Brussels sprouts recipes

10 simple recipes with Brussels sprouts

Miniature kochanchiki sprouts even the most ordinary dish makes a delicious and festive. It is used for all kinds of soups, casseroles, salads, side dishes and more.

In this article, we offer you a selection of the ten most diverse, delicious and unusual recipes. Cook with pleasure raduyte themselves, their relatives and friends.

For omelet take into 2 portions:

  • Chicken Eggs - 4 pcs .;
  • milk - 100 ml;
  • boiled chicken breast fillet;
  • Brussels sprouts - kochanchiki 6;
  • mushrooms - 6 pcs .;
  • olive oil;
  • salt and spices - to taste.

Cook a delicious omelet with Brussels sprouts.

  1. Beat eggs with fork and milk, salt and spices.
  2. Kochanchiki divide the cabbage into quarters and mushrooms into thin plate.
  3. Fillet of chicken breast cut into medium slices.
  4. Heat the oil in a frying pan and pour the egg mixture, and top with prepared stuffing.
  5. Cover and dogotavlivayte about 7 minutes on low heat.

Cream of Brussels sprouts

For 2 servings of soup take:

We prepare the most delicate cream soup of Brussels sprouts.

  1. In a frying pan, heat the olive oil and fry the chopped brussels sprouts, garlic and onions.
  2. By fried vegetables pour the broth, simmer everything until tender cabbage, about 8-10 minutes.
  3. Add the mustard, broth, butter, salt, curry, pepper and simmer, covered for 3-4 minutes.
  4. Cut the bacon into small slices and fry in a well heated pan.
  5. The vegetable broth pour cream and whip by means of a blender to form a puree mixture.
  6. Soup Serve with bacon zazharistym.

Pasta with Brussels sprouts

For pasta take into 2 portions:

  • sprouts - 300 g;
  • pine nuts - 2 tbsp .;
  • pasta made of durum wheat - 200 g;
  • Olive oil - 2 tbsp .;
  • parmesan - for dusting;
  • salt and pepper - to taste.

Cooking pasta with spicy Brussels sprouts.

  1. In boiling water, cook the pasta until al dente state.
  2. In a frying pan with a little olive oil Brown the pine nuts.
  3. By Oreshko vsypte finely chopped sprouts and cook to complete its softening sprinkle with salt and pepper.
  4. To cabbage pour the pasta and ready-mix.
  5. Serve generously sprinkled with grated Parmesan cheese.

For fried Brussels sprouts take 2 servings:

  • sprouts - 400 g;
  • Olive oil - 3 tbsp .;
  • salt and pepper - to taste.

Cooking unusual side dish of Brussels sprouts.

  1. Brussels sprouts, cut in half.
  2. In a frying pan, heat the olive oil.
  3. Roast cabbage until golden brown, then pritrusite salt.

Brussels sprouts, baked with cheese

For Brussels sprouts with cheese take into 2 portions:

  • Brussels sprouts - 20 kochanchiki;
  • Garlic - 2 cloves;
  • Olive oil - 1 tbsp .;
  • cheese - 150 g .;
  • salt and pepper - to taste.

Preparing a snack from the original Brussels sprouts.

  1. Brussels sprouts cut into halves and boil in water with a pinch of salt until half. Then remove and allow to drain.
  2. Remove the core of each cabbage using a teaspoon finely chopped, and then fry in a pan with butter and crushed garlic.
  3. Blank Fill the resulting halves filling, sprinkle cheese and send bake in oven for 10-15 minutes at 180 degrees minute.

For Brussels sprouts in batter into 2 portions take:

Preparing a snack from the original Brussels sprouts.

  1. Brussels sprouts cut into halves and boil in water with a pinch of salt until half. Then remove and allow to drain.
  2. Whisk egg together with flour, salt and water.
  3. Dissolve yeast in warm water and pour into the egg mixture.
  4. Boiled halves kochanchiki cover the batter and fry on a strongly heated frying pan with oil until golden brown.

Brussels sprouts with sour cream

For Brussels sprouts with sour cream into 2 portions take:

  • sprouts - 400 g;
  • cream 20% - 200 g;
  • cheese solid - 100 g;
  • ground nutmeg - pinch;
  • salt and any spices - to taste.

