In order for the micro-heads to be cooked both outside and inside, it is necessary to cut off the stumps and make a cruciform incision of the head of cabbage. This will allow the steam to get inside the head of cabbage.
I bought half a kilo of these Brussels sprouts for 1 €. Worried about how to cook a bag of these critters. Climbed into the Internet. Under the cut is the advice of a real chef.

To boil Brussels sprouts, you need to spend very little time. It takes no more than 5-7 minutes to bring the fresh product to readiness. The frozen vegetable should be cooked for about 10-12 minutes. When using a double boiler, the manipulation time is 25 minutes. In general, this product is neither capricious nor demanding. If the exposure time is observed, it is difficult to spoil it. Both traditional cooking methods and the use of modern devices are suitable for processing a component.

How to cook Brussels sprouts in a saucepan? To deliciously boil Brussels sprouts in a saucepan, you need not only to know how much to keep the product in boiling water, but also to follow the sequence of actions correctly.
Carefully remove the fresh vegetable from the stump, remove yellow leaves and dark places, rinse in cool water. There is no need to defrost frozen products!
We spread the blanks in a saucepan, fill them with water so that the liquid covers the contents. We put the container on high heat and bring to a boil. After that we reduce the intensity of the heat.
cabbage in a saucepan
Advice: Normally, the product has a sweetish taste. If the finished dish tastes a little bitter, then the next time you cook it, add a teaspoon of vinegar, a little salt and pepper, and a pinch of sugar to the water.
The fresh component needs to be boiled for 5-7 minutes, frozen - 10-12 minutes. It remains only to check the readiness of the vegetable by piercing it with a fork and you can drain the water.
Do not immediately pour boiling water over the Brussels sprouts, trying to reduce the cooking time. This will really help to win a couple of minutes, but the quality of the finished dish will noticeably decrease. Its taste will also suffer.

How to cook Brussels sprouts in the microwave, multicooker and double boiler?
If you want to cook boiled vegetables in some unusual way, you should try these options:

In the microwave. Place fresh or frozen Brussels sprouts in a suitable bowl with high sides. For 400 g of vegetables, take a quarter glass of water and fill in the product. Having set the power to 800 watts, the workpiece needs to be cooked for no more than 5 minutes. After the indicated time, add salt to the mass, pepper and mix. Cook it for another 5 minutes at the same power.
In a slow cooker. The device can also be used as a saucepan, but it is better to use the "Steam" function if it is present. In this case, we put the blanks in a special basket and add them. Pour some water into the bowl, assemble the structure and close the lid. The duration of the manipulation is 20-25 minutes, but 10 minutes after the start of processing, the bookmark should be checked.

In a double boiler. How much to cook cabbage in a double boiler depends on the power of the appliance. On average, the process does not take more than 20-25 minutes. The main thing is to arrange the components so that they do not interfere with each other and do not interfere with the steam supply. Salt the bookmark either at the very beginning, or after turning off the steamer.
boiled cabbage on a plate
Do not boil other vegetables at the same time as Brussels sprouts, regardless of the approach option. The tender pulp of a vegetable actively absorbs odors and any neighborhood can negatively affect the result. (from)

Alexander Gushchin

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

Content

The fruits of Brussels sprouts are a real find for lovers of vegetables and connoisseurs of a healthy lifestyle. Each miniature head of cabbage, like a chest with a complex set of vitamins and minerals, gives people health, vigor, longevity. Soups, salads, vegetable stews with cute little cabbage are beautiful and extremely tasty.

How to cook Brussels sprouts

Many 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 the sultry summer either: being a culture of a long day, she is friends with the sun, reacts perfectly to the heat - just water! This vegetable has a wonderful property - in any condition of the soil, the accumulation of nitrates in the heads of cabbage is minimal. This allows you to eat the vegetable boiled and raw, boldly freeze it for future use.

