Brussels sprouts — delicious recipes for cooking fresh or frozen with photos

The fruit of Brussels sprouts – a real find for lovers of vegetables, and lovers of a healthy lifestyle. Each miniature cabbage like a trunk with a complex set of vitamins and minerals that gives health, vigor and longevity. Soups, salads, vegetable stews with the cutest little cabbage beautiful and extremely tasty.

How to cook Brussels sprouts

Many vegetable dishes of cabbage kochanchikov the size of a walnut came up with people. Every nation has recipes worthy of the attention of Housewives. Still, after growing sprouts everywhere, since it is resistant to low temperatures and is not afraid of spring frosts. She is not scared and sultry summer: being a culture of a long day, she is friends with the sun, perfectly responds to heat only water! This vegetable is a wonderful property that at any state of the soil accumulation of nitrate in cabbage heads is minimal. This allows you to eat cabbage cooked and raw, feel free to freeze it for future use.

To cook Brussels sprouts delicious is not difficult. Her light-green head, a reduced copy of the white cousin, sweet. They go perfectly with other vegetables, remarkably emphasize the taste of the meat, complement the egg dishes. It should not be subjected to prolonged heat treatment, stewed, fried or cooked, this vegetable crop very quickly. Being moisture-loving plants, this kind of cabbage accumulate fluid in their heads, it remains juicy even after prolonged storage.

How to cook Brussels sprouts in the oven

The vegetables in the finished dish can play the main melody or serve as a background flavor, shading and adding meat, fish, egg dish. Brussels sprouts in the oven copes with both roles. Little heads, generously bathed in cheese or cream sauce, form a vegetable casserole that will please to its low calorie people weight watchers. In the composition of the vegetable mixture, zapekalsya with meat or meat balls Brussels sprouts are not only delicious, but also beautiful.

Brussels sprouts — recipes pan-fried

For Housewives, employed and who do not like long and complicated cooking, this vegetable is a miracle as well. Brussels sprouts in the pan cooks very quickly. She looks great in the composition of eggs, omelets, sauteed vegetable mix. Heads can be fried in oil, whole or cut into two or four parts, pyrovate in breadcrumbs or cooked in batter. Every recipe chosen will be simple, and the finished dish is delicious and healthy.

How to cook Brussels sprouts in a slow cooker

Great household kitchen appliances simplifies the life of modern people. Cooking Brussels sprouts in a slow cooker will take a few minutes, this will preserve the useful properties of the product, while maintaining, to the extent possible, its complex biochemical composition. Especially good for this slow cooker features steamer. It can help to boil the cabbage head for a couple, stew, bake – to cook all that tells your imagination.

How to cook Brussels sprouts frozen

Excited to be able to save the Brussels heads in the freezer – to enjoy diet meals of vitamin vegetables all year round, regardless of season. At home you can harvest the heads separately or as part of vegetable mixes. Do not break your head over the question of what to cook from frozen Brussels sprouts. It is appropriate wherever you would use fresh cabbage head.

Dishes of Brussels sprouts

Because this cabbage variety extensively grown in the Mediterranean countries, tips on its preparation should look the same. Many delicious recipes with Brussels sprouts was invented in Italy, Spain, Greece. As a garnish it is actively used by French and German residents. Cook vegetable dishes of different Nations for your children, explore with them the national cuisine. Let the vegetable dish is not just «a cabbage», and overseas exotic food from distant mysterious country.

Salad with Brussels sprouts

  • Cooking time: 10-15 minutes.
  • Servings: for two persons.
  • Calorie serving: 72 calories (100 grams).
  • Purpose: salad, for dinner.
  • Cuisine: European.
  • Level of preparation: easy.

A simple salad with Brussels sprouts and apples is consistent with the traditions of Russian cuisine. Cabbage balls cut into julienne, green apples cut into thin wedges. The quantity of cabbage and apples may change according to your desire. Salad – a godsend for those seeking to lose weight. You can eat it even for dinner, if you replace the sour cream with homemade yoghurt. This dish is not only low in calories, but has a perfect match of protein, fat and carbohydrates (PFC).

Ingredients:

  • Brussels sprouts – 300 g;
  • green Apple – 1-2 PCs.;
  • parsley – 1 small bunch;
  • low-fat sour cream or yogurt – 1/2 Cup;
  • salt, black pepper.