Cooking delicate dish of brussels sprouts with sour cream.

  1. Brussels sprouts boil in water with a pinch of salt until half, and then remove and transfer to a colander to water glass.
  2. Cheese rub on a medium grater.
  3. In refractory form Put the boiled cabbage, pritrusite it with salt, pepper, nutmeg, pour sour cream and sprinkle generously cheese crumbs.
  4. Bake in oven at 180 degrees whith 15-20 minutes.

Rice with Brussels sprouts into 4 portions take:

Cooking bright vegetable risotto with Brussels sprouts.

  1. Figure rinse thoroughly with clear water and to boil in salted water.
  2. Boil in water with a pinch of salt until half brussels sprouts, to shift into a colander to water glass and cut into halves.
  3. Bell pepper and carrots cleaned, cut into medium slices and fry with garlic cloves on olive oil.
  4. For the semi-vegetables Stir in corn and Brussels sprouts. Extinguish the lid about 10 minutes.
  5. Vegetables ready to connect with the rice, stir and cover the pan for another 10 minutes.

Brussels sprouts with tomato and cheese

For Brussels sprouts with tomato and cheese Serves 4 take:

  • sprouts - 600 g;
  • tomatoes - 2 pcs .;
  • breadcrumbs - 2 tbsp .;
  • grated hard cheese - 4 tbsp .;
  • butter - 40 g;
  • greenery;
  • salt and pepper - to taste.

Cooking fragrant dish with Brussels sprouts and tomatoes.

  1. Boil in water with a pinch of salt until half brussels sprouts, and then remove and transfer to a colander to water glass.
  2. Tomatoes cut into thin slices.
  3. Refractory form of grease with butter and sprinkle with breadcrumbs.
  4. Put in the form of sprouts and cabbage lay on top of the tomatoes.
  5. Sprinkle with salt and pepper and cover with grated cheese with herbs.
  6. Bake in oven at 180 degrees whith about 10-15 minutes.

Brussels sprouts with bacon

For Brussels sprouts with bacon take into 2 portions:

Cooking fragrant dish with Brussels sprouts and bacon.

  1. Boil in water with a pinch of salt until half brussels sprouts, and then remove and transfer to a colander to water glass.
  2. Fry the bacon in a frying pan with olive oil until golden brown.
  3. To pour the cabbage bacon and fry all together for another 3-4 minutes.
  4. Before serving, sprinkle with salt and sprinkle with lemon juice.

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Brussels sprouts - recipes with photos. How to cook a dish of frozen or fresh Brussels sprouts

Fruits brussels sprouts - a real find for lovers of vegetables and lovers of a healthy lifestyle. Each miniature kochanchiki as trunk with a complex set of vitamins and minerals, gives people the health, vitality, longevity. Soups, salads, vegetable stews with cute little cabbage beautiful and extremely tasty.

How to cook Brussels sprouts

A lot of vegetable dishes of cabbage kochanchiki the size of a walnut invented people. Every nation has recipes notable hostesses. Still, after growing a vegetable and everywhere, because it is resistant to low temperatures and is not afraid to spring frosts. Not scared her, and hot summers: being the culture of a long day, she is friends with the sun, perfectly responds to the heat - only watered! It has this vegetable remarkable property - under any condition of soil nitrate accumulation in Kocani minimum. This allows you to eat vegetables cooked and raw, frozen safely for future use.

Prepare this delicious vegetable is not difficult. Her pale green head, a small copy of white relatives, affectionate. They are perfectly combined with other vegetables, wonderful highlight the taste of meat, perfectly complement the egg dishes. It should not be subjected to prolonged heat treatment, stewed, fried or boiled, this vegetable crop is very fast. As moisture-loving plants, this vegetable liquid accumulates in their kochanchiki remains juicy even after prolonged storage.

Vegetables in the finished dish can play the melody or serve taste background, shading and adding meat, fish, egg dish. Brussels sprouts in the oven copes with both roles. Small head, generously drenched with cheese or cream sauce, vegetable gratin form that will delight its low calorie people Weight Watchers. As part of the vegetable mix, baked with meat or minced meat, vegetables are not only delicious, but also beautiful.