It is not difficult to cook this vegetable deliciously. Its light green heads, a smaller 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 culture is stewed, fried or boiled very quickly. Being a moisture-loving plant, this vegetable accumulates liquid in its heads, and remains juicy even after prolonged storage.

In the oven

Vegetables in a ready-made dish can play the main melody or serve as a flavoring background, shading and complementing meat, fish, egg dishes. Oven Brussels sprouts do both well. Small heads, generously doused with cheese or creamy sauce, form a vegetable casserole, which will delight people watching the figure with their 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.

Frying Pan Recipes

For busy housewives who do not like long and complicated cooking, this vegetable is a miracle as good. Brussels sprouts cook very quickly in a pan. It looks great in fried eggs, omelets, stewed vegetable mixtures. The heads can be fried in butter or cut into two or four pieces, 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 multicooker

Household appliances make life easier for modern people. Cooking in a multicooker will take a few minutes, while maintaining 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 boil cabbage heads for a couple, stew, bake - cook whatever your imagination tells you.

Frozen

I am pleased with the opportunity to keep the Brussels heads in the freezer - you can enjoy dietary meals from vitamin vegetables all year round, regardless of the season. At home, you can harvest the heads of cabbage separately or as part of a vegetable mixture. Do not rack your brains over the question of what to cook from frozen Brussels sprouts. It is appropriate wherever you would like to use fresh.

Brussels sprouts dishes

Since this vegetable is actively grown in the Mediterranean countries, you should look for advice on its preparation there. Many delicious recipes with vegetables were invented in Italy, Spain, Greece. The French and the people of Germany actively use it as a side dish. Prepare vegetable dishes of different nations for your children, explore national cuisines with them. Let the vegetable dish be not easy for them, but an 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 in keeping with the traditions of Russian cuisine. The vegetable is cut into strips, green apples are cut into thin cubes. The amount of the main vegetable and apples can be varied as you wish. Salad is a godsend for those seeking 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 a perfect match 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:

1. Rinse the vegetable before cooking. Peel the apples. Rinse the greens thoroughly under running water and dry.
2. Cut the main component and apples into thin strips, mix. Add finely chopped greens.
3. Don't forget to salt the salad and season with pepper.
4. Season 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. The creamy brussels sprouts soup cooks very quickly. It is served with an egg and white croutons and decorated with a sprig of greens. Offer this 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:

1. Cut the onion into half rings and fry in butter in a heavy-bottomed saucepan or multicooker bowl.
2. Pour a liter of boiling water over the fried onions. Dip vegetables, cut into pieces, in boiling water. Boil the potatoes until tender. Add cream.
3. Puree the mixture in a blender bowl and bring the puree to a boil. Salt and add spices. Serve the soup with croutons and half a boiled egg.

Preparation for the winter

• Cooking time: 25-30 minutes.
• Servings: for three to four persons.
• Caloric content: 44 kcal (in 100 g).
• Purpose: first course, baby and diet food.
• Cuisine: European.
• Difficulty: easy.

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

Ingredients:

• main component - 0.5 kg;
• red bell pepper - 1 pc.;
• stalked 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.

Cooking method:

1. Dip the main vegetable in boiling water and simmer for 5 minutes. At the last minute, add the bell peppers, cut into strips. Drain the broth.
2. Spread hot heads of cabbage in sterile jars and fill them with boiling marinade.
3. For the marinade, boil a quart of water, dissolving the salt, sugar, and spices. Boil the brine for three minutes. Add vinegar and remove from heat.
4. Pour the vegetables with a boiling mixture, seal the jar tightly. Store your snack in your cellar or refrigerator.

