What to cook from Brussels sprouts is tasty and simple - proven recipes in a frying pan, in the oven and in a slow cooker

Features of preparing fresh and frozen Brussels sprouts

Not all domestic gardeners grow Brussels sprouts, so it can be easier to purchase them frozen. It is not inferior to fresh in either taste or beneficial properties, so nothing prevents you from using it for cooking.

There are different ways to prepare fresh and frozen Brussels sprouts for frying or stewing.

of fresh cabbage are cut off and the top leaves, which are usually yellowed, are removed. Then the cabbage is thoroughly washed.

Frozen cabbage can be cooked without even defrosting, especially if you intend to stew or boil it before cooking it in a frying pan. If you fry cabbage without boiling it, and even in batter, you will have to defrost it, draining the liquid that has been released. Frozen cabbage should not be washed.

Next, fresh and frozen cabbage are prepared in the same way. They are interchangeable in any recipe.

Omelette

Cooking time: 25 minutes.
Number of 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 and includes a minimum of products. If you wish, you can supplement and improve it by adding bell peppers, tomatoes, mushrooms, green beans - whatever you like. This omelette can be fried in a frying pan with a lid on or baked in the oven.

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

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

Chemical composition

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

Vitamins : C, carotene, B1, B2, B6, B9, PP.
Brussels sprouts are a storehouse of mineral salts, free enzymes and amino acids . The benefits of eating Brussels sprouts are obvious. It is recommended to be used to prevent cancer (contains isothiocyanates) and Alzheimer's disease (vitamin K), it helps improve vision (vitamin A), lowers cholesterol, improves digestion, and is very useful for pregnant women (folic acid) and patients with diabetes. This is a valuable medicine (promotes wound healing).

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

History of the spread of culture

Brussels sprouts are the fruit of selection by Belgian vegetable growers; they do not grow wild. The culture, bred by breeders, traces its origins to wild kale - it once grew in abundance in the Mediterranean region, and was cultivated in ancient times.

It is believed that Brussels sprouts were developed in the 13th century. The famous scientist and naturalist Carl Linnaeus was the first to describe the new culture, calling it “Brussels”. Unusual cabbage began to be grown on a large scale in the 18th century; it appeared in Russia in the mid-19th century, but did not become widespread here. The Russian climate is not particularly suitable for this crop, so it is grown in the Russian Federation to a limited extent.

Brussels sprouts look very different from other types of cabbage. It is shaped like a small palm tree. On a thick stem 20–60 cm high, there are medium-sized, long-petioled leaves. At the top they create a rosette. The fruits have the shape of a small head of cabbage, the size of a walnut, and are formed in the axils of the leaves in the first year. From one plant you can get from 40 to 60 such heads. In the second year, the plant blooms and produces seeds.

Brussels sprouts have an unusual appearance

Now this vegetable crop is in great demand in Western Europe, the USA and Canada. Russia is just taking a closer look at it.

Nutritional value of Brussels sprouts

These small cabbage sprouts are classified as leafy vegetables. They are full of plant proteins, vitamins, minerals and fiber.

Vitamins – mainly C and K, some B vitamins such as B-6 and folic acid. Minerals – selenium, copper, zinc, manganese, carbon, calcium, potassium and phosphorus.

Brussels sprouts are also an excellent source of vitamin A, a powerful antioxidant necessary for maintaining healthy mucous membranes, skin, eyes, and also fights against aging.

These vegetables are healthy both raw and cooked. Having undergone slight heat treatment, they lose a small part of their nutritional value, but they become more digestible for the body. This is especially true for children's diets or the diets of people with digestive problems.

This vegetable, like other vegetables rich in vitamins A and C, helps protect our body from certain types of cancer and also cleanses us of toxins. Overall, there are many reasons to include these vegetables in your diet, especially since supermarkets now offer us a choice of both fresh Brussels sprouts and frozen ones, which retain all the nutritional properties of fresh.

General principles of cooking

Before cooking, Brussels sprouts are boiled in water to stop their bitter taste. You can add lemon juice and table salt to the water. Afterwards it is transferred to a frying pan and fried until golden.