Recipes cooking in a pan

For housewives and employees who do not like long and complex cooking this vegetable is a miracle as well. Brussels sprouts in a pan cooked very quickly. She looks great in the part of fried eggs, omelettes, steamed mixed vegetables. Head can fry in butter whole or cut into two or four pieces, breaded or cooked in batter. Any cooking recipe, you select is simple and ready meal - tasty and healthy.

Household kitchen appliances cool simplifies life for modern people. Preparation in multivarka take several minutes while maintaining the beneficial properties of the product, while retaining as much as possible, its complex biochemical composition. It is especially good for this multivarka equipped steamer functions. You can use it to boil cabbage head steamed, stewed, baked - cook all that tells your imagination.

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

Because this vegetable is actively cultivated in Mediterranean countries, advice on its preparation should look the same. Many delicious recipes with a vegetable invented in Italy, Spain and Greece. As a side dish it is actively using French and German residents. Cook vegetable dishes of different nations for their children, explore cuisines with them. Let vegetable dish for them would be difficult and outlandish overseas food from distant mysterious country.

  • Cooking time: 10-15 minutes.
  • Servings: for two persons.
  • Calories: 72 kcal (100 g).
  • Purpose: a salad for dinner.
  • Cuisine:.
  • Difficulty: easy.

A simple salad with brussels sprouts and apples is consistent with the traditions of Russian cuisine. Vegetables cut into sticks, green apple cut into thin cubes. The amount of basic vegetables and apples can be changed at your request. Salad - a godsend for those who want to normalize your weight. It can even have dinner, if we replace the sour cream homemade yogurt. This dish is not only low-calorie, but is a perfect match of proteins, fats and carbohydrates (BZHU).

  • main component - 300 g;
  • apple green - 1-2 pcs .;
  • parsley - 1 small bunch;
  • low-fat sour cream or yogurt - 1/2 cup;
  • salt, black pepper.
  1. Before you cook the vegetables, wash it. Apples peeled. Greens thoroughly rinse under running water and pat dry.
  2. Slice main component and apples into thin strips, mix. Add chopped greens.
  3. Do not forget to salt and seasoned pepper salad.
  4. Fill with sour cream or savory homemade yogurt.

  • Cooking time: 25-30 minutes.
  • Servings: three or four persons.
  • Calories: 44 kcal (100 g).
  • Purpose: first meal, dietetic food.
  • Cuisine:.
  • Difficulty: easy.

Soup and soup included in the Russian kitchen recently, but in Europe they are popular and traditional. Light and delicate, diverse, delicious, beautiful, they conquer the hearts and stomachs of compatriots. Creamy soup of Brussels sprouts cooked very quickly. It is served with egg and white crackers, decorated with a sprig of greenery. Have a soup child, who are reluctant to eat vegetables, and you'll be pleasantly surprised by its appetite.

  • 600 g Component-core;
  • onion (large) - 1 pc .;
  • Potatoes (large) - 2 pcs .;
  • cream of any fat content - 100 ml;
  • butter - 1 tbsp. l .;
  • salt, nutmeg, pepper.
  1. Onion cut semicircles and fry in butter in a pan with a thick bottom or bowl Multivarki.
  2. Pour fried onion liter of boiling water. Immerse in boiling water the vegetables, cut into slices. Boil until the potatoes are cooked. Add cream.
  3. Pyuriruyte mixture in the blender cup, bring to boiling mash. Add salt and add the spices. Serve the soup with croutons and half a boiled egg.

  • Cooking time: 25-30 minutes.
  • Servings: three or four persons.
  • Calories: 44 kcal (100 g).
  • Purpose: first meal, dietetic food.
  • Cuisine:.
  • Difficulty: easy.

If you grow your own miniature kochanchiki sure to refrigerate them. This is the best way to fill the meager winter diet with vitamins and minerals. But if the harvest is great, but you want something new - try to pickle cabbage head. The easiest recipe for brussels sprouts in the winter will be described below. The main vegetable petiolar little celery, bell pepper and thoughtful marinade - here components of gourmet snacks.

