Brussels sprouts - stem plant, reaching one meter in height, which grows from 20 to 75 small heads. They are boiled and served with butter, fried, boiled soups, whereas in its raw form, cabbage is not very tasty.
This cabbage is from part of Flanders, which later became part of Brussels. Belgians rightly consider it a national dish.
Brussels sprouts - dietary product. Regular use of this product reduces the risk of cancer and heart disease.
Cabbage is useful for pregnant women as a source of folic acid. In this variety of cabbage there is a lot of vitamin C, as well as other micro and macro elements: iron, phosphorus, potassium, vitamins of group B and A. In addition, there is a huge amount of fiber in it.
Preliminary preparation
For a start, small coaches are cut from the stem, wilted and darkened leaves are removed. Rinsed under running water. For many dishes, cabbage is better to boil beforehand.. To do this, simply place it in boiling salted water for 5 to 10 minutes. Frozen cabbage practically does not lose its useful properties, it is well stored, and in the finished dish is no worse than fresh. Cooking time for frozen cabbage is literally 5 minutes longer.
Meat Recipes
Meat dishes with Brussels sprouts do not require a separate side dish. Cabbage is combined with any kind of meat, starting with the most expensive, and ending with budget options. But we must bear in mind that cabbage has a strong peculiar odor that can kill the faint aromas of other ingredients.
With bacon
In the oven
Ingredients:
- Brussels sprouts - 500 gr;
- bacon - 200 g;
- hard cheese - 100 gr;
- onions - 2 pcs;
- vegetable oil - 50 ml;
- sour cream - 200 gr;
- dry Provencal herbs;
- cream - 2-4 st. l;
- ground black pepper;
- salt.
- Cabbage a little boil, drain in a colander, let drain.
- Put the finely chopped bacon on a dry, well warmed pan, fry for 5 minutes, so that it starts up the fat.
- Add onion, chopped half rings to bacon, fry for 5 minutes.
- Put in a bowl Brussels sprouts, onions, bacon. Add salt, spices, cream and sour cream, mix everything.
- Place in a sufficiently deep form (the dish should not reach the top edge of the form 2-3 cm).
- Preheat oven to 200 degrees, set the dish for 20-25 minutes.
- Sprinkle with grated cheese, put in the oven for another 10 minutes.
Fried with potatoes
Ingredients:
- cabbage - 750 ml;
- bacon - 250 g;
- broth - 400 ml;
- paprika - 2 pieces;
- potatoes - 500 g;
- carrots - 2 pieces;
- butter - 80 g;
- flour - 1 tbsp. l;
- white wine - 100 ml;
- cream - 100 ml.
- Peel and chop the potatoes and carrots in medium thick slices.
- In a deep frying pan with a thick bottom, melt the butter, fry carrots and potatoes a little.
- Add Brussels sprouts, pour in broth and wine, simmer with the lid closed for 20 minutes.
- Cut the bacon and paprika into small cubes, add to the pan, mix, simmer for another 15 minutes.
- Introduce cream, gently pour flour. Cook for 5 minutes on low heat.
In the multicooker
Ingredients:
- cabbage - 800 g;
- bacon - 200 g;
- green onions - a small bunch;
- butter - 2 tbsp. l;
- pine nuts - a couple of handfuls;
- salt and pepper to taste.
- Cut cabbage of Brussels sprouts into halves and boil.
- In a multi-cooker in the frying mode, fry bacon until golden brown in butter. Add pine nuts, cook in the same mode for another 5 minutes. Turn off the "frying" mode.
- Add in a slow cooker cabbage and chopped onion, season with salt and pepper.Cook in baking mode for 15 minutes with the lid closed, stirring occasionally.
With turkey
In the oven in cream
Ingredients:
- Brussels sprouts - 500 g;
- sour cream - 200 g;
- boiled turkey fillet - 200 g;
- onions - 1 pc;
- carrots - 1 pc;
- vegetable oil -50 ml;
- salt, black ground pepper.
- Boil the cabbage in salted water for 5 minutes.
- Chop the onion in half rings, rub the carrots, fry the vegetables in oil for 10 minutes.
- Cut the turkey into cubes.
- Put in a deep baking dish fillets, cabbage, onions with carrots. Stir, add salt, pepper. Pour sour cream and milk.
- Bake in preheated oven at 200 degrees for 25-30 minutes.
