Brussels sprouts: cooking in a pan and in the oven. How to cook frozen Brussels sprouts: tips for housewives and amazingly delicious recipes How to cook fresh Brussels sprouts in a pan

Brussels sprouts belong to the cabbage family and were bred by Belgian vegetable growers from the most common leafy cabbage. From Belgium, cabbage migrated to Germany, then to France and Holland. Cabbage arrived in Russia in the middle of the 19th century, but did not immediately gain wide popularity. In the Soviet Union, it was very difficult to buy such a vegetable, and besides, having bought it, not every housewife knew how to properly cook a foreign relative of white cabbage. The fact is that if the vegetable is not completely boiled or baked, then the taste will have an unpleasant bitterness, which can greatly spoil the taste of the main dish.

Now on the Internet, on culinary blogs, you can find many different recipes for cooking Brussels sprouts. It is fried, boiled, baked, steamed. Cabbage can be used to cook vegetable casseroles, chips, add to soups, stews, cook in batter, and so on. Roasted Brussels sprouts recipe is super easy! All you need is:

300-400 gr. Brussels sprouts, fresh or frozen

3-4 garlic cloves

vegetable or butter

salt, ground black pepper

How to Roast Brussels Sprouts Deliciously:

Rinse the cabbage, peel from brown or yellow leaves. Large - cut into halves.

Boil in boiling water until tender. Ready cabbage should be very soft and almost without bitterness. In order for the vegetables to retain their color when cooked, they need to be thrown into boiling water and boiled over high heat.

Finely chop the garlic.

Drain the cooked cabbage in a colander and let the water drain.

Heat up 1-2 tbsp. l. vegetable or butter in a frying pan and lightly fry the vegetables. Remove from fire.

Sprinkle with garlic, coarse table salt and black pepper.

Bon Appetit!

Before you cook Brussels sprouts, you need to properly prepare them. First, inspect the sprouts, remove spoiled and sluggish leaves, cut off part of the stalk to refresh the cut. Wash the cabbage well and, throwing it on a sieve, let the water drain.

Rather large sprouts of Brussels sprouts are best cut in half. If you want the Brussels sprouts to be whole in the finished dish, then make sure that their size is approximately the same. Otherwise, those that are smaller will cook faster, and the larger ones will need more time to boil and fry. As a result, mixed Brussels sprouts will be either overcooked or slightly damp.

Boil enough water (three parts water for one part cabbage) in a saucepan, add salt to taste and lemon juice.

Lemon juice helps to remove the specific bitterness of Brussels sprouts. It will not disappear completely, because this taste is characteristic feature and, I would even say, the highlight of this vegetable.

Now transfer the Brussels sprouts to a pot of lemon water and simmer after boiling for about ten minutes. It is important not to overcook the vegetable. If the cabbage is very tiny, then the cooking time will be significantly reduced. Drain the cabbage water into a colander.

If using, then reduce the cooking time by 5 minutes.

Cut the bacon into not too thin strips. Narrow slices will brown faster, become dry and brittle. In the same dish, the bacon pieces should be juicy.

Fry bacon strips or slices in a dry, hot skillet until golden brown. The smoked meat product will highlight the fragrant “juice”, in which we will fry the cabbage.

Remove the bacon from the pan, retaining the fat from underneath, and place on a plate.

Transfer the kale to the skillet where the bacon was fried. Brown the vegetable, but do not overcook it (cabbage cooks quite quickly).
Add garlic cloves, finely chopped with a knife or passed through a press, a couple of tablespoons of butter (you can also use vegetable oil, but without smell), pepper to taste.

Mix all the ingredients in a pan, frying for no more than two minutes so that the garlic does not have time to burn.

Transfer the bacon slices to the vegetables, combine everything together and hold on the fire for one to two minutes. It is best if the flame under the pan is constantly kept at a minimum, so you can control the degree of browning of the cabbage and not worry that the garlic will burn and stick to the pan.
If desired, the dish can be supplemented with chopped herbs.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Brussels sprouts - real find for vegetable lovers and connoisseurs healthy lifestyle life. Each miniature head of cabbage, like a chest with a complex set of vitamins and minerals, gives people health, vitality, longevity. Soups, salads, vegetable stews with a pretty little cabbage are beautiful and extraordinarily tasty.