  • main component - 0.5 kg;
  • red bell pepper - 1 pc .;
  • stemmed celery - 2-3 stalk;
  • salt large - .; l 1 h.
  • Sugar - L .; 2 h.
  • Vinegar (9%) - 3 h .; l.
  • black pepper, allspice, clove Stars - 5-7 pcs .;
  • bay leaf, garlic - on request.
  1. Lower main vegetable in boiling water and keep simmered for 5 minutes. At the last minute add bell pepper, sliced ​​into strips. Broth drain.
  2. According to sterile jars lay hot kochanchiki and fill them with boiling marinade.
  3. For the marinade, boil a liter of water, dissolve the salt, sugar and adding spices. Boil the brine for three minutes. Add the vinegar and remove from heat.
  4. Pour the boiling mixture of vegetables, ukuporte jar tightly. Keep snacks in a cellar or refrigerator.

  • Preparation time: 30 minutes.
  • Servings: for five or six persons.
  • Calories: 89 kcal (100 g).
  • Purpose: breakfast, second course.
  • Cuisine:.
  • Difficulty: easy.

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

  • main component -0,7-0,8 kg;
  • bacon - 120-150 g;
  • cheese solid - 120 g;
  • egg - 3 pcs .;
  • cream - 200 g;
  • almonds (in the petals) - 40 g;
  • salt, pepper, nutmeg nut.
  1. Washed beads cabbage boiled in salted water for five minutes.
  2. Refractory container with high bumpers apply oil, cabbage lay one layer (kochanchiki integers or halves).
  3. Slice the bacon into cubes. Well, if the meat product is not less than fat. You need to add it to the cabbage heads, distributed uniformly over the entire area of ​​the form.
  4. Start doing the fill. Mix the eggs, sour cream, two-thirds of the cheese, grated on a grater. Add a little salt, spices to taste.
  5. Carefully pour the mixture. Sprinkle with remaining cheese (40 grams) and almond petals.
  6. It remains only to bake the dish in the preheated oven until golden brown (this will take about 20 minutes).

  • Cooking time: 45-50 minutes.
  • Servings: two or three persons.
  • Calories: 89 kcal (100 g).
  • Purpose: For dinner, the second dish.
  • Cuisine:.
  • Difficulty: easy.

If the previous recipe add chicken - get a balanced meal for lunch, a moderately easy, so as not to cause drowsiness and heaviness in the stomach, but at the same time perfectly saturated, gives strength and vigor. Chicken with Brussels sprouts in the oven turns gentle, soft, melting in your mouth, and golden crust, which is formed when baking, making incredibly appetizing dish.

  • Component-core 0.3 kg;
  • chicken fillets - 0.5 kg;
  • milk - 300 ml;
  • butter - 30 g;
  • Flour - 30 g;
  • hard cheese - 50 g;
  • salt pepper.
  1. Fillet is dipped in boiling water and boil for 20-25 minutes. Remove and leave to cool.
  2. Prepared cabbage pour boiling water, boil for 10-15 minutes. Drain on paper towel and let it cool slightly.
  3. It is necessary to make a sauce. Flour pour a small amount of milk, stir until smooth, gradually infusing all 300 ml. Put in a mixture of oil, begin to boil, stirring constantly. Do not forget to add salt and pepper. Cooking time - no more than three minutes.
  4. Prepare cabbage (large divide into two parts), chicken cut into large cubes. Rub cheese on a fine grater side.
  5. Lay on the bottom of the mold a mixture of beads and cabbage chicken, pour sauce, sprinkle cheese. It is necessary to bake the dish in the oven to form a beautiful crust.

  • Cooking time: 20-30 minutes (excluding the time for marinating).
  • Servings: 6-8.
  • Calories: 58 kcal (100 g).
  • Purpose: salad, vegetable cold appetizer.
  • Cuisine: East.
  • Difficulty: easy.

Vegetables cooked in Korean, are incredibly popular, especially when the winter comes. Cooking sites are full of recipes with photos of bright salad with Korean spices. In supermarkets and markets under such snacks allocate special market places. Good brussels sprouts in Korean, made at home. It is so delicious and beautiful that for a long time had to move the carrots and beets - the leaders in popularity among Korean salads. Cook it once, you will become a hot fans acute miniature cabbage forever.

