How to cook frozen Brussels sprouts?

Brussels sprouts are not so popular among Russian housewives. Many are repelled by the specific taste that gives off bitterness. But this is unfair.Nowadays, a variety of recipes allows you to cook Brussels sprouts so that even its rivals - white, cauliflower and broccoli - will remain sadly bored on the table while the owners enjoy a dish of Brussels sprouts.

Brussels sprouts is a small head of cabbage that develops in the axils of the leaves growing around the main stem. In the frozen vegetable department, supermarkets offer heads only. The best time to buy this product fresh is the season from late autumn to spring, frozen cabbage is available in stores all year round.

This is one of the most preferred foods for supporters of proper nutrition - a vegetable rich in sulfur, potassium, vitamins C, B and folic acid.

For 200 years, Brussels sprouts have been the UK’s traditional dish for Christmas, but in Russia we don’t pay much attention to it. Perhaps this is because the frozen product is really slightly bitter, and the fresh one has a sharp smell, and not everyone is familiar with the variety of recipes for preparing Brussels sprouts that can overcome this drawback.

Do not be afraid to take frozen vegetables. Freezing practically does not destroy valuable substances, but only helps to keep the cabbage fresh and tasty longer. The fact that the preparation of frozen heads will take more time - just a myth, the recipes of frozen and fresh vegetable dishes do not differ much.

When buying a frozen product, pay attention to the following criteria:

• heading density: choose tighter heads without damage;
• color: it should be smooth, without extraneous dark or red spots;
• weight: cabbage should seem a little heavier than its size;
• Packing: choose products by weight better, packed cabbages contain excess moisture and deteriorate faster.

You can grow your own Brussels sprouts. This is a completely unpretentious vegetable, however, because of the long growing season, it can be grown in most regions exclusively by seedling.

Before cooking, cut off a part of the stalk, remove the outer leaves and rinse the vegetables in water and vinegar. Before frying or baking, fresh cabbage can be boiled for 5–7 minutes, frozen –– 10–12 minutes. Check the readiness by poking a head in a fork.

To Brussels sprouts in your dish is not bitter, You can note the following ways to eliminate bitterness:

• add seasoning or lemon juice during cooking;
• put some cloves of garlic in the pan when frying;
• boil heads, cutting them in half;
• when boiling after boiling, you can drain the first water and boil again in the second water;
• add a pinch of sugar and salt with a teaspoon of vinegar.

Frozen Brussels sprouts can be tasty in any form and undergo all types of processing:

• cooking;
• frying;
• extinguishing;
• roasting

The process is as follows.

1. Pour water into a saucepan, add salt and put on fire.
2. We sort out, wash, remove the top leaves of cabbage.
3. Dip heads in boiling water.
4. After 10-12 minutes, the cabbage will be ready, you can check it with a fork or toothpick.
5. Water is drained.
6. Add pepper and butter to taste.
7. The dish is served hot.

The stages of frying are as follows.

• We wash and process heads.
• Cut the heads into two halves.
• Making a cut in the stem.
• Heat the vegetable oil in a deep frying pan.
• We spread the cabbage cuts down on a hot frying pan on medium heat.
• Fry on one side for about 5 minutes, turn over.
• After browning, add water to the pan so that it hides the bottom, waiting for its complete evaporation.
• In the end, sprinkle the dish with a spoon of lemon juice.
• Serve hot.

The steps for baking are as follows.

1. Preheat oven to 200 degrees.
2. Wash and clean the cabbage, remove the stems.
3. Lubricate the baking sheet with oil, lay heads evenly, salt and pepper.
4. The approximate baking time is half an hour.
5. Serve hot cabbage.

The process is as follows.

1. Boil cleaned and washed cabbage for 5-7 minutes.
2. Drain the water.
3. In a deep frying pan, melt 2 spoons of butter, add salt and finely chopped garlic.
4. We spread the coaches in the heated mixture, simmer on medium heat.
5. Make sure that the pan does not become dry; if necessary, add oil or water.
6. Serve hot.

The recipes for cooking Brussels sprouts in a slow cooker or microwave oven are similar, these devices can be put into boiling or baking mode. Also, cabbage can be processed in a deep fryer or steamed.

As you know, children dislike many vegetables, cabbage along with onions and greens - among these products. Yes, vegetables are not “Snickers”, and parents' beliefs that cabbage is a storehouse of vitamins are usually missed by children's ears. Disguise the cabbage and thus deceive the child is not so easy, so you can try to cook an interesting dish that the young gourmet himself wants to try. For example, Brussels sprouts.

Ingredients:

• sour cream - 150 g;
• cream - 50 g;
• frozen Brussels sprouts - 500 g;
• hard cheese;
• breadcrumbs - 50 g

Stages of cooking:

1. Cook the cabbage until the water boils, then pour the water and pour a new one, cook for 10 minutes again. It is necessary that the cabbage is not bitter.
2. Lightly grease the tray.
3. Prepare the fill: mix sour cream, cream and grated cheese.
4. Put the cabbage on a baking sheet, pour the mixture.
5. Sprinkle with breadcrumbs.
6. Send the dish to the oven, heated to 200 degrees, for 20 minutes.

Such an unusual presentation should be to the taste of your little fancy.

According to some gastroenterologists, hot soup should be in the diet of every person daily. And when by the summer you need to throw a few kilograms, it is not at all necessary to risk your health. The solution - instead of high-calorie first courses to cook a light soup of Brussels sprouts.