Method of preparation:

  1. Before cooking Brussels sprouts, wash. Apples clear from the skin. Greens rinse thoroughly under running water and dry.
  2. Chop cabbage and apples into sticks, mix. Add finely chopped greens.
  3. Don’t forget to salt the salad and season with pepper.
  4. Add sour cream or unsweetened homemade yogurt.

Soup of Brussels sprouts

  • Cooking time: 25-30 minutes.
  • Servings: three to four persons.
  • Calorie serving: 44 calories (100 grams).
  • Purpose: a first course, dietary and infant food.
  • Cuisine: European.
  • Level of preparation: easy.

Cream soup and soup included in the Russian kitchen recently, but in Europe they are popular and traditional. Light and delicate, varied, delicious, beautiful, they conquer the hearts and stomachs of countrymen. Cream soup of Brussels sprouts cooked very quickly. It is served with egg and white breadcrumbs, decorate with a sprig of greenery. Offer this soup to the child who is reluctant to eat vegetables, and you will be pleasantly surprised by his appetite.

Ingredients:

  • Brussels sprouts – 600 g;
  • onion (big) – 1 PC.;
  • potatoes (large) – 2 PCs.;
  • cream of any fat content of 100 ml;
  • butter – 1 tbsp;
  • salt, nutmeg, pepper.

Method of preparation:

  1. Onion cut into half rings and fry in butter in a saucepan with a thick bottom or the bowl multivarki.
  2. Pour fried onions liter of boiling water. Immerse in boiling water vegetables, sliced. Boil until cooked potatoes. Add the cream.
  3. Preroute the mixture in the bowl of a blender, bring puree to a boil. Salt and add spices. Serve soup with croutons and half a boiled egg.

Brussels sprouts for the winter

  • Cooking time: 25-30 minutes.
  • Servings: three to four persons.
  • Calorie serving: 44 calories (100 grams).
  • Purpose: a first course, dietary and infant food.
  • Cuisine: European.
  • Level of preparation: easy.

If you grow miniature heads by yourself, you should freeze them. This is the best way to fill the sparse winter diet with vitamins and minerals. But if the harvest is great, but you want something new – try to marinate the cabbage head. The easiest recipe for Brussels sprouts for the winter will be described below. Cabbage, a little petiolate celery, bell pepper and thoughtful marinade are the ingredients of gourmet snacks.

Ingredients:

  • Brussels sprouts – 0.5 kg;
  • Bulgarian red pepper – 1 PC.;
  • petiolar celery – 2-3 stems;
  • rock – salt- 1 tsp;
  • sugar – 2 tsp.;
  • vinegar (9%) – 3 tsp;
  • black pepper, allspice, cloves asterisk – 5-7 pieces;
  • Bay leaf, garlic is optional.

Method of preparation:

  1. Immerse cabbage in boiling water and keep on low heat for 5 minutes. At the last minute, add the bell pepper, cut into strips. Drain the broth.
  2. In sterile banks lay hot heads and fill them with the boiling marinade.
  3. For the marinade boil a liter of water, dissolving salt, sugar and adding spices. Boil the brine for three minutes. Add the vinegar and remove from heat.
  4. Boiling the mixture pour the vegetables, ocuparte jar tightly. Keep a snack in the cellar or the fridge.

Brussels sprouts baked in the oven

  • Cooking time: 30 minutes.
  • Servings: five to six persons.
  • Calorie serving: 89 calories (100 grams).
  • Purpose: for Breakfast, main dish.
  • Cuisine: European.
  • Level of preparation: easy.

If the cabbage you just dietary product, rich in fiber, if you are convinced that vegetables cannot be cooked delicious – definitely try this dish. Executed in heat-resistant form, Brussels sprouts baked with cheese, bacon and almond does not leave indifferent even experienced gourmets. It can be made from fresh or frozen cabbage heads. Properly cooked casserole has a beautiful crispy cheese-almond crust.

Ingredients:

  • Brussels sprouts 0,7-0,8 kg;
  • bacon is 120-150 g;
  • cheese – 120 g;
  • egg – 3 PCs.;
  • sour cream – 200 g;
  • almonds (petals) – 40 g;
  • salt, pepper, nutmeg.