How to cook Brussels sprouts

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

Cooking this delicious vegetable is not difficult. Her light green heads, a reduced copy of a white-headed relative, are tender. They go well with other vegetables, perfectly emphasize the taste of meat, perfectly complement egg dishes. It does not need to be subjected to prolonged heat treatment, this vegetable crop is stewed, fried or boiled very quickly. Being a moisture-loving plant, this vegetable accumulates liquid in its heads, remains juicy even during long-term storage.

In the oven

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

Pan Recipes

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

In a slow cooker

Household kitchen appliances greatly simplifies the life of modern people. Cooking in a slow cooker will take several minutes, while saving beneficial features product, preserving, as far as possible, its complex biochemical composition. A multicooker equipped with steamer functions is especially good for this. With its help, you can steam cabbage heads, stew, bake - cook everything that your imagination tells you.

Frozen

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

Brussels sprouts

Since this vegetable is actively grown in the Mediterranean countries, you should look for tips on how to cook it there. Many gourmet recipes with vegetables were invented in Italy, Spain, and Greece. As a side dish, it is actively used by the French and Germans. Prepare vegetable dishes different peoples for your children, explore with them national cuisines. Let be vegetable dish will not be easy for them, but outlandish overseas food from a distant mysterious country.

Salad

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

A simple salad with Brussels sprouts and apples is quite consistent with the traditions of Russian cuisine. The vegetable is cut into strips, green apples are cut into thin sticks. The amount of the main vegetable and apples can vary according to your desire. Salad is a godsend for those who seek to normalize their weight. You can even eat it for dinner if you replace sour cream with homemade yogurt. This dish is not only low in calories, but has the perfect balance of proteins, fats and carbohydrates (BJU).

Ingredients:

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

Cooking method:

Wash vegetables before cooking. Peel apples. Rinse the greens thoroughly running water and discuss.
Cut the main component and apples into thin strips, mix. Add finely chopped greens.
Don't forget to salt and pepper the salad.
Top with sour cream or unsweetened homemade yogurt.

Soup

Cuisine: European.
Difficulty: easy.

Cream soup and puree soup have recently entered Russian cuisine, but in Europe they are popular and traditional. Light and tender, varied, tasty, beautiful, they conquer the hearts and stomachs of compatriots. Creamy Brussels sprout soup cooks very quickly. It is served with an egg and white crackers, decorated with a sprig of greens. Offer such a soup to a child who is reluctant to eat vegetables, and you will be pleasantly surprised by his appetite.

Ingredients:

main component - 600 g;
onion (large) - 1 pc.;
potatoes (large) - 2 pcs.;
cream of any fat content - 100 ml;
butter - 1 tbsp. l.;
salt, nutmeg, pepper.

Cooking method:

Cut the onion into half rings and fry in butter in a saucepan with a thick bottom or a multicooker bowl.
Pour fried onions with a liter of boiling water. Dip vegetables cut into pieces in boiling water. Boil until potatoes are cooked. Add cream.
Puree the mixture in a blender bowl, bring the puree to a boil. Salt and add spices. Serve soup with crackers and half a boiled egg.

Preparation for the winter

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

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

Ingredients:

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

Cooking method:

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

Oven baked

Servings: 5-6 people.
Cuisine: European.
Difficulty: easy.

If cabbage is just a dietary product rich in fiber for you, if you are convinced that vegetables cannot be cooked tasty, be sure to try this dish. Executed in a heat-resistant form, baked Brussels sprouts with cheese, bacon and almonds do not leave indifferent even seasoned gourmets. It can be made from fresh or frozen cabbage heads. A properly cooked casserole has an amazingly beautiful crispy cheese-almond crust.

Ingredients:

the main component is 0.7-0.8 kg;
bacon - 120-150 g;
hard cheese - 120 g;
egg - 3 pcs.;
sour cream - 200 g;
almonds (in petals) - 40 g;
salt, pepper, nutmeg.

Cooking method:

Boil the washed cabbage balls in salted water for five minutes.
Lubricate a heat-resistant container with high sides with oil, spread the cabbage in one layer (whole heads or halves).
Cut the bacon into cubes. It is good if the product contains no less meat than fat. You need to add it to the cabbage heads, distributing evenly over the entire area of \u200b\u200bthe form.
Start filling. Mix eggs, sour cream, two-thirds of grated cheese. Add some salt, spices to taste.
Carefully pour in the mixture. Sprinkle the remaining cheese (about 40 grams) and almond flakes on top.
It remains only to bake the dish in a preheated oven until golden brown (this will take about 20 minutes).

