Brussels sprouts are a relatively young vegetable, bred by vegetable growers in Belgium with ordinary kale. Doctors dietitians recommend it as an indispensable product. Therefore, Brussels sprouts are called one of the essential products in the diet. And it is especially recommended for those who suffer from hypertension, cardiovascular diseases, reduced immunity, and patients with oncology. The high content of antioxidants provides the human body with the effect of rejuvenation, respectively, inhibits the formation of carcinogenic tumors.

Culinary application

In the food is used only small kachanchiki, which are served culinary processing, as well as frozen.

In cooking, Brussels sprouts are very common and indispensable. It provides dishes with a specific, delicate, sweet, nutty flavor that is not observed in other cabbages. But there are varieties of this cabbage, which are thawed in dishes and light bitterness.

This cabbage is universal in application. It can be used in raw form, as a decoration of dishes or as a finished salad, which looks very elegant due to the green or violet color of its leaves. It perfectly tolerates cooking, park, roasting, stewing and marinating, it goes well with all kinds of meat, filling its taste with piquancy.

Soups, pickles, borscht, cabbage soup, omelets take greatness when filled with this cabbage. And all sauces, various casseroles and vegetable stew, as well as side dishes will impress your taste when adding these rockers .. Do not forget about the obligatory this ingredient to the fillings of cakes, dumplings, zrazov.

Proven recipes

Meat in cabbage

• Brussels sprouts    0.5 kg
• Minced 200 g
• Bow 1 pc.

1. We take meat to an amateur (chicken, beef, pork) and chop finely or we can take ready minced meat.
2. Finely chop one onion and mix with meat, adding pepper and salt (spices) to taste.
3. Then take a baking sheet and grease with vegetable oil.
4. Getting to the cabbage. Cut it in half. And in the halves take out the middle in order to get a recess.
5. In these grooves laid meat mixture.
6. Thus, fill the cabbage and lay out in the broth.
7. Baking tray sent to the oven for 15-20 minutes and bake at a temperature of 120 degrees.

Cabbage baked in cream

• Brussels sprouts    0.5 kg
• Butter 2 tbsp. l
• Cream 1/4 cup
• Hard cheese 100 g
• Breaded rusks    1 tbsp. l

1. Pour 2 tbsp. spoons of butter and evenly pour out a pound of prepared cabbage, while filling with salt and pepper (spices).
2. Ship this cabbage in the oven at 215º for 20 minutes.
3. Separately prepare the sauce. To do this, take a flat glass of cream and crushed hard cheese and a spoon breadcrumbs. Mix and pour in a baking sheet with cabbage.
4. We put in the oven and stand up to 8 minutes.
5. Then remove from the oven from the top, sprinkle with breadcrumbs or breading and set in the oven for 5 minutes according to the grill function until a golden rind forms.

Cabbage in tartlets

• Brussels sprouts    100 g
• Lemon 1 pc.
• Tartlets 8 pcs.
• Garlic 2 cloves
• Cheese 50 g

1. Cut the cabbage into halves and pour it onto a pan heated with olive oil.
2. Fry for about 2 minutes until softened cabbage.
3. Sprinkle with finely chopped garlic and fry for 2 minutes.
4. Turn off the fire. But do not remove, and we pour the top 2 tbsp. spoon of lemon juice and leave to cool.
5. At this time, we take tartlets, and grease their bottom with butter.
6. Then in tartlets lay out the roasted cabbage and sprinkle with cumin on top.
7. For each seasoned tartlet put a slice of hard cheese.
8. Thus, we place the prepared tartlets on a baking sheet and put them in the oven at 200 degrees for 10 minutes (the cheese should melt).
9. Served on a large platter.

Recipes for Multicookers

Cabbage with potatoes

• Brussels sprouts    100 g
• Bow 1 pc.
• Carrots 1 pc.
• Potatoes 4-5 pcs.
• Vegetable oil    2-3 art. l

1. Take the average onion and cut into half rings.
2. Then one carrot, cut into strips.
3. These ingredients in the mode "Baking" fry in butter or vegetable oil.
4. After that, add potatoes to this mass (if desired, it can be replaced with rice) and Brussels sprouts, add boiled water, spices and salt.
5. We extinguish the mode of "quenching" and maintain 40 minutes.
6. Serve the dish, pre-decorated with herbs with any sauce.

