Recommendations, how many minutes and how to cook Brussels sprouts. How to cook Brussels sprouts? Cooking Frozen and Fresh Brussels Sprouts How to Cook with Brussels Sprouts

Brussels sprouts have a lot of useful properties, and they are preserved both in a fresh vegetable and in a frozen one. However, in the summer it is best to purchase fresh cabbage. Young leaves contain antioxidants, which, as a rule, are no longer present in a frozen vegetable.

Before buying, you need to carefully study the appearance of heads of cabbage. It is necessary to choose dense, elastic balls without yellowed and dry leaves.

It is more difficult to choose high-quality frozen cabbage simply because it is most often sold in dense opaque bags. If there is no doubt about the quality and reputation of the brand, the packaging can be taken by looking only at the date of manufacture.

If the manufacturer is not too well known, it is better to give preference to cabbage in transparent plastic bags. Now many large stores sell packaged Brussels sprouts. It is necessary to look at the color of the leaves and the stalk: if it is yellow, it is not recommended to buy the product - the finished dish will be bitter.

If you still couldn’t get the perfect quality product, before cooking, you should sort the heads of cabbage and cut off all the yellow leaves. In addition, it is necessary to cut the stalk and put 2 cuts in the shape of a cross on it - this will help reduce bitterness.

cooking secrets

Brussels sprouts can be fried, baked, stewed or boiled. Cooking is the easiest and fastest way to get a healthy side dish, so most often the vegetable is subjected to this particular heat treatment method.

It is necessary to cook Brussels sprouts correctly not only in order to get a delicious dish, but also in order to nourish your body with the maximum amount of nutrients.

The use of such a side dish at least once a week significantly strengthens the immune system, contributes to the normalization of the digestive tract and helps to reduce the level of bad cholesterol.

To achieve all this, you need to be able to cook Brussels sprouts according to all the rules. There are certain subtleties that will help preserve the benefits and get a tasty product.

Treatment

Frozen Brussels sprouts do not need to be thawed before cooking. Such a vegetable should simply be placed in a saucepan and poured with cold water so that it covers all the heads of cabbage. It is also not necessary to increase the cooking time: during the heat treatment, enough useful properties are already lost.

Fresh cabbage needs to be processed. To do this, it is necessary to remove all the extreme leaves from the heads of cabbage, and then wash the fruits in a mixture of vinegar and water several times. This will help to completely remove dust, dirt and possible insects. In addition, thanks to vinegar, you can slightly reduce the bitterness of the vegetable.

Cooking time

The time of heat treatment of cabbage depends on the form in which the vegetable went into the water. Frozen cabbage, soaked in water, is boiled for about 10-12 minutes, fresh vegetables are boiled in salted water for about 7 minutes after boiling.

It is impossible to digest cabbage, otherwise you can get a disgustingly soft dish, more like porridge and having an unpleasant smell. It is better not to cook the vegetable a little, and then fry it in a pan.

In addition, too long cooking completely flushes out all the nutrients from a healthy side dish. Housewives who believe that it is better to increase the cooking time in order to get rid of the smell and bitterness are deeply mistaken.

How to get rid of bitterness

Bitterness and smell - a kind of "zest" of Brussels sprouts. If they are too distinct, it is most likely impossible to get rid of them completely. However, there are several ways to "score" the aromas and bad taste:

Spicy spices. You can try to kill the bitterness with spicy spices by adding them to the water at the beginning of cooking. Suitable garlic, rosemary, mint. You can use lemon juice.
Draining water. Sometimes you can eliminate the unpleasant flavor of Brussels sprouts by draining the first water, as in the case of broths. As soon as the water boils, it must be drained, and pour the heads of cabbage with warm boiled water and put the pan on the fire, adding a teaspoon of sugar.
Lemon juice and vinegar. These products help to get rid of a specific aroma. It is enough to drop a little vinegar or lemon juice into a saucepan with cooked cabbage.
Soy milk. Brussels sprouts should be boiled in soy milk for 10 minutes. After that, the vegetable must be washed under running water. This method almost completely removes even strongly pronounced bitterness.

As soon as the cabbage is ready, it must be thrown into a colander at the same second to avoid bitterness and smell. The colander must be placed under a stream of ice water - so the taste will almost not be felt. In addition, ice water will give the boiled heads of cabbage a rich emerald hue, which, although it does not affect the taste, significantly increases the attractiveness of the dish.

Alexander Gushchin

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

Content

Brussels sprouts are a real find for vegetable lovers 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, vitality, longevity. Soups, salads, vegetable stews with a pretty little cabbage are beautiful and extraordinarily tasty.