Add to cabbage:

onions, garlic;
carrots, bell pepper;
tomatoes;
potato;
chicken, pork or beef;
chicken eggs;
hard cheese;
cream, sour cream or milk;
bacon or ham;
champignons, wild mushrooms;
walnuts, rice;
greenery.

The finished dish is decorated with lettuce leaves, parsley, dill and fresh vegetables.

Photo

Next, you can see in the photo options for serving fried vegetables and salads before serving.

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

Serving option for Brussels sprouts salad:

Brussels sprouts can be both an independent dish and a side dish. Once you learn how to cook it in a frying pan, in the oven or in a slow cooker, you can regularly delight your family with original and healthy dishes.

How to deliciously roast Brussels sprouts?

Hello friends!
Brussels sprouts – its beneficial properties cannot be overestimated! It delays aging, prevents the development of cancer, strengthens hair and nails, promotes weight loss, is very useful for men and much more. However, domestic housewives unfairly rarely use Brussels sprouts in their kitchens. Let's try to fix this error. I suggest trying a simple recipe for a dish made from this vegetable. I'll tell you how to fry Brussels sprouts in a frying pan. Preparation time 15 minutes

Cooking time 20 minutes

Total time 35 minutes

QUANTITY: 4 servings

CATEGORY: Lunch; An independent dish; Dinner

KITCHEN: Cuisines of the countries and peoples of the world

For the recipe “How to fry Brussels sprouts” we will need:

1 package – Brussels sprouts (frozen)
100-150 g – cheese (semi-hard or hard)
Vegetable oil - for frying
Salt, black pepper.

“How to Roast Brussels Sprouts” is the easiest recipe.

Cut the heads of cabbage into halves (defrosting is not necessary). Salt and pepper.
Place cut side down on a heated frying pan with oil. Leave on fire for 5 minutes.
Then turn the halves over to the other side, and keep on fire for another 5 minutes.
After 5 minutes, add a couple of tablespoons of water. And simmer for another 10 minutes over low heat, covering the pan with a lid.
Meanwhile, grate hard or semi-hard cheese on a fine grater.
Place the finished cabbage on a plate and immediately, while it is still hot, sprinkle with grated cheese. All! Ready! You can decorate our dish with herbs and eat it as an independent dish or use it as a side dish for meat and fish dishes.

Watch also this video:

Preparation for the winter

Cooking time: 25-30 minutes.
Number of servings: for three to four persons.
Calorie content: 44 kcal (per 100 g).
Purpose: first course, baby and dietary food.
Cuisine: European.
Difficulty: easy.

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

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, clove stars - 5-7 pcs.;
bay leaf, garlic - optional.

Place the main vegetable in boiling water and keep it on low heat for 5 minutes. At the last minute, add the bell pepper, cut into strips. Drain the broth.
Place 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 and seal the jar tightly. Store the snack in the cellar or refrigerator.

Brussels sprouts, breaded and fried

We take:

Cabbage – 0.5 kg.
Eggs – 2 pcs.
Breadcrumbs.
Sunflower oil for frying.
Parsley - a couple of sprigs.
Pepper, salt.
Hot sauce - to taste.

How to fry:

Boil water in a saucepan and add Brussels sprouts. Boil for 10 minutes, then discard, completely draining the broth. Place the cabbage on a paper towel to dry slightly.
In a separate bowl, mix eggs with salt and pepper. Add chopped parsley. Beat well.
Pour a generous amount of oil into the pan and heat it.
Dip the forks into the egg mixture, then transfer to a plate with crackers, and carefully coat the workpiece.
Place in oil and fry until beautifully golden.
Transfer to a plate lined with paper towel to drain off excess oil.

Interesting! A funny-looking but healthy cabbage was developed by Belgian gardeners from the commune of Saint-Gilles, which was located not far from Brussels. And this happened in 1655, so the history of the vegetable is quite long and interesting.