Cabbage with meat   (chicken fillet, beef, pork).

Brussels sprouts are inferior to white cabbage, broccoli, and cauliflower in popularity, but not in taste - just as long as this relatively recent vegetable in our country is still a bit unusual. In this article we will talk about delicious dishesah every day of this wonderful vegetable.

This vegetable is not found in the wild - it was artificially produced by Belgian vegetable growers from Brussels, hence the name. The basis of the variety has become kale. For the first time, Brussels sprouts are mentioned in 1759. Thus, it is one of the youngest vegetable crops.

For the first time, Brussels sprouts appeared in our country in the middle of the 19th century, but did not take root because of the inappropriate climate. It is most widely cultivated in Western Europe (especially in the UK), Canada and the USA, where this vegetable is extremely popular and in demand.

Doctors and nutritionists do not get tired to praise this vegetable, because there are really a lot of useful substances: mineral salts of potassium, sodium, magnesium, calcium, phosphorus, iodine, iron, amino acids, enzymes, fiber, carotene, vitamins (C, B1, B2, B6, B9 and PP). Therefore, Brussels sprouts is called one of the indispensable products that must be present in the diet of each person - all of these vitamins are 2-3 times more than other types of cabbage!

With regular use, this type of cabbage improves health in cardiovascular diseases and after operations, improves immunity, generally has a hematopoietic, anti-infective, anti-inflammatory, tonic, antitoxic effect. It is very useful to eat for hypertensive patients, people suffering from arrhythmias, cancer patients, the elderly and children.

Those who have already tasted this wonderful vegetable enjoy its wonderful taste, variety of dishes that can be cooked with it, and also rejoice at the small, pretty flakes, in which 100 grams, by the way, are only 35 (!) Kcal. But those who are not familiar with the Brussels sprouts should certainly get to know him better.

Delicious Brussels Sprouts Recipes

You can cook a variety of dishes with this type of Brussels sprouts: snacks, salads, main dishes. It can be boiled in water or steamed, stewed, fried, baked, combined with a wide variety of products.

The recipe for Brussels sprouts in Italian

It will take: 500g of Brussels sprouts, 1 glass of milk, 2 tablespoons. butter, flour, cream and grated cheese, 1 tbsp. lemon juice, nutmeg, black pepper, salt.

How to cook Brussels sprouts in Italian. Boil cabbage in slightly salted water for a few minutes - do not allow cooking! Lightly fry the flour on butter, pour in cream and milk, bring the sauce to a thickening, stirring over low heat. Season with pepper, nutmeg, pour lemon juice, mix, pour the cabbage over the sauce, simmer for 3-5 minutes, sprinkle with grated cheese and serve as a side dish or main course.

In European countries with Brussels sprouts, soups and broths are often cooked, because by food and nutritional value   they are not inferior to extremely useful chicken broth.

Broth with Brussels Sprouts and Omelette Recipe

It will take: 400g of meat / chicken broth, 50g of Brussels sprouts, greens, scrambled eggs - 50 ml of milk, 1 egg, butter.

How to cook broth with Brussels sprouts. Cook, beating the egg with milk, scrambled eggs in butter. In the broth until ready to cook the Brussels sprouts, adding parsley. Serve the broth as follows: put chopped omelet, cabbage, greens in the plates, pour in the broth.

The following dish will appeal to both adults and children.

The recipe is fried in brussels sprouts dough

It will take: 300g Brussels sprouts, 100g tomato sauce   and Bechamel sauce, 60g klyara, 50g butter, 20g onion, nutmeg, black pepper, salt.