  • main component - 450 g;
  • carrot - 450 g;
  • Vinegar (9%) - 3 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • Salt - 1 st. l .;
  • olive oil - 4 tbsp. l .;
  • garlic - 1 head;
  • milled mixture peppers -. 0.5 tsp.
  1. Lower the cabbage in boiling water, close the lid, leave on for 5-10 minutes without heat.
  2. Purified carrots shredded in a special grater. Add to it the garlic, passed through the press.
  3. Connect in a jar salt, sugar, pepper, butter, vinegar. Add 50 ml of water. Stir the contents vigorously shaking the jar.
  4. Mix the vegetables and pour the marinade over them, press down the smaller cap and kept in the refrigerator for a day or longer.

  • Preparation time: 30 minutes.
  • Servings: two or three persons.
  • Calories: 56 kcal (100 g).
  • Purpose: breakfast, second course.
  • Cuisine:.
  • Difficulty: easy.

A wonderful step by step recipe for Brussels kochanchiki in the pan will be enjoyed by lovers of braised and roasted vegetables. Fried battered particularly good with rice or potato puree garnish as a composite to the meat dish. It can be their own meals, especially for those who follow a low-calorie diet. The dish will be useful if you use a frying pan with non-stick coating.

  • basic component - 400 g;
  • egg - 3 pcs .;
  • starch - 2 tbsp. l .;
  • cream - .; l 1 h.
  • vegetable oil - 50 ml;
  • salt pepper.
  1. Boil the cabbage head. Fresh brewed up to 10 minutes, frozen - 15-20. Cool them, pat dry on paper towel.
  2. Whites and whisk cream mixer.
  3. Separately mix yolks and starch, add some salt, add pepper. Connect the two parts of the mixture, gently stir them with a spoon.
  4. Each head obmoknite in batter, fry in a pan on all sides until golden brown.

Pickled Fast Food

  • Preparation time: 15 minutes.
  • Servings: two half-liter jars.
  • Calories: 68 kcal (100 g).
  • Purpose: storage for the winter.
  • Cuisine:.
  • Difficulty: easy.

Snacks that can be prepared in haste from fresh or frozen small heads of cabbage - pickled brussel sprouts. For its preparation will need no more than 15 minutes of time. Eat dish can be after two or three hours after cooling, but the special charm of the vegetables is achieved after a day or two. Frozen cabbage balls do not need to be defrosted.

  • main component - 0.5 kg;
  • carrots - 1-2 pcs .;
  • Salt - 1 st. l .;
  • sugar - 1 tbsp. l .;
  • Vinegar (9%) - 2 tbsp. l .;
  • vegetable oil - 3 tbsp. l.
  1. Boil vegetable in water for 5 minutes (frozen - 10). Add the chopped carrot slices, bring to a boil and fold the vegetables in a colander.
  2. All components of the marinade to a boil, monitor the dissolution of salt and sugar.
  3. Put the hot vegetables in jars, pour boiling marinade, cool and refrigerate. You can roll up and hide for the winter.

  • Preparation time: 25 minutes.
  • Servings: for three persons.
  • Calories: 72 kcal (100 g).
  • Purpose: main dish for dinner.
  • Cuisine:.
  • Difficulty: easy.

As a light, tasty, healthy lunch nice Brussels sprouts with mushrooms. You can use a frozen product, but especially gentle turns fresh cabbage. Buying vegetable freshness guided on upper leaves, commodity whose appearance - quality assurance. For meals you need mushrooms or oyster mushrooms, onion and garlic.

  • main component - 500 g;
  • mushrooms - 300 g;
  • Onion - 1 pc .;
  • Garlic - 2 cloves;
  • vegetable oil - 4-5 Art. l .;
  • salt, pepper, herbs, lemon juice.
  1. Cabbage beads boiled in salted water for 5-10 minutes, remove and each cut into 2-4 parts.
  2. Fry mushrooms and onions to moisture evaporation. Add the cabbage, crushed garlic. Add salt and seasoned with pepper. If necessary, add 50-100 ml of water, simmer for 10 minutes.
  3. Add fresh herbs and lemon juice. A minute later put out the fire, serve warm.

  • Preparation time: 25 minutes.
  • Servings: for two persons.
  • Calories: 83 kcal (100 g).
  • Purpose: for breakfast, for dinner.
  • Cuisine:.
  • Difficulty: easy.