- 5 minutes before being ready to sprinkle with grated cheese.
With melted cheese
Ingredients:
- Brussels sprouts - 500 g;
- raw champignons - 300 g;
- onion - 1pc;
- turkey fillet - 500 g;
- processed cheese - 1 pc;
- vegetable oil - 2st. l;
- water - 2 cups;
- salt to taste.
- Onions and fillets cut into cubes, mushrooms thin plates.
- Pour the oil on the preheated pan, lay out the onions, turkey and mushrooms, fry under the lid for 10 minutes.
- Put the cheesecake in the freezer for a couple of hours. Grate on a large grater.
- Boil cabbage.
- Put cabbage and cheese in a frying pan, cook another 10-15 minutes, add salt and pepper to taste.
Rolls in a multivariate
Ingredients:
- turkey fillet - 3 pcs;
- Brussels sprouts - 500 g;
- salt to taste.
- Cut the fillets in such a way that a flat sheet is obtained.
- Carefully beat off the turkey. Arrange the Brussels sprouts in a row on filet, add salt.
- Wrap cabbage in meat. Turn the sausage into a foil.
- In a multicooker pour water according to the specifications. Set the steaming bowl, select the "steamed" mode, wait until the water warms up.
- Put the rolls in a slow cooker and cook for 30 minutes.
With Chiken
In the oven
Ingredients:
- the shin or thigh of a bird with skin is 600-700 g;
- onion - 2 pcs;
- mini carrots - 200 g;
- Brussels sprouts - 500 g;
- mayonnaise, garlic, dill, rosemary, half lemon juice - for the marinade;
- 1 fresh ginger root;
- orange juice - 100 ml;
- sugar - 100 g;
- butter.
- Wash chicken parts. Without separating the skin from the pieces, make a few short shallow cuts.
Mix mayonnaise with chopped garlic, dill, rosemary and lemon juice. Grate the bird, marinate a couple of hours, and better - the night.
- Peel carrots and cabbage.
- Onions and carrots fry in butter, enter the cabbage. Put sugar in the pan, wait for the appearance of caramel foam, put grated ginger, pour in orange juice. Hold in a skillet, stirring constantly, until the sauce becomes viscous.
- In the oven, bake the chicken pieces to a blush at 200 degrees in deep form. Then add vegetables with sauce, cook for another 5 minutes. Turn off the oven, take out the dish, cover with a lid and hold for another half an hour so that the chicken is soaked.
With tomatoes
Ingredients:
- boiled chicken - 500 g;
- butter - 2 tablespoons;
- onions - 3 pcs;
- garlic - 3 cloves;
- tomatoes - 3 pieces;
- carrots - 1 pc;
- salt, black pepper;
- thyme.
- Finely chop the meat, lightly fry in butter.
- Add finely chopped onion and garlic, cook for 10 minutes over medium heat.
- Cut carrots into half rings, diced tomatoes, add everything to the chicken, stew for 5 minutes with the lid closed.
- Boil the cabbage for 10 minutes, drain the water, pour it into the pan to the other ingredients.
- Salt, pepper and add thyme, simmer another 10 minutes.
In the multicooker
Ingredients:
- Brussels sprouts - 400 g;
- onions - 2 pcs;
- boiled chicken fillet - 500 g;
- Tomato paste - 3 tbsp. l;
- sunflower oil - 4 tbsp. l;
- water - 200 ml;
- salt spice.
- Cut onions into cubes.
- Set the "baking" mode in the multicooker for 40 minutes, pour out the vegetable oil.
- Cover the onions, cook for 10 minutes with the lid closed.
- Introduce cabbage, cook another 15 minutes.
- Finely chopped boiled fillet, add to vegetables. Add salt and spices.
- Introduce tomato paste and 100 ml of water, cook until the end of the regime.
With beef
Baked in the sleeve
Ingredients:
- beef tenderloin - 0.5 kg;
- Brussels sprouts - 200 g;
- vegetable oil - 2 tbsp. l;
- garlic - 3 cloves;
- salt, pepper, spices - to taste.
- Wash meat, cut cartilage and veins, cut into portions across the fibers.
- Rub each piece with spices, salt, chopped garlic.
- Fold the meat in a bowl, add butter, mix well, leave for half an hour.
- Put in a bag for baking pieces of meat, cabbage on top, tie a sleeve on both sides.