With chicken

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

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

Ingredients:

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

Cooking method:

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

Korean Recipe

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

Korean-style vegetables are incredibly popular, especially when winter comes. Cooking websites are full of recipes with photos of colorful salads with Korean spices. In supermarkets and markets, special trading places are allocated for such snacks. Brussels sprouts in Korean, made at home, are good. It is so tasty and beautiful that it should have moved carrots and beets, leaders in popularity among Korean salads, a long time ago. Having prepared it once, you will become ardent fans of spicy miniature cabbage forever.

Ingredients:

main component - 450 g;
carrots - 450 g;
vinegar (9%) - 3 tbsp. l.;
sugar - 2 tbsp. l.;
salt - 1 tbsp. l.;
olive oil - 4 tbsp. l.;
garlic - 1 head;
a mixture of ground peppers - 0.5 tsp.

Cooking method:

Dip the heads of cabbage in boiling water, close the lid, leave for 5-10 minutes without fire.
Grind the peeled carrots on a special grater. Add to it the garlic passed through the press.
Combine salt, sugar, pepper, oil, vinegar in a jar. Add 50 ml of water. Stir the contents by vigorously shaking the jar.
Mix vegetables, pour marinade over them, press down with a smaller lid and refrigerate for a day or longer.

Recipe in batter

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

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

Ingredients:

main component - 400 g;
egg - 3 pcs.;
starch - 2 tbsp. l.;
sour cream - 1 tsp;
vegetable oil - 50 ml;
salt pepper.

Cooking method:

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

Marinated fast food

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

An appetizer that can be whipped up from fresh or frozen small cabbages is pickled Brussels sprouts. It will take no more than 15 minutes to prepare it. You can eat the dish two to three hours after cooling, but vegetables reach their special charm after a day or two. Frozen cabbage balls do not need to be thawed.

Ingredients:

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

Cooking method:

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

Recipe with mushrooms

Servings: for three people.
Calorie content: 72 kcal (per 100 g).
Purpose: second course for dinner.
Cuisine: European.
Difficulty: easy.

Brussels sprouts with mushrooms are good as a light, tasty, healthy lunch. You can use a frozen product, but fresh cabbage is especially tender. When buying a vegetable, focus on the freshness of the top leaves, marketable appearance which is a guarantee of quality. For the dish you will need champignons or oyster mushrooms, onions and garlic.

Ingredients:

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

Cooking method:

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

Omelette

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

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

Ingredients:

main component - 220-250 g;
egg - 2 pcs.;
milk - 50 ml;
olive oil - 1 tbsp. l.;
salt, pepper, herbs.

Cooking method:

Quickly fry the quarters in butter, pour a lightly beaten mixture of milk and eggs.
Cover the pan with a lid, keep on low heat for 5-7 minutes. When serving, sprinkle the dish with herbs.

How to freeze Brussels sprouts

If you grow this wonderful cabbage yourself, choose those that ripen earlier from the whole variety of varieties. The plant vegetates for a long time, the crop can be harvested in stages. Remove and freeze the lower sprouts that have reached a diameter of 3-4 cm, and let the upper ones continue to grow. Before freezing, boil in salted water for 5-7 minutes. Remove excess moisture. Freeze the heads on pallets at a temperature not higher than minus 20 degrees, then put them in bags for storage.

Video: with bacon

Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

Discuss

Brussels sprouts - recipes with photos. How to Cook Frozen or Fresh Brussels Sprouts

Brussels sprouts are not the most frequent guest on our tables. Many housewives are afraid to get involved 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.

Table of contents [Show]

How long to cook Brussels sprouts?

Inexperienced housewives try to keep frozen cabbage in boiling water for a longer time. It seems that this way it will be more prepared and will not remain raw in the middle. But in fact, it is not necessary to arrange a too long “hot bath” for a vegetable so that the vitamins contained in it are not destroyed by long heat treatment. Boiling water, a little salt, 10-15 minutes - and green heads of cabbage can be dumped into a colander.

