Brussels sprouts were selectively bred by Belgian vegetable growers. In Russia, they learned about Brussels sprouts in the 19th century. It grows on a thick stem, with many miniature green heads, similar in appearance to a head of ordinary white cabbage. Brussels sprouts are rich in beneficial minerals and vitamins such as potassium, iron, vitamins B and C, iodine, magnesium, proteins and carbohydrates.
There are many ways to prepare Brussels sprouts: they are boiled, fried, added to salads, stewed, baked, and soups are made from them. Brussels sprouts are also very healthy in their raw form. As a rule, Brussels sprouts are sold frozen in stores, so they need to be cooked first. Introducing simple and delicious recipes using fresh and frozen Brussels sprouts.
How long to cook Brussels sprouts
Fresh Brussels sprouts should be cooked in a saucepan for 7-10 minutes after boiling. After which it needs to be checked for readiness with a knife. If the knife goes in easily, the Brussels sprouts are cooked.
Frozen Brussels sprouts can be thawed first by soaking them in cold water for 10-15 minutes. After this, cook it in a saucepan for 7-12 minutes after boiling water until fully cooked.
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How to cook fresh Brussels sprouts in a saucepan
Brussels sprouts contain many vitamins and nutrients. When prepared, it can be served as a side dish for fried or baked meat, or as an independent dish. Some housewives do not know how to properly cook fresh Brussels sprouts. Below we will describe a simple recipe, as well as all the rules and tips for cooking in order to preserve as many useful substances as possible.
Ingredients:
- fresh Brussels sprouts – 1 kg;
- salt - to taste;
- water.
Step-by-step preparation:
- To start with Brussels sprouts, you need to cut off the bottom of the stalk.
- Next, remove any dirty top leaves.
- After this, wash the Brussels sprouts thoroughly under running water.
- Pour water into a saucepan and bring to a boil.
- Add salt to boiling water to taste.
- Place Brussels sprouts in a saucepan.
- Wait until the water boils again and reduce the heat. The water should continue to boil slightly.
- Cook Brussels sprouts after boiling for 5-10 minutes. You can use a small sharp knife to check for doneness. Remove 1 head from the pan and pierce it with a knife. If the knife goes in easily, then everything is cooked and you can remove the pan from the heat.
- Drain the boiling water and pour cold water over the cabbage. Let stand for 1-2 minutes. Drain the water.
That's it, the Brussels sprouts are ready according to a simple recipe. It looks very appetizing and beautiful when finished. It can be eaten directly boiled or additionally fried in a frying pan. A healthy and dietary side dish is ready.
Is it safe to eat, including for children?
Of course! Eating boiled Brussels sprouts does not cause any harm; moreover, Brussels sprouts are very healthy:
- it is rich in sulfur, potassium, vitamins C and B;
- it has a high protein content;
- It is also a good source of folic acid.
Pregnant women and children should also eat Brussels sprouts (just because of folic acid). Brussels sprouts are suitable for those losing weight. Many nutritionists even recommend adding Brussels sprouts to your daily diet!
Proper cooking will preserve all these wonderful qualities. And, of course, Brussels sprouts, like all vegetables, are healthier when boiled than when fried. The other side of the issue is that boiled cabbage may not be very tasty. But if you combine it correctly with other products, add spices or just add good salt, you can fix it.
The main thing is not to overdo it, so that attempts to improve the taste of boiled Brussels sprouts will not turn out to be more harmful than if you simply fried them. However, already boiled Brussels sprouts can be fried or baked.
Brussels sprouts broth can be a good base for vegetable soup.
How to cook frozen Brussels sprouts
Most often, Brussels sprouts are sold frozen in the store. Before you can cook anything from it, it must be boiled. We'll tell you how to properly cook frozen Brussels sprouts in this recipe.
Ingredients:
- frozen Brussels sprouts - 400 g;
- salt - to taste;
- apple cider vinegar – 2 tbsp. l.