Ingredients:

• frozen Brussels sprouts - 400 g;
• rice - 100 g;
• carrots - 2 pcs .;
• green peas - 1 bank;
• Bulgarian red pepper - 1 pc .;
• tomato paste - 3 tbsp. l .;
• salt and pepper to taste.

Cooking:

1. Rinse the rice in cold water, pour 200 ml of water in a saucepan, put on fire.
2. When boils, salt and reduce heat, cook for 15–20 minutes.
3. Wash ready rice with cold water using a colander.
4. Grate peeled carrots.
5. Remove the seeds from the pepper and cut into strips.
6. Pour into a pan of water, bring to a boil, add salt.
7. Add carrots and peppers to boiling water, cook for 5 minutes.
8. Put the washed cabbage into the water and cook for another 5 minutes.
9. Add rice, peas, tomato paste, ground pepper - cook for 2 minutes.
10. Sprinkle with herbs before serving.

If your naughty husband is fed up with standard dishes cooked in the oven or in a pan, try to surprise him with a recipe from Brussels sprouts cooked in a slow cooker with vegetables in a sauce.

Ingredients:

• frozen Brussels sprouts;
• carrot;
• bow;
• potatoes;
• vegetable oil;
• sour cream;
• tomato paste;
• greenery;
• salt and spices.

The number of products - to taste.

Cooking:

1. Prepare the cabbages, sort them and rinse them, cut them in two.
2. Cut potatoes, carrots and onions.
3. Fry carrots and potatoes in a slow cooker, oiled, in frying mode with the lid open.
4. Add cabbage, fry products until the regime is terminated.
5. Mix an equal amount of tomato paste and sour cream, add to vegetables.
6. Turn on quenching mode, add water enough to hide the ingredients, mix.
7. In the middle of cooking, add salt and spices, in the end - greens.

The dish is simple, interesting, tasty, even the most fastidious spouse will appreciate it.

In the summer, the body requires light vitamin side dishes. Puree of brussels sprouts - a great option. The dish goes well with game and chicken.

List of required products:

• Brussels sprouts frozen - 600 g;
• butter - 40 g;
• cream 33% - 100 ml;
• salt and pepper to taste.

Cooking:

1. Boil the washed cabbage until ready.
2. Transfer to a blender, add butter, salt, pepper and cream.
3. Beat the mixture until mashed.

If you do not know how to surprise the guests, remember that sandwiches are a great snack to any table. And if this is the original hot sandwiches with Brussels sprouts and poached eggs, then they just guarantee success. Your friends will come to visit you very often to try again such a simple and at the same time unusual dish.

Ingredients (for 4 servings):

• eggs - 8 pieces;
• Apple vinegar - 1 tsp. + 2 tbsp. l .;
• bacon - 8 strips;
• slices of white bread - 4 pcs .;
• butter - 2 tbsp. l .;
• onions - 1 pc .;
• chopped Brussels sprouts - 4 tbsp .;
• fat cream - 2/3 st .;
• hard cheese;
• salt and pepper to taste.

Cooking:

1. Preheat the oven to 180 degrees.
2. Pour some water into the saucepan, add 1 tsp. vinegar, bring to a boil, leave over low heat.
3. Fry bacon in a frying pan.
4. Grease the bread with butter on one side and put the butter up on a baking sheet.
5. 10 minutes later to slice the bread slices in the oven.
6. Meanwhile, put the bacon on a paper towel so that the fat stacks.
7. Put the finely chopped onion into the remaining fat in the skillet and cook for about 2 minutes until soft.
8. To the bow add 1/3 tbsp. water, cabbage, cream and vinegar 2 tbsp. L., salt and pepper, mix and cook for 5–7 minutes, until the cabbage is soft.
9. Carefully pour each egg into a cup and place in boiling water, boil for 3–4 minutes over low heat. We lay eggs on a paper towel. The protein should grab, and the yolk should be liquid.
10. Place each egg on a slice of bread, salt and pepper it, place the stewed cabbage on top, sprinkle with cheese and bacon. Serve immediately.

Sandwiches are well suited to any meal and look very aesthetically pleasing.

Brussels sprouts can be pickled. To do this, boil cabbage, clean and coarsely rub fresh carrots, peel and wash the garlic. We lay out a bay leaf, peppercorns, dill seeds, red hot pepper, garlic, carrots and boiled cabbage in a clean jar. Gently mix.

We put a saucepan on the stove with water, add salt, sugar, vegetable oil and vinegar - it will be a marinade, leave to boil and dissolve the salt and sugar. Fill the jar of vegetables with boiling mixture, close tightly and wrap in a towel. When everything is cool, put the jar in the fridge for a day. Marinated brussels sprouts ready.

Brussels sprouts can be used to make salads. For example, such: we blanch cabbage in boiling water, we sort it on leaflets. Blend cedar oil with lemon juice and dill. Cut into slices pear. Put all the products neatly in a bowl and mix. Serve cold.

The best side dishes for Brussels sprouts are potatoes and rice. As a side dish, this product is more often served with all kinds of meat and mushrooms. Also, the vegetable goes well with grated cheese, cream, sour cream and milk sauce, various spices. Regardless of the processing method, it is recommended to add garlic and ginger root to hot Brussels sprouts - they will give a pleasant taste and aroma and relieve the cabbage from bitterness.

See below for a recipe for making Brussels sprouts.