- In the oven, preheated to 200 degrees, put on the tray package. After an hour, check for readiness.If necessary, bake another 10-15 minutes.
Stewed in a skillet
Ingredients:
- beef fillet - 600 g;
- vegetable oil - 15 ml;
- onion - 2 pcs;
- carrots - 1 pc;
- celery stalk - 150 g;
- salt, pepper to taste;
- white mustard - 1 tsp;
- coriander seeds -1 tsp;
- Brussels sprouts - 400 g;
- Meat cut into large cubes. Fry in a well heated pan with oil until golden brown. Remove the meat on a plate.
- In the same pan, fry the onion sliced in half rings to transparency.
- Fold the meat and onions in a deep frying pan with a thick bottom.
- Cut the carrot into slices, celery into large pieces, pour over the meat.
- Pour water so that it covers meat and vegetables, add salt and spices, simmer for about an hour on low heat with the lid closed.
- Pour the brussels sprouts into the meat. Simmer until cooked for another half hour.
In the multicooker
Ingredients:
- Brussels sprouts - 400 g;
- noodles - 400 g;
- sunflower oil - 2 tbsp. l;
- beef broth - 1 l;
- boiled beef - 300 g;
- salt, nutmeg - to taste;
- parsley leaves - to taste.
- Put on the slow cooker the frying mode, pour in the oil, pour out the previously broken noodles. Heat well. Pour broth.
- Wait for boiling broth, put the mode "quenching". Wait until the noodles swell.
- Add meat and Brussels sprouts, salt and add nutmeg.
- Cook for half an hour.
With pork
In the oven
Ingredients:
- cabbage 500 g;
- onion - 3pcs;
- tomato paste - 1 tbsp. l;
- pork - 400 g;
- sour cream - 200 g;
- cheese - 150 g;
- salt pepper to taste.
- Wash pork, twist in a meat grinder.
- Cabbage boil.
- Shred onion, fry in sunflower oil for 5 minutes, add tomato paste, cook for another 1 minute.
- Put mince in a frying pan, cook for 3 minutes, add sour cream, mix everything.
- Put the cabbage into a deep baking dish - the heads of cabbages should lie in one layer.
- Top stuffing on top, slightly crushing it with a spoon.
- In an oven warmed to 200 degrees, put the dish for 20 minutes.
- Sprinkle with grated cheese, cook for 5 minutes.
On the griddle
Ingredients:
- meat - 1 kg;
- Brussels sprouts - 700 g;
- tomato paste - 2 tbsp;
- bay leaf - 3 pieces;
- allspice peas - 4 pcs;
- vegetable oil - 2 tbsp. l;
- salt, pepper - to taste;
- water - 100-150 ml.
- Meat washed, cut into cubes, put on a hot frying pan with vegetable oil. Cook meat on high heat until golden brown.
- Brussels sprouts wash, pour to the meat. Set the average temperature, salt and pepper.
- Put the bay leaf, peppercorns, tomato paste and mix well.
- Add water, close the lid, after boiling simmer on low heat for 45-50 minutes, stirring occasionally. If necessary, add salt and pepper if necessary.
In the multicooker
Ingredients:
- Brussels sprouts - 300 g;
- broccoli - 300 g;
- Bulgarian pepper - 1 pc;
- pork - 250 g;
- carrots - 1 pc;
- tomato paste - 150 g;
- onion - 1 pc;
- vegetable oil - 2 tbsp;
- water - 150 ml.
- Pork wash, finely chopped. Grate carrots, chop onions finely.
- Enable the "Frying" mode. Pour in oil, wait until it warms up. Put the meat, onion and carrot, fry without closing the lid and stirring constantly for 15 minutes.
- Brussels sprouts cut into quarters, cut broccoli into small pieces. Add to meat, fry for 10 minutes, until the cabbage is softer.
- Introduce tomato paste and water. Put the mode "quenching", cook for half an hour with the lid closed.
What sauces do you like?
Brussels sprouts are rich in fat-soluble vitamins, so it is recommended to serve it with fatty sauces.
Cream based sauces are perfect for this wonderful vegetable., perfectly emphasizes the taste of cabbage olives and olives.
It is enough to show a little bit of zeal and a bit of fantasy, and from small green coaches you get a delicious dish, not only tasty, but also healthy.