Baked in the oven

• Servings: for five to six persons.
• 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 deliciously, be sure to try this dish. Made in a heat-resistant form, baked Brussels sprouts with cheese, bacon and almonds does not leave indifferent even seasoned gourmets. It can be made from fresh or frozen cabbage heads. A properly cooked casserole has a deliciously crispy almond cheese 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:

1. Boil the washed cabbage balls in salted water for five minutes.
2. Grease a heat-resistant container with high sides with oil, lay out the cabbage in one layer (whole heads of cabbage or halves).
3. Dice the bacon. It is good if there is no less meat in the product than lard. You need to add it to the cabbage heads, distributing it evenly over the entire area of \u200b\u200bthe mold.
4. Start filling. Combine eggs, sour cream, two-thirds of the grated cheese. Add a little salt, spices to taste.
5. Pour in the mixture gently. Sprinkle the remaining cheese (about 40 grams) and almond petals on top.
6. It remains only to bake the dish in a preheated oven until golden brown (this will take about 20 minutes).

With Chiken

• Cooking time: 45-50 minutes.
• Caloric content: 89 kcal (100 g).
• Purpose: for lunch, main 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 it is excellently nourishing, giving strength and vigor. Chicken with Brussels sprouts in the oven turns out to be tender, soft, melting in the 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:

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

Korean recipe

• Cooking time: 20-30 minutes (excluding marinating time).
• Servings Per Container: 6-8.
• Caloric content: 58 kcal (100 g).
• Purpose: salad, vegetable cold appetizer.
• Cuisine: oriental.
• Difficulty: easy.

Korean-style vegetables are incredibly popular, especially when winter comes. The culinary sites are full of recipes with pictures of colorful salads with Korean spices. In supermarkets and markets, special trading places are allocated for such snacks. Homemade Korean style Brussels sprouts are good. It is so tasty and beautiful that it should have long ago moved carrots and beets - the leaders in popularity among Korean salads. Having cooked 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:

1. Dip the heads of cabbage in boiling water, close the lid, leave for 5-10 minutes without heat.
2. Chop the peeled carrots on a special grater. Add garlic, passed through a press, to it.
3. Combine salt, sugar, pepper, oil, vinegar in a jar. Add 50 ml of water. Stir the contents by shaking the jar vigorously.
4. Mix vegetables, pour marinade over them, press down with a smaller lid and refrigerate for 24 hours or longer.

Batter recipe

• Cooking time: 30 minutes.
• Servings Per Container: for two to three persons.
• Caloric content: 56 kcal (100 g).
• Purpose: for breakfast, main course.
• Cuisine: European.
• Difficulty: easy.

Wonderful step by step recipe Cooking Brussels heads of cabbage in a pan will appeal to lovers of stewed and fried vegetables. Fried in batter is especially good with rice or mashed potatoes as a complex side dish for a meat dish. It can be a stand-alone dish, especially for people on a low-calorie diet. The dish is healthy if you use a non-stick pan.

Ingredients:

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

Cooking method:

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

Pickled instant

• Cooking time: 15 minutes.
• Servings Per Container: two half liter cans.
• Caloric content: 68 kcal (in 100 g).
• Purpose: preparation for the winter.
• Cuisine: European.
• Difficulty: easy.

An appetizer that can be whipped up from fresh or frozen small heads of cabbage 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 down, but vegetables reach special charm after a day or two. You do not need to defrost the frozen cabbage balls.

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:

1. Boil the vegetable in water for 5 minutes (frozen - 10). Add the sliced \u200b\u200bcarrots, bring to a boil, and discard vegetables in a colander.
2. Bring all components of the marinade to a boil, control the dissolution of salt and sugar.
3. Place hot vegetables in jars, pour over boiling marinade, cool and refrigerate. Can be rolled up and hidden for the winter.

Mushroom recipe

• Servings Per Container: Three Persons.
• Caloric content: 72 kcal (in 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, the presentation of which is a quality guarantee. 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:

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

Omelet

• Cooking time: 25 minutes.
• Servings Per Container: for two.
• Caloric content: 83 kcal (in 100 g).
• Purpose: for breakfast, for dinner.
• Cuisine: European.
• Difficulty: easy.

If you need a very quick breakfast, check out 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, asparagus beans - whatever you like. This omelet can be fried in a skillet under the lid or baked in the oven.