Fresh Brussels sprouts are recommended to be put in already boiled water. Send the frozen cabbage to the pan immediately and fill with water so that all the cabbages are covered with it.
Add salt to the water and put the pot on the fire.
Wait for the boil and let the cabbage stand on the fire for another 10-12 minutes.
Carefully drain the boiling water and rinse the vegetables with cold water.
If you still have doubts, try using a slotted spoon to catch one larger head of cabbage from 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, the diet of Kim Protasov, which involves the consumption a large number vegetables.

Frozen Brussels sprouts in the microwave

Even easier is the situation 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.

Put the desired amount of cabbage in a bowl.
Pour in 14 cups of water.
Cook at full power for 5-6 minutes.
Open the microwave door, add salt and necessary spices to the cabbage. Stir and cook the dish for another 5-6 minutes.
We check in the same way: we took out one head of cabbage. They cut it. Make sure the cabbage cooks evenly.
Drain the water, let the cabbage stand for 2-3 minutes and start eating.

Cooked in the microwave, and even preferably steamed, Brussels sprouts will pleasantly diversify even the diet of people suffering from diseases of the digestive tract. The diet for pancreatitis, gastritis and ulcers allows this vitamin cabbage to be fed, but only after heat treatment.

How to cook frozen Brussels sprouts in a 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 desired, you can use 100 ml of meat broth, but in this recipe it is easy to replace it with plain water.

Add the Brussels sprouts to the skillet and sauté for 8 minutes, stirring the sprouts from time to time. Mix sour cream with broth or water, salt and pepper. Pour the Brussels sprouts with the thin sauce. Remove the pan from the stove and put it in the oven preheated to 180 degrees. Wait a quarter of an hour, sprinkle the dish with grated cheese, mix lightly. Close the oven door and cook the cabbage for another 10 minutes. Delicious, healthy and very light 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.

Put the cabbage in a saucepan, cover with 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, put in oil, salt, add spices. Wait for the vegetable to brown a little - a pleasant dark golden crust should appear. Put out the fire, 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 so that they do not taste bitter?

The surest way to save cabbage from 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.
The easiest way is to kill a light bitter tint with seasonings, spicy garlic, fresh ginger root, which, by the way, helps to lose weight. Or herbs and spices that have a strong pleasant smell and taste.
And finally, listen to the advice of this video.

vesdoloi.ru

Our culinary piggy bank has been replenished with interesting ideas on how to easily and inexpensively diversify the family menu with vitamin 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.

With the help of a double boiler, microwave oven or an ordinary frying pan, you can turn this modest vegetable into a real delicacy in just a few minutes.

Blanching - against the bitterness of Brussels sprouts

Whatever dish we plan to cook from this vitamin vegetable of ours, first you need to rid it of bitterness, because of which "Brussels" sometimes falls out of favor.

It is as easy as shelling pears to make: the cabbage, thoroughly washed under a tight stream of water, must be placed in a colander and blanched, that is, steamed for five minutes.

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

The miniature "Brussels" has such dense tufts that it is not easy to cook them. If they are not handled properly, the upper leaves can be digested, and the inside can remain raw. So how much and how should you cook Brussels sprouts so that they cook evenly and taste delicious?

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

How to cook frozen Brussels sprouts deliciously

We take out a portion of kocheshki from the refrigerator. We put them in a saucepan and fill it with water so that it covers all our vegetables.
We send the container to the fire. When the water is hot, add salt.
It is highly 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.

Ready vegetables are sent under a cold stream and - immediately on a plate under chopped greens or in a casserole.

The second way to easily prepare the most delicate and very healthy koshki is in the microwave. Everything is so simple that we do not even have to use the defrost function.

We take out the "Brussels" from the freezer and put it in a cooking container, pour a quarter of a glass of water.
We send the bowl to the stove, close the lid, turn it on at full power. Cooking time - 5-6 minutes.

Having opened the door, salt the vegetables, season with spices, stir - and another 5 minutes of heat treatment with the door closed.

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

Ingredients

"Brusselka" frozen - 400 g + -
Sour cream - 2/3 cup + -
Vegetable oil - 2-3 tablespoons + -
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+-
Broth from cooking meat - 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. home cooking Brussels sprouts, frozen for the winter

We remove bitterness from the kocheski with the help of blanching and send the kochanki to a frying pan with heated oil.
We fry, not forgetting to stir the vegetables, for 5-8 minutes, and then pour the broth mixed with sour cream.
Salt and pepper and send the container to a well-heated oven.
After 15 minutes, we take it out of the brazier, cover it with a layer of grated cheese on top and send it back to the oven.

