Brussels sprouts causes some bewilderment for many – how to cook these sprouts and what can they be deliciously combined with? Read on and find out the answers.
The season for Brussels sprouts lasts from October to mid-spring – it is at this time that miniature heads appear on supermarket shelves, and it is also often found frozen.
This type of cabbage is rich in B vitamins and vitamin C, easily digestible iron, fiber, potassium, phosphorus, magnesium, calcium. These are healthy, low-calorie ingredients that are definitely going to be very beneficial to your health.
Dishes with Brussels sprouts
Brussels sprouts are suitable for almost all cooking methods, they can be baked, boiled, stewed.
Oven-baked Brussels sprouts with garlic
To prepare a dish you will need:
- 500-600 g brussels sprouts
- 2-3 cloves of garlic
- 2 tablespoons olive oil
- salt and pepper to taste
Leave the heads of Brussels sprouts whole or cut in half. Finely chop the garlic with a knife or chop it with a special press. In a baking dish, combine cabbage with garlic, pour with olive oil, add salt. Pepper and mix thoroughly. Put for 20-30 minutes in an oven preheated to 180 ° C – the cabbage should brown and become slightly crispy. You can add a little lemon juice to the olive oil if desired, and then sprinkle some grated Parmesan on the dish.
Brussels sprouts stew with meat
To prepare a dish you will need:
- 500-600 g brussels sprouts
- 300 g of beef
- 2 onions and carrots
- vegetable oil
- a pinch of salt and pepper
- several pieces of dried bay leaves
Cut the beef into medium cubes and fry in vegetable oil with onions and carrots. Transfer to a deep stewpan or multicooker bowl, pour in a little water and simmer for about 20 minutes until the meat becomes soft. Add a whole or chopped cabbage, salt, and pepper throw in the bay leaf, and leave to simmer for another 20 minutes. You may add a few tablespoons of tomato paste. Serve the finished dish hot, garnished with herbs. Mashed potatoes can be a good side dish for this dish.
Warm salad with Brussels sprouts, bacon, and sun-dried tomatoes
The season for Brussels sprouts is during the colder months of the year, so light salads are being replaced by more satisfying recipes like this warm salad.
To prepare a dish you will need:
- 300 g cabbage
- 150 g bacon
- sun-dried tomatoes
- 2 cloves of garlic
- butter
You need to clean the cabbage from the tough top leaves and boil for 5-10 minutes in boiling salted water, put it in a colander, and let it drain well. Fry garlic with bacon in butter.
When a golden crust appears, add sun-dried tomatoes cut into strips to the pan or stewpan.
After a minute or half, when all the tastes and aromas are combined, add the Brussels sprouts to the rest of the ingredients, add salt and pepper, mix thoroughly and fry everything together for a few more minutes. When serving, the warm salad can be sprinkled with crispy toasted walnuts.
An interesting addition to Brussels sprouts can be cauliflower inflorescences. The best combination for using cauliflower and Brussels sprouts in one dish is to use them in a casserole or soup.
Casserole with cabbage with cheese and sour cream sauce
In this recipe, you can combine the 3 main ingredients of Brussels sprouts, cauliflower, and broccoli at once.
To prepare a dish you will need:
- 200 g Brussels sprouts
- 200 g cauliflower
- 200 g broccoli
- 1 onion
- salt, pepper, spices to taste
- vegetable oil
- half a glass of heavy cream
- 100 g sour cream
- 100 g of hard cheese
Brussels sprouts, we cut off the tough legs, disassemble cauliflower and broccoli into inflorescences. Boil all types of inflorescences in boiling salted water for about 10 minutes or cook in a double boiler for about 15 minutes so that they soften a little, but retain their color.
For the sauce, mix grated cheese with cream, sour cream, salt, pepper, and spices.
Grease the deep form with oil, spread the vegetables in an even layer, and pour the sauce.
We send it to an oven preheated to 200 °C for 15 minutes. As a side dish, you can use rice or potatoes, as well as chicken.
Vegetable soup with cabbage in chicken broth
Both types of cabbage are ideal for making soups. For example, in rich chicken broth.
To prepare a dish you will need:
- 200g brussels sprouts
- 200 g cauliflower
- 400 g chicken breast
- 2 carrots
- 2 potatoes
- 1 onion
- a bunch of greens
- salt to taste
Put chicken breast, one whole carrot, and one onion in a saucepan, pour 1.5 liters of water, salt and put on fire. Cook the broth for about an hour, constantly removing the foam from the surface with a spoon. You can take out all the ingredients from the liquid. We simply throw away whole carrots and onions, and divide the chicken meat into fibers by hand or cut into pieces.
Chop the potatoes into cubes, cut the second remaining carrots into rings or half rings – pour all this into the broth and cook until half cooked so that the vegetables are easily pierced with a fork. Then add cauliflower cut into inflorescences, whole or halved heads of Brussels sprouts, cook everything together for another 15 minutes. Add chicken meat and chopped greens to the vegetables, boil it a little more, and turn it off.
If you do not like soups with meat broths or prefer a vegetarian menu, you can cook such a dish simply in water, and for a richer taste add grated processed cheese to hot soup.
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Photo by Franzi Meyer