Ingredients:

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

Cooking method:

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

How to freeze Brussels sprouts

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

Video: with bacon

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Discuss

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

Brussels sprouts are very convenient products. It can be eaten as a separate fresh product. It is very good for the heart, improves complexion, tightens the skin.

Freezing this miracle of scientific selection is as easy as shelling pears: put all the balls on a tray, like dumplings and that's it. And after freezing, I put it in a bag and is ready for winter.

To create culinary masterpieces it is also easy from frozen Brussels sprouts, they turn out to be no less useful than from fresh ones, and they do not lag behind in taste.

Vegetables are good, but they work best with meat. We bring to your attention a recipe under the uncomplicated name "Balls".

To prepare it you will need:

• 300g frozen Brussels sprouts
• 300g minced meat;
• 5 tbsp tomato paste;
• 5 tbsp sour cream.

These are the main ingredients. You can take any minced meat. Instead of tomato paste, sauce is suitable, tomato juice or fresh grated tomatoes, but you need twice as much, that is, 10 tbsp.

Minced meat is salted, pepper, chopped bay leaf are added, balls are formed, the size of a ball of Brussels sprouts, as small as possible.

Cabbage and meatballs are fried in a frying pan for 10 minutes, after which they are poured with 1 glass of water, meat or vegetable broth.

Tomato paste and sour cream are also added there. The dish with the dish is placed in the oven for 15-20 minutes at 180 degrees. Ideally, the filling should thicken and the top of the dish will brown.

Bitterness is one of the side effects in Brussels sprouts. He can ruin even the most delicious dish.

Fortunately, it is felt even in a raw ingredient and indicates that the cabbage is not quite young.

But, if you've tasted the cabbage and found a bitter taste in the aftertaste, just put off preparing the main course and follow our advice.

The easiest way to remove the bitter aftertaste is to kill it with spices, namely basil, marjoram, prefabricated compositions such as Provencal herbs and others. Adding garlic to the dish will help.

If you want not to be cunning, but truly make this ingredient perfect, do not be lazy and boil it for 5 minutes in salted water with a pinch of sugar and 1 tsp. vinegar per liter of water.

After that, the cabbage will be very tasty, but it should be borne in mind that it is already half ready and cut the subsequent heat treatments by half.

So, if you are planning a vegetable stew or goulash with the addition of cabbage, cook all the ingredients a full cycle, and 15 minutes before cooking, add the cabbage.

Cooking Brussels sprouts in a multicooker is as easy as cooking on the stove. It can be fried in batter, poured over with egg-sour cream sauce and baked in baking mode, boil soups and stew stews.

A simple and tasty recipe that both children and adults love: Brussels sprouts baked under a cheese and mayonnaise crust.

To prepare such a dish in a slow cooker, cabbage heads boiled until half cooked are poured with a sauce of 150 ml of mayonnaise and 200 g of hard grated cheese.

All this is baked for about 20 to 30 minutes until the sauce forms a blush and thickens.

Potatoes can be added to cabbage. For this, small round potatoes are peeled, washed, boiled until half cooked and mixed with cabbage heads, after which they are poured with the same sauce.

Young spring potatoes with cabbage will be prepared exceptionally tasty.

The finished culinary art is sprinkled with green dill and served warm.

Brussels sprouts look like a regular white cabbage only a very, very small copy. Having tried Brussels sprouts once, do not rush to refuse it. Yes, its taste is not for everybody, it happens that it tastes only a little bitter, and sometimes it tastes strong, but it has a number of vitamins, antioxidants and a lot of other useful things for our body. Of course, you cannot do without contraindications, before buying and preparing dishes with Brussels sprouts, be sure to study all the pros and cons.

Choosing Brussels sprouts, we take fresh, green, dense heads of cabbage without dry, yellow and damaged leaves.

Brussels sprouts can be boiled, fried, baked, soups, hot salads. You can cook both fresh and frozen cabbage.