How to cook brussels sprouts in dough. Boil Brussels sprouts, dry, chop not too finely with a knife. Fry the onions in oil, without browning, add to the cabbage, salt, pour the Bechamel sauce, pepper, season with nutmeg, mix. To form balls from a mixture, dip into batter from liquid unleavened dough, fry with a lot of oil before browning. Served brussels sprouts in dough with tomato sauce.

Of course, you can cook this cabbage in dough and otherwise: just dip it, boil it beforehand into your favorite batter and fry.

The following dish can be wonderful - tasty and healthy, lunch or dinner.

The recipe for making Brussels sprouts with chicken stomachs

It will take: 500g of Brussels sprouts and chicken gizzards, vegetable oil, olives, parsley, dill, spices to taste.

How to cook Brussels sprouts with chicken stomachs. Prepare the stomachs and put in a deep frying pan, pour 1 cm of the water into the frying pan, add a little oil, put out, after boiling water add oil and fry. Add cabbage to the stomachs, fry, season with spices, salt and simmer until tender. Chopped dill add 5min until ready. When serving, arrange the dish with parsley and olives.

There are many options for very interesting snacks that can be prepared with Brussels sprouts. The next dish is one such snack.

Brussels Sprouts Snack Recipe with Hazelnuts

It will take: 1 kg of Brussels sprouts, 60g of butter, 50g of hazelnuts, 1 red onion, 2 tbsp. vinegar, 1 tbsp. Sahara.

How to make a snack of brussels sprouts. Steamed cabbage 8-10min. Heat the butter in a frying pan, fry the onion sliced ​​in half rings, pour in half the vinegar, stew until soft onions, put the cabbage, add sugar and pour the rest of the vinegar, fry for 5-10 minutes. Put chopped nuts in a frying pan, mix and remove everything from the stove.

Excellent with Brussels sprouts and casseroles are obtained.

Brussels sprouts recipe with minced meat

It will take: 400g onions, 200g tomato paste, 150g ground beef, 4 kochanchik Brussels sprouts, 2 tbsp. hard cheese, sour cream, pepper, salt.

How to cook a casserole of Brussels sprouts. Boil the cabbage, salted with water, 10-12min. Fry the onions until browning, put the tomato paste, mince, spices, salt, fry until the meat is ready, pour in the sour cream, stew before boiling. Put the cabbage in a casserole, put the zazharka with minced meat on top, sprinkle with grated cheese and bake for 10 minutes until the cheese is melted.

In the menu of almost any European restaurant there are dishes with Brussels sprouts, and most often it is various options   with cream, with which the taste of this vegetable seems even more refined and delicate.

The recipe for making Brussels sprouts with cream sauce

It will take: 400g of Brussels sprouts, 150 ml of cream 20%, 3 cloves of garlic, 1 boiled egg and a pinch of nutmeg and black pepper, 0.5 lemon (juice and zest).

How to cook Brussels sprouts with cream sauce. Make cross-shaped cuts on the side of the cabbage roots (it will be prepared evenly and bitterness, if it exists), sprinkle the cabbage with lemon juice, pepper and salt it. Boil the cabbage 8 minutes for a couple or 5 minutes in salted boiling water. Finely chop the garlic, fry for 2-3 minutes in butter, put the cabbage, add salt, and fry until browning. Heat the cream on low heat, immediately begin to boil, add grated lemon zest   and nutmeg, salt, with constant stirring, bring to thicken. Put the cabbage on a plate, pour over the cooked sauce, decorate with boiled egg, cut in halves or quarters and lemon pieces.

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Dishes with cabbage are very popular.

This vegetable is able to provide a feeling of richness, and although in itself it does not possess any taste, but it goes well with almost any product.

And today we would like to talk about a special cabbage - Brussels sprouts. And although it is a relatively young product for our culture, many have had time to taste it.

Moreover, doctors and nutritionists are very advised to use it in the daily diet.

After all, Brussels sprouts are rich in vitamins and other useful substanceswhich beneficially affect our body.

What is so special about this vegetable? What recipes with Brussels sprouts can be cooked in your kitchen? Read about it in our article.