Recipe in batter

Cooking time: 30 minutes.
Number of servings: for two to three persons.
Calorie content: 56 kcal (per 100 g).
Purpose: for breakfast, second course.
Cuisine: European.
Difficulty: easy.

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

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

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

Roasted Brussels sprouts

Compound:

Brussels sprouts – 0.4 kg;
water – 2 l;
lemon juice – 10 ml;
salt, pepper - to taste;
breadcrumbs – 40 g;
refined vegetable oil - how much will be needed.

Cooking method:

Boil the water. Pour lemon juice into it, add salt, stir.
Peel the cabbage from the outer leaves, wash it, and cut it into halves. If the cabbage is frozen, then it should be allowed to thaw to the point that it can be cut, then divide the head of cabbage into halves.
Place Brussels sprout halves in boiling water. Wait for the liquid to boil again. Boil the cabbage for 3-4 minutes, drain in a colander. Wait for the water to drain.
Heat the oil in a deep frying pan and place the cabbage in it. Fry for 7-8 minutes over medium heat without a lid, stirring occasionally with a spatula.
Sprinkle the cabbage with pepper and breadcrumbs. Stir. Fry for another 1-2 minutes and remove from heat.

This option for preparing Brussels sprouts is one of the simplest, but the result is unlikely to disappoint you.

With mushrooms

Fresh Brussels sprouts, which even a novice cook can prepare, are combined with mushrooms.

The dish consists of the following ingredients:

700 g Brussels sprouts;
400 g champignons;
3 garlic cloves;
2 onions;
2 tbsp. l. wheat flour;
2 tbsp. l. lemon juice;
2 tbsp. l. broth;
500 ml water;
2 tbsp. l. olive oil;
table salt;
freshly ground pepper.

Sequencing:

First, peel the onions, wash them and chop them into small cubes. Then you need to grease the frying pan with olive oil, add the diced onion into it and fry over medium heat until soft, stirring continuously.
Afterwards, wipe the champignons with a damp sponge and cut into slices.
Add to the fried onions, add spices, stir and fry until the moisture from the mushrooms evaporates.
The garlic needs to be washed, peeled, finely chopped, added to the pan, stirred and fried over low heat for 5-6 minutes, without stopping stirring. Then pour wheat flour into the pan, add broth, mix everything and cook until thickened.
In a saucepan you need to boil water, add table salt, freshly ground pepper, pour in lemon juice and stir. Brussels sprouts need to be washed, removed from thickenings and hard leaves on top and cut into halves.
Then the cabbage needs to be transferred to boiling water and boiled for 10 minutes. and place in a colander to remove the water. Afterwards, you will need to place the Brussels sprouts in the frying pan, mix, cover with a lid and cook over low heat for 5-6 minutes until the dish is cooked.
The prepared dish should be decorated with herbs and served hot.

Brussels sprouts with egg

Compound:

Brussels sprouts – 100 g;
chicken egg – 4 pcs.;
milk or cream – 100 ml;
hot capsicum – 10 g;
red onion – 80 g;
fresh herbs (dill, parsley, basil) – 20 g;
refined vegetable oil - how much will be needed;
salt - to taste.

Cooking method:

Thaw the cabbage or, if it is fresh, wash it and remove the top leaves.
Cut the heads of cabbage into quarters.
Remove the skins from the onion and cut it into small cubes.
Peel the pepper from partitions and seeds, cut it into small pieces.
Heat oil in a frying pan, add peppers and onions. Fry them until the onion becomes soft.
Add cabbage. Fry it with onions and peppers for 5-6 minutes.
Break the eggs into a bowl and add salt. Add milk, cream and chopped herbs to them. Beat with a fork or whisk.
Pour the egg mixture over the vegetables. Turn down the heat. Cover the pan with a lid. Simmer over low heat until the eggs are ready, this will take no more than 10 minutes.

At the last stage, you can put the pan in the oven, so as not to fry the cabbage in eggs, bake it. This will take more time (15-20 minutes).

Quick and easy ways

The simplest are salads and soups.