Cooking Brussels Sprouts:

Just before cooking with Brussels sprouts

remove the first leaves, especially if they are yellowed or damaged, rinse in clean cold water. We cut off the stump and slightly make an incision in the form of a cross, so that we can get rid of the bitterness at least a little.

How much to cook Brussels sprouts?

Gently put the cabbage in boiling salted water, cover with a lid as soon as the water boils, remove the lid (cabbage has an unpleasant smell) and cook for about 7 minutes. It is very important not to digest.

How much to steam Brussels sprouts?

In a steamer, Brussels sprouts are cooked for 25 minutes. And this cooking method is considered the most correct, because steamed cabbage retains all its useful properties.

How much to fry Brussels sprouts in a pan?

Cabbage is fried in batter or with vegetables for about 7 minutes.

How much to cook frozen Brussels sprouts?

Boil frozen cabbage after boiling water for 12-15 minutes.

The cabbage is cooked in the microwave for 10 minutes.

If the bitterness is strong, then, most likely, it will get rid of it, it will not work, but you can interrupt it with spicy spices. For example, aromatic garlic, rosemary, basil, mint will overlap the characteristic bitterness of Brussels sprouts. Also, do not forget about lemon juice, olive oil.

You should also try to remove the bitterness and smell by draining the first water immediately after boiling, then pour boiled water and cook for 5 minutes. Also add a teaspoon of sugar and lemon juice.

After cooking:

To preserve the beautiful green color, you can place the boiled Brussels sprouts in water with ice cubes for 1 minute.

Enjoy your meal!!!

There is a lot of cabbage in the world. But not every type of it is popular with people. For example, white cabbage, cauliflower or broccoli are loved by many, but Brussels sprouts, their sister, are much less popular. Although this is only in the vastness of our state. But residents of Western European countries eat it with pleasure. After all, this vegetable is not only tasty, but also healthy. In Europe, as they say, every dog \u200b\u200bknows how to cook Brussels sprouts. But here, unfortunately, not all gourmets know this yet. For domestic summer residents, the cultivation of Brussels food seems to be senseless and strange.

Procession around the world

It is impossible to meet such cabbage in the wild. It was bred artificially in Belgium (hence the vegetable took its name). Today, the best authors and presenters of popular science TV and radio programs are presented with Crystal Brussels sprouts as a prize.

Researchers believe that the great Carl Linnaeus decided to award the plant with this name. In a short amount of time, the fruit gained popularity throughout Europe and even in the United States. The culinary experts of these countries have learned how to cook Brussels sprouts. There is an opinion that the cultivation of vegetables began in the middle of the 18th century. And already in the first fifteen years of the next century, cabbage from Brussels began to be grown in Holland, France, USA, Great Britain, Canada and Germany. By the middle of the same century, the Brussels delicacy began to grow in Russia. But here he was raised in rather small quantities. The harsh climatic conditions were said to be to blame. Today, residents of countries such as India and China not only love this vegetable, but also know how to cook Brussels sprouts deliciously.

We buy and store

Choosing and preserving Brussels sprouts is a responsible and difficult business. To purchase high-quality vegetables, consider them: there should be no dark spots on the top leaves, and rot on the heads of cabbage and stems themselves. If there is a yellow color on the product, this is a sign of the low quality of the plant. The best are dense, small, strong heads of cabbage of bright green color. You can store Brussels sprouts in the refrigerator and in the freezer (for this you need to separate each head of cabbage from the stem).

That it was not bitter

Brussels sprouts have some side effects. One of them is bitterness. She can ruin the most delicious dish. You can also feel a bitter taste in the raw product, which is evidence that it is not very young. If, after tasting the fruit, a bitter aftertaste remains, there are some tips to follow on how to cook Brussels sprouts.