Let's start the cooking process:
- Fill the frozen cabbage with cold water, add 2 tbsp. spoons of apple cider vinegar, soak for 15 minutes. Apple cider vinegar will remove excess bitterness from cabbage.
- We clean the thawed cabbage from excess leaves and rotten areas.
- Wash the Brussels sprouts again.
- Put the water on the fire and wait for it to boil. Let's salt the water.
- As soon as the water starts to boil strongly, add the defrosted cabbage to it. This must be done so that the Brussels sprouts do not lose their characteristic green color.
- From the moment they boil, cook the Brussels sprouts for 6 minutes. If desired, you can add ground pepper to taste. The cabbage is ready when it can be easily pierced with a knife or fork.
- Rinse the cooked cabbage again with cold water.
The cabbage is cooked. Before use, it can be fried in a frying pan. Sprinkle with breadcrumbs and fry the Brussels sprouts whole in butter. If the heads of cabbage are not salty enough, you can salt the cabbage a little more. Fry until a golden crust forms.
Fried boiled Brussels sprouts are suitable for consumption as a side dish for meat, fish, poultry dishes, and as an independent dish. It would be very tasty to try this dish with sour cream.
Cooking secrets
Brussels sprouts can be fried, baked, stewed or boiled. Boiling is the easiest and fastest way to obtain a healthy side dish, so most often the vegetable is subjected to this method of heat treatment.
It is necessary to cook Brussels sprouts correctly not only in order to get a tasty dish, but also in order to nourish your body with the maximum amount of nutrients.
Eating this side dish at least once a week significantly strengthens the immune system, helps normalize the gastrointestinal tract and helps reduce bad cholesterol levels.
To achieve all this, you need to be able to cook Brussels sprouts according to all the rules. There are certain subtleties that will help preserve the benefits and get a tasty product.
How to make Brussels sprouts soup
Let's prepare soup with Brussels sprouts. It is perfect for those who adhere to a diet and monitor proper nutrition.
Ingredients:
- 500 ml water;
- 1 potato;
- 1 piece of onion;
- 1 carrot;
- 0.5 bell pepper
- 5 pieces of Brussels sprouts;
- 1 tbsp. l. tomato paste;
- dill greens;
- salt and pepper;
- 1 bay leaf;
- vegetable oil.
Step-by-step cooking recipe:
- Wash and peel all vegetables. We begin to cut the onion into small pieces, and add diced carrots. Now we will fry all this in vegetable oil and add onions and carrots. It is better to fry the onions and carrots in olive oil for frying and use just a little of it, adding water. Then the soup will definitely not turn out greasy.
- Mix everything and fry. Add a little ketchup (tomato paste). Stir everything during frying. The ingredients should be fried for 5-7 minutes over medium heat.
- Now add a little boiling water. Salt and pepper to taste. Close the lid and simmer for 10-15 minutes over low heat.
- Cut the potatoes into small cubes. Add it to the vegetable broth and stir. The potatoes will cook over low heat for about 5 minutes. Once they are half cooked, add the Brussels sprouts.
- Next is the bay leaf. When the soup is ready, take it out.
- Cook over low heat for another 10 minutes. The soup is almost ready, remove the bay leaf, otherwise it will add bitterness. Add fresh herbs (dill, parsley), turn off and let sit for 10 minutes.
The soup has brewed, now pour it into plates. Sour cream and black rye bread go well with it. This Brussels sprouts soup is considered lean because it contains no meat. Everything is cooked exclusively with vegetable broth. Lenten soup can easily feed the whole family. Christians often eat this soup during Lent before Easter; it is very filling.
Also, Brussels sprouts soup is suitable for those who are on a diet to avoid excess weight gain. Therefore, it can be prepared for anyone who wants to lose weight. It satisfies the feeling of hunger well, you can eat it several times a day without any fear of gaining excess weight. After all, Brussels sprouts contain virtually no calories.