When the cheese is melted, we take out the cabbage casserole, cool it - and on the table.

To feed a hungry home with a healthy dinner, it is not at all necessary to spend money on expensive delicacies. In addition, knowing how tasty and quick to cook Brussels sprouts, frozen for future use, you can not worry about the arrival of unexpected guests - they will not be able to take us by surprise. And as a light side dish, and a "crown" main course, this vegetable is great! ..

Portal subscription "Your Cook"

To receive new materials (posts, articles, free information products), enter your name and email

tvoi-povarenok.ru

If you want to cook a very healthy and light side dish for meat, fish or chicken, then this little cabbage dish is the one! Brussels sprouts recipes for cooking in a pan differ in that they are very easy and quickly cooked. In our country, you can find it on sale only frozen. Because it is not cultivated and is not grown in our country. And all because the Russians are not familiar with this useful vegetable. Small heads of this cabbage contain many vitamins and nutrients. But she has one thing! It is a little bitter and you need to know the secrets of how to remove this bitterness from it, and then cook delicious vegetable side dishes for meat dishes.

Ingredients

- Brussels sprouts 300 g
- white cabbage 200 g
- onion 1 pc
- dill 50 g
- garlic 2 teeth
- salt to taste
- ground black pepper
- vegetable oil 50 g
- citric acid 3 g

Cooking

If you don’t know how to cook Brussels sprouts in a pan deliciously, then I’ll be happy to tell you. If you are cooking frozen Brussels sprouts, then you first need to know how to boil frozen Brussels sprouts before frying them. To do this, put a small pot of water on the fire and pour a pinch of citric acid into it. This must be done because Brussels sprouts are bitter and it is necessary to remove bitterness from them with citric acid. Dissolve citric acid in water and toss the frozen brussels sprouts into the pan. Cooking frozen Brussels sprouts in a pot of boiling water takes about three minutes at the most. Then it is stewed in a pan with onions and other ingredients.

In order to remove the bitterness from this small cabbage, you can also squeeze the juice of half a fresh lemon into a pot of water. And you can also add a little table vinegar. But in this way, the bitterness is removed from the top of the Brussels sprouts, but the bitterness remains inside. In order for the bitterness to go away both inside and outside of this small cabbage, it is necessary to cut this cabbage in half, and then send it back to the pot of water. And if you want it to remain intact and not lose its appearance, then you must first make cross-cross cuts on the stalks of Brussels sprouts, and then send it back to the pot of water. When the frozen Brussels sprouts are boiled for three minutes in a saucepan, then it must be removed from the water and cut off all unnecessary spoiled roots and leaves from it.

In a separate frying pan in vegetable oil, it is necessary to fry the rings cut into a quarter onion until golden. Then add chopped fresh white cabbage to the fried onion in the pan and start frying everything together, stirring constantly. When the white fresh cabbage softens, then at this stage it is necessary to salt and pepper the fried fresh cabbage with onions to your liking. Then you need to add the prepared Brussels sprouts to the pan, mix all the ingredients and simmer for another 5 minutes, stirring constantly. At the end of cooking, fresh chopped dill should be added to the stewed Brussels sprouts with fresh white cabbage. Then stir the stewed fresh cabbage along with dill and Brussels sprouts, cover the pan with a lid, turn off the heat and let it brew for five minutes.

Fresh Braised Cabbage Recipe with Brussels Sprouts and Dill is an excellent side dish for meat, which should be served hot, sprinkled with fresh chopped dill and parsley. It is impossible to recover from such cabbage, since Brussels sprouts have only 35 kcal per 100 g of product. Fresh cabbage calorie content per 100 grams is even less - only 28 kcal per 100 g of product. Such a side dish, in addition to being useful, carries a minimum of calories and dishes from fresh cabbage and Brussels sprouts can be used in various diets. Brussels sprouts its beneficial properties are undeniable and it is the most useful of all varieties of cabbage due to the high content of vitamins and minerals.

vkusnaykuxny.ru

I will tell you how you can easily cook delicious Brussels sprouts. It is most often sold frozen.