To get rid of the undesirable phenomenon, you need to boil the fruits in a solution of one liter of water, one teaspoon of vinegar and a pinch of salt. All this is being prepared for five minutes. The cabbage will be incredibly tasty and half cooked. Therefore, further heat treatment will be halved. You can also use another method that will help get rid of bitterness: experts recommend adding garlic and spices (marjoram, Provencal herbs, basil and others) to the finished dish.

Frozen semi-finished product

Let's look at how to cook frozen Brussels sprouts. This dish is called "Balls". You need to take 300 grams of frozen Brussels sprouts, the same amount of any minced meat, five tablespoons of sour cream and tomato paste.

Salt and pepper the minced meat, add chopped bay leaf to it. Now from the resulting composition, download balls the size of a head of Brussels sprouts. Fry cabbage and meat balls in a pan for about ten minutes, then pour them with one glass of broth or ordinary water. Add sour cream and tomato paste to this. Put the finished dish in a mold and put it in an oven preheated to 180 degrees for 15-20 minutes. The food should be golden on top, and the gravy should thicken.

Something else about frozen food

Many housewives often wonder how much to cook frozen Brussels sprouts? For some reason they think that the longer it takes, the better. But this is a deep misconception. Such a product is cooked for 10-12 minutes in salted water. After all, before the vegetables were frozen at the factory, they were prepared a little beforehand, so further cooking does not require much time.

I would like to say a few more words about how to cook frozen Brussels sprouts in the microwave. After all, today this household appliance is in almost every kitchen, and it takes the same active part in creating various dishes, like a gas stove and an electric oven. So place the frozen fruit in a dish, add a quarter cup of water, and cook for about ten minutes. To check if the food is cooked, you need to cut one vegetable in half and see if it is thawed. Let the treat stand for two to three minutes before final consumption.

But the best thing to do is figure out how to cook frozen brussels sprouts. In this case, it will preserve all its nutrients as much as possible.

We bake in the oven

A vegetable from Brussels can not only be boiled and fried, but also baked. While the first two processes are a rather difficult process, then baking Brussels sprouts is even more difficult. Below is one of the ways to prepare a vegetable in this form.

Ingredients:

We remove the tough extreme leaves from the cabbage and wash the vegetables. For one or two minutes in boiling water, blanch them with celery and half a lemon. After that, put the cabbage in a colander and let it dry a little. Now in a container, mix olive oil, nutmeg, rosemary, juice of half a lemon, salt, pepper and one clove of chopped garlic. Put the cabbage in a fireproof dish, after dipping each head in the prepared sauce. We bake the food at 170 degrees for 50 minutes. From time to time, the heads of cabbage should be turned over. A ready-made meal with chopped garlic and parsley is served.

Now let's boil

Every housewife knows how to cook Brussels sprouts. But not all professional chefs will tell you how to do it correctly. And yet the matter is not so simple. First, it follows under the stream of flowing cold water rinse the cabbage heads. Then, in the place where the stalk of the vegetable is attached to the head of cabbage, make a cross-shaped incision. The procedure is carried out on each fruit intended for cooking. So it will cook evenly and well. Secondly, the washed and cut products are placed in a large container.

They should occupy a maximum of a third of the total volume of the pan. Otherwise, the cabbage will swell during cooking and float to the surface. Thirdly, water must be poured into the vessel so that a third of it is free. All this is put on a moderate fire. You should wait until the cabbage boils. After the liquid is covered with bubbles, you need to reduce the heat. Heads of cabbage are boiled on a quiet fire for about five to six minutes. Season with a little lemon juice one minute before removing it from the stove.

You can't spoil cabbage with cheese

Here's another recipe that tells you how to cook Brussels sprouts with cheese. For the dish, you will need half a kilogram of heads of cabbage, 150 grams of cheese, salt and pepper to taste, 20 grams of butter.

Boil the heads of the "brusselka" in salted water for three to four minutes. We discard them in a colander and let the liquid drain. Grease the pan or mold with oil and spread the cabbage. Salt and pepper the dish. Rub the cheese and sprinkle it on the vegetables. We send all this to the oven and bake for 20 minutes.