprigs;
- salt.
Preparation
- Boil Brussels sprouts in salted water until half cooked.
- Cut into halves and fry in butter until beautiful golden brown.
- Whip cream with eggs, add salt to taste.
- The baking dish is greased with butter. Place the fried cabbage in a mold and pour in the egg-cream mixture.
- Bake in the oven until done. Sprinkle with grated cheese and chopped herbs.
Brussels sprouts with garlic
A savory, aromatic dish with a unique taste. Can be used as an independent dish or as a tasty vegetable side dish for meat and fish.
Ingredients:
- Brussels sprouts - 500 g;
- garlic - 2-3 cloves;
- olive oil - 3 tbsp. spoons;
- lemon juice - 1 teaspoon. spoon;
- basil - a few leaves;
- salt;
- ground black pepper.
Preparation
- The heads of cabbage are boiled in salted water until half cooked.
- Cut each head of cabbage into quarters.
- Grease a fireproof dish with olive oil and lay out the cabbage.
- Chop the garlic. Cabbage quarters are mixed with garlic, lemon juice and olive oil. Pepper, salt and mix thoroughly.
- Bake in the oven for 20 minutes at 200 degrees. Open the oven, stir the cabbage and bake until the cabbage is browned and crispy, another 10 minutes.
- Brussels sprouts with garlic served with leaves.
Brussels sprouts pie
Finally, we offer a recipe for a delicious pie. Children are delighted with baked goods prepared according to this recipe. A slice of Brussels sprouts pie with a cup of broth for lunch adds variety to your diet. Tasty and not burdensome on the stomach.
Belgian “dwarf” - this is how Brussels sprouts are lovingly called by their admirers (and you probably thought about Hercule Poirot?). And there is nothing offensive in this. Cabbage is actually small - the heads of cabbage barely reach 5 cm in diameter. And this type of cabbage was developed from leafy cabbage by farmers from Belgium. And Carl Linnaeus decided to perpetuate the work of vegetable growers, calling it Brussels sprouts. It was then that breeders from Turkey, the Czech Republic and Holland developed their own varieties based on the main variety.
The plantation on which Brussels sprouts grow looks interesting; the photo will clearly demonstrate this to you. The stem is up to 95 cm high and is topped with cabbage leaves. But they are not valued and used for food. Around the entire stem from the ground to the top, small cabbage heads are located on small cuttings. This is Brussels sprouts, carefully bred by the Belgians. From one bush you can remove 50, 70, or 90 heads of small cabbage.
The value of Brussels sprouts
Yes, Brussels sprouts are small, but their benefits are, however, incomparable to their size. One in cabbage contains from 85 to 120 mg for every 100 g, and this is more than in, and the same as in black currant. So we can’t be healthy by fruits alone; vegetables are also good helpers.
In addition to vitamin C, small heads of cabbage contain vitamins A and K, group and PP, vitamin E and. But that's not all. The amount of calcium, sodium, magnesium, phosphorus and potassium contained in cabbage is enough to take care of our bones, internal organs, and nerves. These are macronutrients. Among trace elements, analysis can detect iodine and copper, iron and fluorine, molybdenum and manganese, cobalt and zinc. It’s amazing how the heads of cabbage with such a content of elements do not ring or become magnetic.
There is not much in cabbage, only 1 gram, the calorie content per 100 g of fruit is 28-40 kcal. And yet, Brussels sprouts are considered dietary products and help to lose extra pounds.
Useful properties of Brussels sprouts
Such small Brussels sprouts, their beneficial properties, however, are oh so great. The vegetable helps cure or alleviate many diseases. And this is not only intestinal peristalsis, that is, improved digestion - all cabbage relatives are famous for this quality.
Here is a sample list of ailments that Brussels sprouts can help treat. Benefits and harms, I wonder if it has any advantages or only advantages:
- anemia and diabetes;
- coronary heart disease and insomnia;
- tuberculosis and constipation;
- bronchitis, tracheitis and other similar diseases;
- atherosclerosis and asthma;
- problems with the pancreas and urinary system.
Cabbage is useful for expectant mothers. The high content of folic acid makes it invaluable for the little person growing inside - the baby develops better and without any deviations (if this is not a pathology).
And cabbage juice speeds up the healing of wounds and cuts, acting as an antiseptic. Sailors take dried or frozen heads of cabbage with them on long voyages as a remedy for scurvy and other inflammatory processes.
As it turns out, there are also contraindications. But they are associated with exacerbations of diseases.
So, with gastritis with high acidity, exacerbation of ulcers or acute pain in the gastrointestinal tract, after operations on the chest or abdominal cavity, immediately after a heart attack, it is better to take care and stop eating cabbage for a while. People with thyroid problems should not eat it either - the substances contained in cabbage cause disruption of the gland, interfere with the absorption of iodine and can even provoke hypothyroidism. This applies to all cruciferous products.