Method of preparation:

  1. Washed cabbage balls, boiled in salted water for five minutes.
  2. Heatproof bowl with high sides grease with butter, put the cabbage in a single layer (whole heads or half).
  3. Cut the bacon in cubes. Well, if the meat product is no less than fat. You need to add it to the cabbage heads distributed evenly over the entire area of the form.
  4. Start doing the fill. Mix eggs, sour cream, two-thirds of the cheese, grated on a grater. Add a little salt, spices to taste.
  5. Carefully pour cabbage mixture and bacon. Sprinkle remaining cheese (about 40 grams) and almond.
  6. You only have to bake the dish in the preheated oven until Golden brown (approximately 20 minutes).

Brussels sprouts with chicken

  • Cooking time: 45-50 minutes.
  • Servings: two to three persons.
  • Calorie serving: 89 calories (100 grams).
  • Purpose: for dinner, second course.
  • Cuisine: European.
  • Level of preparation: easy.

If to the previous recipe add the chicken – you will get a balanced meal, moderately easy, so as not to cause drowsiness and heaviness in the stomach, yet well-saturated, giving strength and vigor. Chicken with Brussels sprouts in the oven turns out tender, soft, melting in your mouth, and Golden crust that is formed when baking makes the dish incredibly tasty.

Ingredients:

  • Brussels sprouts – 0.3 kg;
  • chicken fillet – 0.5 kg;
  • milk – 300 ml;
  • butter – 30 g;
  • flour – 30 g;
  • hard cheese – 50 g;
  • salt, pepper.

Method of preparation:

  1. Immerse the fillet in boiling water and boil for 20-25 minutes. Remove and leave to cool.
  2. Prepared cabbage pour boiling water, simmer for 10-15 minutes. Drain on paper towel and cool slightly.
  3. You need to make the sauce. Flour pour a small amount of milk, stir until smooth, gradually infusing all 300 ml. Put in the mixture of oil, start to cook, stirring constantly. Don’t forget to add salt and pepper. Cooking time – no more than three minutes.
  4. Prepare the cabbage (a large divide in two parts), the chicken cut in large cubes. RUB cheese on fine side of grater.
  5. On the bottom of the form put the mixture of cabbage balls and chicken, pour sauce, sprinkle cheese. You bake the dish in the oven until beautiful brown.

Brussels sprouts, Korean — recipe

  • Cooking time: 20-30 minutes (not including time for marinating).
  • Number of servings: 6-8.
  • Calorie serving: 58 calories (100 grams).
  • Purpose: salad, vegetable cold appetizer.
  • Cuisine: Eastern.
  • Level of preparation: easy.

Vegetables cooked in Korean, are incredibly popular, especially when winter comes. Cooking sites full of recipes with bright photos of salads with Korean spices. In supermarkets and markets for such snacks provide a special shopping place. Good Brussels sprouts in Korean, made at home. It is so delicious and beautiful that you had to move the carrots and beets that are leaders in popularity among Korean salads. Having prepared it once, you will become an ardent admirer of the sharp miniature cabbage forever.

Ingredients:

  • Brussels sprouts – 450 g;
  • carrots – 450 g;
  • vinegar (9%) – 3 tbsp;
  • sugar – 2 tbsp;
  • salt – 1 tbsp;
  • olive oil – 4 tbsp;
  • garlic – 1 clove;
  • a mixture of peppers, ground – 0.5 tsp.

Method of preparation:

  1. Immerse cabbage in boiling water, close the lid, leave for 5-10 minutes without fire.
  2. Peel the carrots and shred on a special grater. Add to it the garlic, passed through the press.
  3. Combine in a jar, salt, sugar, pepper, oil, vinegar. Add 50 ml of water. Stir the contents, intensely shaking the jar.
  4. Mix vegetables, pour them with the marinade, cover prodavlivaet smaller size and let stand in the refrigerator for a day or longer.

Brussels sprouts in batter – recipe

  • Cooking time: 30 minutes.
  • Servings: two to three persons.
  • Calorie serving: 56 calories (100 grams).
  • Purpose: for Breakfast, main dish.
  • Cuisine: European.
  • Level of preparation: easy.

Wonderful step by step recipe for cooking Brussels kochanchikov in the pan will satisfy fans of braised and roasted vegetables. Roasted Brussels sprouts tempura is especially good with rice or mashed potatoes as a complex side dish to meat dishes. It can be a standalone dish, especially for people who follow low-calorie diet. The dish will turn out useful, if you use a non-stick pan.

Ingredients:

  • Brussels sprouts – 400 g;
  • egg – 3 PCs.;
  • starch – 2 tbsp;
  • sour cream – 1 tsp.;
  • vegetable oil — 50 ml;
  • salt, pepper.