If you need a very quick breakfast - pay attention to this recipe. He - the base includes at least products. you can supplement and improve it by adding pepper, tomato, mushrooms, green beans, if desired - everything like that. Such an omelette can be fried in the pan under the lid or bake in oven.

  • Component-basic 220-250 g;
  • Egg - 2 pcs .;
  • Milk - 50 ml;
  • olive oil - 1 tbsp. l .;
  • salt, pepper and herbs.
  1. Quarters rapidly fry in butter, pour a little of the whipped mixture of milk and eggs.
  2. Cover the pan with a lid, keep on low heat for 5-7 minutes. Feeding, sprinkle the dish with greenery.

How to freeze brussel sprouts

If you grow this wonderful cabbage themselves, choose those that ripen early in the diversity of species. Plant vegetates for a long time, you can harvest stages. Remove and freeze the lower kochanchiki, have reached the diameter of 3-4 cm, and the top let continue to grow. Before freeze boiled in salted water for 5-7 minutes. Remove excess moisture. Freeze head on pallets at a temperature not higher than minus 20 degrees later in the fold for storing packets.

How to cook Brussels sprouts: 9 recipes

Many do not like brussels sprouts due to its specific taste. But it's easy to fix. Three years ago, having tried Brussels sprouts this recipe, I was delighted! Since I cook the cabbage for the holidays. Be sure to try. In this recipe, cabbage miraculously combined with nuts, onions and dressing.

  • Sometimes, Brussels sprouts has a slightly sharp and bitter taste. To fix this problem, you need to pour the vegetables with cold water, bring them to a boil and then pour over fresh water and cook until tender.
  • the bitterness can leave frying cabbage only in this case, the cabbage should be cut in half.
  • small cabbages rarely have a bitter taste.

1 Recipe: Brussels sprouts, baked with onions and nuts

  • 600 Brussels sprouts - fresh or frozen. We have fresh is very expensive, so I use frozen. The taste of the finished dish from it does not suffer. And if there is no difference, why pay more?
  • 150 g shelled walnuts.
  • 1 purple (red) onion.
  • Soy sauce - 50 ml.
  • Vegetable oil - 50 ml.
  • Dried mixture of Provencal herbs - a couple of teaspoons. The composition of this mixture consists of several kinds of herbs: basil, marjoram, oregano, mint, rosemary, savory, sage, thyme

Brussels sprouts were thawed in advance at room temperature for about an hour or obdaom boiling water immediately before cooking. If you have fresh cabbage, it is necessary only promyt.Narezaem brussels sprouts in half. Large kochanchiki - into quarters. Please note, you need to cut exactly the middle of the stalk to the cabbage leaves do not fall off.

Small kochanchiki can be left intact.

Prepare dressing for cabbage. Mix soy sauce, Provencal herbs and olive oil.

Red onion peeled and cut into half rings or quarters rings. I have a large onion, so I cut a quarter.

Mix the sprouts and chopped onion.

Add the walnuts.

Fill all dressed with soy sauce, oil and herbs. The salt is not needed! The sufficient salt soy sauce. Thoroughly mix products to filling evenly distributed.

We lay out products on the tray in a single layer.

Bake for half an hour at 200 degrees C. In this case every 7-10 minutes is necessary to mix the cabbage to make it uniformly caked and acquired an easy crust on all sides.

We serve-done sprouts in hot form. Bon Appetit!

Recipe 2: Baked brussels sprouts with herbs and breadcrumbs

This dish can be served as the garnish main, which is suitable both for meat and the fish. Brussels sprouts, cooked in the oven, saves a huge amount of useful and palatability.

  • half a kilo of cabbage,
  • 1 h. Spoon thyme,
  • a couple of cloves of garlic,
  • half a cup of breadcrumbs
  • spices to taste.

Cabbage should be washed, cleaned and cut in half. The small amount of water needs to be boiled for 3 min. After cabbage is necessary to cool down. In a separate bowl mix must oil, thyme and crushed garlic. The resulting sauce is necessary to thoroughly moisten the cabbage and put it in a form in which you will bake it. breaded vegetables cover the top and put in the oven baked for an hour at a temperature of 200 degrees. This recipe can be used by people who do not know how to cook Brussels sprouts frozen. Only in this case it is necessary to boil for 8 minutes.