Brussels sprouts are a treasure trove of precious vitamins.

It is a green head of small diameter.

It is possible to cook it in a pan, after boiling it in a saucepan, or bake cabbage in the oven.

Which way should we go?

Already prepared cabbage is characterized by a certain, barely noticeable, bitterness, which we will get rid of.

I describe the whole process in steps:

* Go to the store - to the freezing department and buy a package of Brussels sprouts of the Hortex brand - 400 gr.,

* 1 pinch of ground cinnamon,

* 2 garlic cloves,

* two-liter pot with cold water,

* Salt and ground black pepper to taste

* sharpened kitchen knife,

* vegetable oil for stewing,

* 1 bay leaf,

* pan with non-stick coating,

* Wooden spatula for turning Brussels sprouts.

How to prepare a delicious dish:

one). First you need to defrost the cabbage with room temperature. Are you surprised?

If you save time and heat frozen heads of cabbage, they will lose their useful properties, thanks to sharp drop temperature regimes.

2). Brussels sprouts come in different sizes. The largest ones should be cut into several pieces.

3). Pour into a saucepan cold water. Dip the cabbage in it. Turn on a slow fire, bringing to a boil.

4). Pour cinnamon, pepper and salt into boiling water.

five). Cook Brussels sprouts, covered, until semi-soft.

6). Extinguish the fire. Drain the water using a colander.

7). Put the half-cooked cabbage into a frying pan with hot sunflower oil.

8). Simmer the heads of cabbage on both sides until culinary readiness. They must be soft.

nine). A few minutes before the end, add bay leaves and garlic gruel to the pan. Mix the dish.

10). Leave covered for 15 minutes.

Thanks to this method of cooking Brussels sprouts, it turns out not only tasty, but also retains all the beneficial properties that the body needs for normal functioning.

Bon Appetit!

Fry Brussels sprouts, stirring occasionally, over medium heat, covered.

How to fry Brussels sprouts in a skillet

Ingredients

Garlic - 3 teeth
Butter - a piece of 100 grams

How to Roast Brussels Sprouts
Pour fresh Brussels sprouts with water, put on fire and boil for 10 minutes. Then discard in a colander. If Brussels sprouts are frozen, then they should not be cooked.
Put the frying pan on a quiet fire, put the butter. Peel and finely chop the garlic, put it in a pan, fry for a couple of minutes.
Put the cabbage in a pan, salt and pepper, fry for 10 minutes over medium heat, stirring occasionally.

How to cook Brussels sprouts in a skillet

Products
Brussels sprouts - half a kilo
Onion - 1 large head
Carrots - 2 medium carrots
Parsley - half a bunch
Water - half a glass
Basil - 1 teaspoon
Salt and pepper - to taste
Vegetable oil - 3 tablespoons

How to stew Brussels sprouts
Peel the onion, wash and chop finely. Peel the carrots and grate on a coarse grater. Wash parsley, dry and finely chop. Cut each cabbage inflorescence in half.
Heat up a frying pan, add oil, put onion and fry it over medium heat without a lid for 5 minutes. Add carrots, mix with onions, fry for another 3 minutes. Put the cabbage, salt, pepper, sprinkle with basil and mix.
Pour in water, cover the pan with a lid and simmer the cabbage for 15 minutes. Then add parsley and cook for 3 minutes.

How to Roast Brussels Sprouts with Mushrooms

Products
Brussels sprouts - half a kilo
Champignons - 300 grams
Parsley - a few sprigs
Salt and ground black pepper - to taste

Brussels sprouts with mushrooms in a pan
Divide the cabbage into inflorescences, wash, put in a saucepan, pour cold water, salt the water, put on fire and cook for 5 minutes after boiling. Then put the Brussels sprouts in a colander, let the water drain and cool. Cut each inflorescence in half. If the cabbage is frozen, you can not boil it and immediately cook it in a skillet.
Wash the mushrooms, cut off dark places and dry a little, cut each mushroom into 4 parts.
Heat the pan over medium heat, pour in the oil, put the mushrooms, cabbage and fry without a lid for 15 minutes, stirring regularly. 5 minutes before the end of cooking, salt and pepper the cabbage with mushrooms. Serve Brussels sprouts with mushrooms and sprinkle with chopped parsley.