How to cook delicious Brussels sprouts?
Like any cabbage, Brussels sprouts do not like prolonged cooking. It is enough to boil the heads of cabbage for 4-7 minutes so that they retain their sweetish taste and elastic structure.
To ensure that the vegetables are cooked and crispy at the same time, you need to use one trick. In the beloved TV series “Kitchen,” local celebrity Rodion Sergeevich taught the novice chef Max the art of cooking al dente vegetables. After boiling, the vegetables are placed in a colander and immediately immersed in ice water. Try it, you will like it.
You can already prepare a variety of dishes from cabbage. From vegetable risotto to vegetable casserole. Do you already have your Brussels sprouts peeled and washed? We post recipes for finger-licking dishes immediately.
Salad
This salad needs to be eaten before it gets cold. Although it is good in any form.
- Fry about 100 grams of a mixture of any nuts (,) in a frying pan and cut into large pieces.
- Melt a couple of large spoons of butter in a frying pan, squeeze out a clove and sprinkle with a pinch. Add salt to taste, pepper and mix.
- You already know how to cook Brussels sprouts. Boil it. We need 500 grams.
- Place the vegetable in a frying pan with aromatic nut oil and stir.
- Place in a salad bowl and serve immediately. You can crumble the cheese on top and add a leaf.
First
For starters we have vegetable soup - light and tasty. After winter and before summer, the body needs unloading.
- Take the leek and cut it. Leaves in stripes, the white part in thin rings.
- Cut two washed and peeled into slices. Three potatoes - slices.
- Pour 2 tablespoons of vegetable oil into a saucepan and fry the onion rings in it.
- Add carrots to them and simmer for another 3 minutes in oil, stirring constantly.
- Now you can add the potatoes and fry them for 5 minutes.
- Pour one and a half liters of vegetable broth (you can use chicken broth if you want a rich soup) into a saucepan. Cook over low heat for 10 minutes.
- Wash 300-350 grams of Brussels sprouts and place in a saucepan. Add spices.
- After 5-7 minutes turn off the soup.
If desired, add chopped greens and green onion strips to the soup, season with sour cream or natural yogurt and serve.
Second
For the second course we will serve the most delicate casserole.
- Boil one chicken breast.
- Boil 200-250 grams of Brussels sprouts.
- While the cabbage is cooking, chop 2 onions into rings or half rings and fry them in vegetable oil.
- Transfer the finished cabbage to the onion and fry vigorously for another 5 minutes.
- Cut the breast into cubes and simmer in a frying pan with cabbage for 8-10 minutes. Salt and pepper everything to taste.
- Place the semi-finished product from the frying pan into a baking dish. Flatten, season with aromatic herbs, pour a glass of cream, sprinkle with cheese and place in a preheated oven (190 degrees).
In 20 minutes the casserole will be ready.
For dessert we serve fruit: orange or fruit salad.
Brussels sprouts. Growing and care
It’s not enough for us to have tomatoes and potatoes in our gardens; we want to grow something like that, experiment, feel like “Michurins”. So who's stopping?
For those who appreciate how good Brussels sprouts are, growing them on your own plot will not be difficult - anyone walking can handle the road.
Brussels sprouts prefer soil that is fertile and rich in calcium. Therefore, before hibernation, it is worth fertilizing the area allocated for vegetables with ash or lime.
If there are no ready-made seedlings, you need to make them. If you sow seeds in cups of soil in April (if you have a greenhouse or greenhouse, you can do this there), then by May the seedlings should already appear. From mid-May until the first days of June, cabbage can be planted in the garden. The sprouts should be planted at a distance of at least 65-75 cm so that the upper leaves do not interfere with each other. There is no need to make a hill near the sprout, since the heads of cabbage will grow directly from the base of the stem.
The plant has not yet reached 25 cm in height, but the first heads of cabbage have already appeared under the upper leaves. And while the cabbage grows, small heads of cabbage also grow on the stem.
Heads of cabbage are collected as they ripen. The bottom rows ripen first. Medium-sized heads of cabbage are collected, very large specimens are bitter and no heat treatment can get rid of this.
Brussels sprouts love to drink. Therefore, it needs to be watered regularly, especially in dry summers. Although it is cunning, the root system is powerful and can survive in underground waters for some time. But this is a last resort.
Ripe heads of cabbage can be frozen. They can be stored in the refrigerator in a bag for a month, two or more.
For the winter, cabbage is dug up with roots (if not all heads of cabbage have been collected) and stored in the basement at above-zero temperatures or in greenhouses in boxes, sprinkled with moist soil.
Do you know?
Brussels sprouts are so popular in Belgium that only crystal sprouts are given as a prize to the creators of the most interesting and educational popular science programs.
I wonder if our crystals are also a prize for any achievements? Although rather for anti-achievement...