Recipe 3: Baked Brussels sprouts with sour cream and cheese (creamy)

This dish may be fine rich breakfast or serve as a garnish for meat or fish.

  • about 280 g of Brussels sprouts,
  • About 350 g of cream
  • 180 g of solid cheese varieties.
  • bunch of basil and parsley,
  • allspice teaspoon salt
  • Oil for lubrication form.

On the need to put the fire pot, boil water, add salt and boil the cabbage in it for 5 minutes. Take the form, brush it with oil and lay out the cabbage, cut in half, flat side facing down. Cabbage on top, sprinkle with chopped herbs, cheese, sour cream and pepper. Dish need to put in the oven, preheated to 200 degrees for an hour to prepare. We finished casseroles should be golden brown.

4 Recipe: Brussels sprouts with potatoes and meat in German

  • Ham (better if it is not so fat will!) - 300 g
  • Potatoes (I took a small, but can be a big cut into four parts.) - 750 g
  • Brussels sprouts (frozen may be used.) - 500 g
  • Onion (one who loves onions can put more will be even more tasty.!) - 1 pc
  • Sour cream (fat, and the curl can!) - 100 g
  • Muscat nut (0,5ch.l in broth with Brussels sprouts, 0,5ch l in the finished dish..) - 1 tsp..
  • Allspice (to taste)
  • Salt (to taste)
  • Sunflower oil (on roasting. Who likes to take fat.)
  • Greenery

5 Recipe: Brussels sprouts in a creamy sauce

  • Brussels sprouts - 500 g
  • Onion - 1 pc
  • Milk - 1/3 stack.
  • Vegetable oil - 2 tbsp. l.
  • Cream (thick sour cream can be) - 1/3 stack.
  • Mustard (ready) - 1 tbsp. l.
  • Walnut nutmeg (grated, to taste)
  • Salt (to taste)
  • Black pepper (ground, to taste)

Recipe 6: another creamy casserole with Brussels sprouts

  • Brussels sprouts (fresh or frozen) - 300 g
  • Onions - 2 pcs
  • Vegetable oil - 50 ml
  • Sour cream (15 - 25% fat) - 200 g
  • Cream - 4 tbsp. l.
  • cheese - 100 g
  • Black pepper (to taste)
  • Seasoning (favorite dried herbs, to taste)
  • lemon juice - 1 tbsp. l.

Recipe 7: soup with Brussels sprouts and omelette

  • 400g beef / chicken broth,
  • 50 g of Brussels sprouts,
  • greenery,
  • omelet - 50ml milk, 1 egg, butter.

Cook, whisking the egg with the milk, scrambled eggs in butter. The broth until ready to cook Brussels sprouts, add parsley. Serve the broth as follows: put in a bowl of sliced ​​eggs, cabbage, parsley, pour broth.

8 Recipe: Brussels sprouts with chicken gizzards

  • 500g of sprouts and chicken gizzards,
  • vegetable oil,
  • olives,
  • parsley, dill, spices to taste.

Prepare stomachs and put in a deep frying pan, add water to the pan 1 cm height, a little oil, extinguish after boiling water pour oil and fry. Add the cabbage to the stomach, fry, season with spices, salt and simmer until tender. Add chopped dill for 5min until tender. When applying to issue a dish with parsley and olives.

9 Recipe: Brussels sprouts with mushrooms

Brussels sprouts with mushrooms - a dish interesting both meat-eaters and vegetarians. The latter can easily cook this dish as a full lunch or dinner - it turns out it is quite hearty. Meat-eaters can also cook something similar as a side dish to your favorite meat dishes. Preparing the dish is very simple and clear, and is suitable for exploring the Brussels sprouts, if you do not know what to cook this vegetable. So - go for it and recipe Arm

  • Brussels sprouts - 700 gram (fresh or frozen)
  • Mushrooms - 400 grams
  • Onions - 2 pieces
  • Flour - 2 tbsp. spoons
  • Garlic - 3 cloves
  • Broth - 2 cups
  • Lemon juice - 2 tbsp. spoons
  • Olive oil - 2 tbsp. spoons
  • Salt and pepper - - To taste

Prepare the ingredients. If using frozen cabbage, it is not necessary to defrost.

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