Soup

Ingredients:

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

How to cook:

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

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

Salad

Ingredients:

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

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

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

Warm Brussels sprouts and apple salad

A very satisfying, yet light salad. Suitable for family dinners and friendly gatherings.

Required:

Brussels sprouts – 0.5 kg.
Apple, sweet and sour.
Bacon - 3 slices.
Honey - a big spoon.
Olive oil - the same amount.
Salt, pepper, pomegranate seeds.
Crackers – 100 gr.

How to cook:

Peel the apples from the core, cut into slices. Divide the bacon into cubes. Prepare the cabbage by removing the top leaves.
Place parchment paper on a baking sheet, place Brussels sprouts and apple slices. Sprinkle with oil, add salt and pepper.
Place in the oven at 180 o C. Bake for 20 minutes. The signal of readiness is the softness and slight browning of the vegetable.
Fry the bacon separately in a frying pan.
Place the prepared ingredients in a salad bowl. Add honey, throw in crackers. Stir, adjust taste with salt and pepper. Garnish with pomegranate seeds and serve.

Salad

Cooking time: 10-15 minutes.
Number of servings: for two persons.
Calorie content: 72 kcal (per 100 g).
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 cubes. The amount of main vegetable and apples can be changed according to your wishes. Salad is a godsend for those who seek to normalize their weight. You can even eat it for dinner if you replace the sour cream with homemade yogurt. This dish is not only low-calorie, but has an ideal balance of proteins, fats and carbohydrates (BJU).

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.

Before cooking vegetables, rinse them. Peel the apples. Rinse the greens thoroughly under running water and dry.
Cut the main component and apples into thin strips and mix. Add finely chopped herbs.
Don't forget to salt the salad and season with pepper.
Season with sour cream or unsweetened homemade yogurt.

Brussels sprouts: cooking recipes - the best

A miniature copy of its white cabbage relative goes well with most vegetables. It enhances the taste of pork and complements omelettes and baked goods. I offer several options that I like.

Green pizza "3 cheese"

You definitely haven't tried this before! The baked goods look beautiful. It is filling and tasty. The given quantity is enough for 2 pizzas.

Ingredients:

Dough (you can use ready-made dough).
Packaging of boiled heads of cabbage, cut into quarters.
Red onion.
A bunch of arugula.
Half a cup of grated parmesan and mozzarella mixture.
A spoonful of ricotta.
Two tomatoes.

Procedure:

Heat the oil, fry finely chopped onion and tomato slices. Don't forget to pepper.
Distribute the dough into the mold.
Place roast, ricotta and cabbage on it.
Sprinkle with cheese mixture.
Bake for 20 minutes. in an oven preheated to 220 degrees.
Serve immediately.

Brussels sprouts recipe in a frying pan

This is the best option for those who do not want to bother with pre-cooking. The idea is to let the cabbage heads thaw and soften.

For best taste, combine cabbage with dairy products. Before removing from heat, add grated suluguni.

You will need:

Half a kilo of heads.
Low-fat sour cream – 100 g.
A pinch of ground ginger, paprika, turmeric.
A glass of vegetable oil.
Greens - optional.
Salt - a third of a teaspoon.
A clove of garlic.

Recipe:

Pour the contents of the bag into a container.
Add 1-2 tablespoons of vegetable broth.
Cover with a lid.
Put it on fire.
Simmer until soft (about 12 minutes).
Remove the cover.
Turn up the heat.
Wait for the liquid to evaporate.
Fry until golden brown.
Don't forget spices and crushed garlic.
Stir.
Fill with sour cream.
Let it boil.
Serve.

You will get a tasty and healthy side dish that goes well with meat and poultry. There is no shame in serving it with fried potatoes or buckwheat.

A beautiful dish of Brussels sprouts in the oven

Place the prepared heads of cabbage in a mold, add spices (universal mixture). If available, use cherry tomatoes and new potatoes up to 4 cm in diameter.

Top with sour cream and grated cheese. Any hard varieties will do. Bake until browned.

Stew in a slow cooker

Modern technology gives room for imagination and various variations. I'm a big fan of the slow cooker. It makes everything taste a little better