You can also prepare the soup in a slow cooker by turning on a special mode and adding all the necessary ingredients. Bon appetit and good mood everyone. We hope everyone will like the Brussels sprouts soup. It's definitely worth trying for some variety.
Note to the hostess
Brussels sprouts can be pickled. To do this, boil the cabbage, peel and coarsely grate fresh carrots, peel and rinse the garlic. Place bay leaf, peppercorns, dill seeds, red hot pepper, garlic, carrots and boiled cabbage into a clean jar. Mix carefully.
Place a saucepan with water on the stove, add salt, sugar, vegetable oil and vinegar - this will be a marinade, leave until it boils and the salt and sugar dissolve. Fill the jar with vegetables completely with the boiling mixture, close tightly and wrap in a towel. When everything has cooled down, place the jar in the refrigerator for a day. Pickled Brussels sprouts are ready.
You can make salads from Brussels sprouts. For example, this: blanch cabbage in boiling water and separate it into leaves. Beat cedar oil with lemon juice and dill in a blender. Cut the pear into slices. Place all ingredients carefully in a bowl and mix. Serve cold.
The best side dishes for Brussels sprouts dishes are potatoes and rice. As a side dish, this product is often served with all types of meat and mushrooms. The vegetable also goes well with grated cheese, cream, sour cream and milk sauce, and various spices. Regardless of the processing method, it is recommended to add garlic and ginger root to hot Brussels sprouts - they will add a pleasant taste and aroma and relieve the cabbage of bitterness.
See one of the recipes for preparing Brussels sprouts below.
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How to cook Brussels sprouts in a slow cooker
Today there will be an interesting and simple recipe - delicious chicken (fillet) with Brussels sprouts, cooked in a slow cooker. Thanks to this miracle technique, you can prepare many wonderful recipes. I am very pleased that my husband gave me a slow cooker, and now I love to delight my family with new dishes. For Brussels sprouts with chicken, this is the simplest, and most importantly delicious recipe.
Ingredients:
- chicken - 1 kg;
- onion - 2 pcs;
- carrots - 1 piece;
- 1 package frozen Brussels sprouts;
- vegetable oil - 2 tbsp;
- garlic - 2 cloves;
- salt;
- cheese - 100 gr;
- spices for chicken - to taste.
Step by step recipe:
- Cut the chicken into small slices and place in the multicooker bowl.
- Take a grater and grate the carrots on the coarse side. Next, cut 2 onions into cubes. He also went to the chicken. Now chop the garlic and chop finely. Place all ingredients in a bowl.
- There we also put 2 tablespoons of vegetable oil, salt and some spices to taste. All-purpose seasoning works best.
- Select “Frying” from the menu and click on “Start”. Close the lid and wait.
- The chicken with carrots and onions are fried, now you can add Brussels sprouts.
- Let it all simmer now. Sprinkle everything with cheese and close for 10-15 minutes.
Look what a delicious dish we made. I only spent 30 minutes on this. This is such a wonderful thing - a multicooker - the food turns out not only tasty and healthy, but also not greasy. Because the multicooker itself distributes the oil level evenly within itself. Therefore, all dishes turn out tender and juicy.
Brussels sprouts contain many beneficial vitamins, including potassium and iodine. All of them have a positive effect on the body as a whole. It can be cooked not only with chicken, but also with any other meat, for example, beef. I hope you liked my recipe. It is definitely worth a try for all those who have never tried cooking Brussels sprouts.
Adviсe
- Roasting and sautéing are similar, but you'll get different results. Roasting is a quick method of cooking with a little fat until the cabbage is golden brown. When stewing, the cabbage will turn out softer due to the fact that it is soaked in butter.[5]
- Brussels sprouts make a great addition to pancakes.
- After frying the cabbage, sprinkle it with thyme and breadcrumbs, then brown it. The taste will be indescribable!