Method of preparation:

  1. Boiled cabbage head. Fresh boiled up to 10 minutes, frozen – 15-20. Cool them, drain on paper towel.
  2. Whites and sour cream, beat with a mixer.
  3. Separately mix the yolks and starch, podsalivaya, add pepper. Connect the two parts of the mixture, gently stir them with a spoon.
  4. Every head, swirl in batter, fry in a pan on all sides until Golden brown.

Marinated Brussels sprouts quick cooking

  • Cooking time: 15 minutes.
  • Servings: two half-liter cans.
  • Calorie serving: 68 calories (100 grams).
  • Purpose: preparation for the winter.
  • Cuisine: European.
  • Level of preparation: easy.

Snack which you can prepare in a hurry from fresh or frozen small cauliflower – pickled Brussels sprouts. For its preparation you will need no more than 15 minutes of time. To eat the dish after two or three hours after cooling, but a special charm to the vegetables reach after a day or two. Frozen cabbage balls to defrost is not necessary.

Ingredients:

  • Brussels sprouts – 0.5 kg;
  • carrots – 1-2 PCs.;
  • salt – 1 tbsp;
  • sugar – 1 tbsp;
  • vinegar (9%) – 2 tbsp;
  • vegetable oil – 3 tbsp

Method of preparation:

  1. Boil the cabbage in water for 5 minutes (frozen – 10). Add the sliced carrots, bring to boil and drain vegetables in a colander.
  2. All components of the marinade, bring to a boil, control the dissolution of salt and sugar.
  3. Fold the hot vegetables in jars, pour boiling marinade, cool and refrigerate. You can roll up and hide for the winter.

Brussels sprouts with mushrooms – recipe

  • Cooking time: 25 minutes.
  • Servings: for three persons.
  • Calorie serving: 72 calories (100 grams).
  • Purpose: the main course for dinner.
  • Cuisine: European.
  • Level of preparation: easy.

As a light, tasty, healthy lunch good Brussels sprouts with mushrooms. You can use frozen, but it turns out especially tender fresh cabbage. Buying the Brussels head, focus on the freshness of the upper leaves. Appearance of this vegetable is a guarantee of quality. For meals, you will need mushrooms or oyster mushrooms, onions and garlic.

Ingredients:

  • Brussels sprouts – 500 g;
  • mushrooms – 300 g;
  • onion – 1 PC.;
  • garlic – 2 cloves;
  • vegetable oil – 4-5 tbsp;
  • salt, pepper, herbs, lemon juice.

Method of preparation:

  1. Balls of cabbage, boiled in salted water 5-10 minutes, then remove and cut each into 2-4 pieces.
  2. Fry mushrooms with onions until evaporation. Add cabbage, crushed garlic. Pripravljena salt and pepper. If necessary, add 50-100 ml of water, simmer 10 minutes.
  3. Add greens and lemon juice. After a minute turn off the flame, serve warm.

Omelet with Brussels sprouts

  • Cooking time: 25 minutes.
  • Servings: for two persons.
  • Calorie serving: 83 calories (100 grams).
  • Purpose: for Breakfast, for dinner.
  • Cuisine: European.
  • Level of preparation: easy.

If you need a very quick Breakfast – please note on this recipe. It is the base, includes a minimum of products. If you wish, you can Supplement and improve it, adding paprika, tomato, mushrooms, green beans all that much. Such an omelet with Brussels sprouts can be fried on a frying pan under the lid or bake in the oven.

Ingredients:

  • Brussels sprouts – 220-250 g;
  • egg – 2 PCs.;
  • milk – 50 ml;
  • olive oil – 1 tbsp;
  • salt, pepper, parsley.

Method of preparation:

  1. Quarter the Brussels balls, quickly fry in butter, pour lightly beaten mixture of milk and eggs.
  2. Cover skillet, keep on low heat for 5-7 minutes. When serving, sprinkle the dish with greens.

How to freeze Brussels sprouts

If you are growing this delicious cabbage themselves from the variety of varieties choose those that ripen early. Plant plant grows long and can be harvested in stages. Remove and freeze the lower head that reached a diameter of 3-4 cm, and the top may continue to grow. Before how to freeze Brussels sprouts for the winter, boil it in salted water for 5-7 minutes. Remove the excess moisture. Freeze heads on pallets at temperatures above minus 20 degrees, and later put in bags for storage.

Video: Brussels sprouts with bacon