The peculiarity of the Brussels sprouts is that this plant has not previously been found in nature.

A vegetable appeared thanks to the breeding work carried out by scientists from Brussels. Hence the name of the cabbage - Brussels.

The main “ancestor” of this vegetable was cabbage, and the first mention of a new variety appeared only at the end of the XVIII century.

Therefore, this culture can be safely attributed to one of the youngest. For the first time, our compatriots were able to get acquainted with the Brussels sprouts in the XIX century.

However, despite the fact that the dishes from this vegetable were excellent, he could not settle down in our climatic conditions.

The culture is most popular in the countries of Western Europe and North America. She is especially loved by the British and Americans.

The usefulness of the Brussels sprouts lies in its rich composition of trace elements.

Here you will find:

• salts of many trace elements (potassium, magnesium, phosphorus, iodine);
• various amino acids;
• the presence of enzymes;
• fiber richness;
• many useful vitamins and carotene.

Such a variety of useful elements in aggregate exceeds the performance of other types of cabbage.

Therefore, experts insist that the dishes from this vegetable should certainly be present in the diet of every person who cares about their health and longevity.

This vegetable will be able to increase immunity stability, will have an anti-toxic and anti-inflammatory effect.

Dishes from it is desirable to use during restorative therapy. Brussels sprouts have their own special taste, which is difficult to confuse with something.

And if you still do not know how to prepare dishes from this culture, then you should try at least one recipe that we offer. Sure - you will love it!

Recipes for every day

You can cook from Brussels sprouts a variety of dishes: soup, hot snacks, soft or hearty salads, main dishes.

This culture can be tasty as boiled, and fried, stewed, baked or steamed. At the same time the cabbage itself can be frozen or fresh, only from the store.

Combining it with various products, you can get excellent dishes that will delight you with excellent taste and beautiful appearance.

Brussels sprouts in Italian

This recipe is one of the most loved by many. It is easy to cook, but it turns out a tasty and light snack.

Take 0.5 kg of Brussels sprouts, 1 tbsp. milk, 2 tbsp. flour and the same amount of butter, thick cream and cheese (pre-rub it).

You will also need 1 tablespoon of lemon juice, a little nutmeg, black pepper and salt.

For starters, you should take a cabbage and put it in a pan with a little salted water. Put the dishes on the fire and boil the vegetables for a couple of minutes. In no case do not let the cooking. Next, go to the cooking sauce.

Here you need to lightly fry the flour in butter, and then add milk and cream to the pan.

Now do not forget to stir the contents of the pan over low heat.

After the sauce thickens, pour lemon juice into the mixture and add spices. Now pour the cabbage sauce and simmer the vegetables for 5 minutes.

Once ready, shift the dish to a beautiful dish, sprinkle with cheese and serve on the table.

In Europe, the first courses cooked with the addition of small cabbage loaves are very popular.

And this is not surprising, because such a soup or broth in its properties is as useful as chicken.

We offer you a recipe simple dish, which you can easily cook every day.

For its preparation you will need: chicken hearts (200 g), carrots and celery root (1 piece each), onions (1 piece), potatoes (4-5 pieces), some Brussels cabbage (200 g), greens and spices (to taste).

The recipe itself is very simple. Initially, put the chicken hearts in a saucepan on the fire. While they are boiled, you should wash, peel and grate carrots and celery root.

Onions should also be peeled and cut into very small cubes. Add chopped vegetables to the broth, which is already boiling.

Potatoes should also be washed, peeled and cut into small cubes. Also send it to the pot where the soup is cooked. After 10 minutes, you can fill the cabbages, add salt and bring to a boil.

When the soup is almost ready, add some greens and turn off the heat. Now give time to soup, and can serve it on the table.

Vegetable soup

This recipe is suitable for making light first course.

In addition to Brussels sprouts (250 g), you will need ½ head of ordinary cabbage, two potatoes, one carrot and one onion, 100 g of canned peas, herbs and spices to taste and some vegetable oil for frying.

All this is needed to make soup. This soup is cooked in vegetable broth, so it is perfect for those who are fasting or just worried about their figure.

Prepare the vegetables first. They should be washed, cleaned (if necessary) and grind.

Cabbage, potatoes, onions and greens are cut by hand, but the carrots should be grated. Brussels sprouts can also be cut in half, if caught large coaches.

Now send it along with the onion and part of the carrot to the pan. Let them redden in vegetable oil. You can season them with spices.

Boil water in a saucepan and add chopped white cabbage to it. Boil should be at least 10 minutes over medium heat.

Add to soup canned peas, salt, spices, herbs and leave on fire for 5 minutes. At the end of the cooking time, remove the soup from the heat, cover with a lid and let it brew.

True, not a complicated recipe? But what a delicious and healthy!

Chicken stew with Brussels sprouts and vegetables

This recipe is very useful to those who love to cook in a slow cooker.

Do you treat them? Then we present you hearty and healthy dish   for your household.

So, for cooking you will need the following ingredients: chicken or chicken fillet   (1 kg), cobbles frozen Brussels sprouts (400 g), one carrot, two onions, a little greens and garlic, hard cheese (for sprinkling), vegetable oil (2 tbsp.), Salt and seasoning to taste.

The first step is to prepare poultry meat. Cut the chicken and cut it into small pieces. If fillet, then rinse well, peel and cut. Put the chicken in the bowl of the slow cooker.

Add oil, salt and seasoning to taste. Set the “Frying” mode on your multicooker for the time recommended in the chicken cooking instructions.

As soon as the bowl warms up and the frying process begins, add cabbage cabbies, close the lid and wait for the signal to finish.

After it, put the dish on the heating mode and sprinkle it on top with cheese. Close the lid, wait 5 minutes.

That's all, delicious recipe   meals for your loved ones and guests ready.

Cabbage Salad

Delicious easy recipe   snacks

Take 0.5 kg of Brussels sprouts, the same cauliflower (or rather, its inflorescences), 6 tbsp. walnuts, salt and pepper to taste, a little lemon juice.

First, begin roasting the nuts.

This should be done in a clean and dry pan until they acquire a beautiful golden hue.

With periodic stirring, it will take you about three minutes. This is followed by Brussels cabbages steamed for 10 minutes.

Then add the same cauliflower   and cook another 2 minutes. Both species should be soft to the touch.

When ready, you can put cabbage in a plate, add salt, pepper and lemon juice, mix everything and sprinkle with nuts. And so, the salad is ready for serving.

Salad with bacon and nuts

This is a hearty recipe for those who love meat and vegetables.

To prepare the dish, you will need not only coaches of Brussels sprouts (400 g), but also 6 strips of smoked bacon, a third cup of white wine vinegar, 1.5 cups of maple syrup, some Dijon mustard, salt and pepper to taste, lettuce leaves (6 glasses of cut pieces) and kernels walnut   (a quarter cup).

Small cabbage cabbages should be cut into slices and put in a separate bowl.

When the optimum temperature is reached, put the bacon slices in the pan and fry them on each side for at least 5 minutes.

The strips should be crispy. Put the finished pieces on a paper towel, and drain the fat from the pan so that only 2 tbsp is left.

Reduce the intensity of the fire to medium-low and pour the required volume of vinegar and maple syrup into the pan, sprinkle with salt and seasonings, add mustard.

Well, mix everything in a pan and put the cabbage circles in this sauce. Cover with a lid and leave to stew for a couple of minutes.

When ready, transfer the contents of the pan to a large bowl, add lettuce leaves and mix. Sprinkle with chopped bacon on top. All salad is ready to eat.

Vegetable stews are very tasty and nourishing, in which there are small coaches. At the same time, they are perfectly combined with other types of cabbage - white, leaf, color and other varieties.

They give special taste to meat, therefore many Europeans love dishes in which this culture is stewed together with pork, veal, beef and other types of meat.

Try different recipesto diversify the diet for themselves and their loved ones.

Eating Brussels sprouts is healthy, tasty and has a minimum of calories!