How to cook Brussels sprouts

A lot of 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 hot summer either: being a culture of a long day, she is friends with the sun, responds well to heat - just water it! This vegetable has a remarkable property - in any condition of the soil, the accumulation of nitrates in heads of cabbage is minimal. This allows you to eat a vegetable boiled and raw, safely freeze for future use.

Cooking this delicious vegetable is not difficult. Her light green heads, a reduced 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 crop is stewed, fried or boiled very quickly. Being a moisture-loving plant, this vegetable accumulates liquid in its heads, remains juicy even during long-term storage.

In the oven

Vegetables in the finished dish can play the main melody or serve as a flavor background, emphasizing and complementing meat, fish, egg dishes. Brussels sprouts in the oven do a great job of both roles. Small heads, generously filled with cheese or cream sauce, form a vegetable casserole that will delight people who follow the figure with its 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.

Pan Recipes

For busy housewives who do not like long and complicated cooking, this vegetable is a miracle. Brussels sprouts cook very quickly in a pan. It looks great in scrambled eggs, omelettes, stewed vegetable mixtures. The heads can be fried in oil whole or cut into two or four parts, 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 slow cooker

Household kitchen appliances greatly simplifies the life of modern people. Cooking in a slow cooker will take several minutes, while preserving the beneficial properties of the 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 steam cabbage heads, stew, bake - cook everything that your imagination tells you.

Frozen

I am glad to be able to keep Brussels sprouts in the freezer - you can enjoy dietary dishes from vitamin vegetables all year round, regardless of the season. At home, you can harvest cabbages separately or as part of a vegetable mixture. Do not puzzle over the question of what to cook with frozen Brussels sprouts. It is appropriate wherever you would like to use fresh.

Brussels sprouts

Since this vegetable is actively grown in the Mediterranean countries, you should look for tips on how to cook it there. Many gourmet recipes with vegetables were invented in Italy, Spain, and Greece. As a side dish, it is actively used by the French and Germans. Cook vegetable dishes of different nations for your children, explore national cuisines with them. Let the vegetable dish be difficult for them, but 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 quite consistent with the traditions of Russian cuisine. The vegetable is cut into strips, green apples are cut into thin sticks. The amount of the main vegetable and apples can vary according to your desire. Salad is a godsend for those who seek 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 the perfect balance 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:

Wash vegetables before cooking. Peel apples. Rinse greens thoroughly under running water and pat dry.
Cut the main component and apples into thin strips, mix. Add finely chopped greens.
Don't forget to salt and pepper the salad.
Top 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. Creamy Brussels sprout soup cooks very quickly. It is served with an egg and white crackers, decorated with a sprig of greens. Offer such a 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:

Cut the onion into half rings and fry in butter in a saucepan with a thick bottom or a multicooker bowl.
Pour fried onions with a liter of boiling water. Dip vegetables cut into pieces in boiling water. Boil until potatoes are cooked. Add cream.
Puree the mixture in a blender bowl, bring the puree to a boil. Salt and add spices. Serve soup with crackers and half a boiled egg.

Preparation for the winter

Cooking time: 25-30 minutes.
Servings: 3-4 people.
Calorie content: 44 kcal (per 100 g).
Purpose: first course, baby and diet food.
Cuisine: European.
Difficulty: easy.

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

Ingredients:

main component - 0.5 kg;
red bell pepper - 1 pc.;
petiole celery - 2-3 stalks;
coarse salt - 1 tsp;
sugar - 2 tsp;
vinegar (9%) - 3 tsp;
black pepper, allspice, cloves stars - 5-7 pcs.;
bay leaf, garlic - optional.

Cooking method:

Dip the main vegetable in boiling water and keep on low heat for 5 minutes. At the last minute, add the bell pepper, cut into strips. Drain the decoction.
Arrange hot heads of cabbage in sterile jars and pour boiling marinade over them.
For the marinade, boil a liter of water, dissolving salt, sugar and adding spices. Boil the brine for three minutes. Add vinegar and remove from heat.
Pour the boiling mixture over the vegetables, seal the jar tightly. Store the snack in the cellar or refrigerator.

Oven baked

Servings: 5-6 people.
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 tasty, be sure to try this dish. Executed in a heat-resistant form, baked Brussels sprouts with cheese, bacon and almonds do not leave indifferent even seasoned gourmets. It can be made from fresh or frozen cabbage heads. A properly cooked casserole has an amazingly beautiful crispy cheese-almond 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:

Boil the washed cabbage balls in salted water for five minutes.
Lubricate a heat-resistant container with high sides with oil, spread the cabbage in one layer (whole heads or halves).
Cut the bacon into cubes. It is good if the product contains no less meat than fat. You need to add it to the cabbage heads, distributing evenly over the entire area of \u200b\u200bthe form.
Start filling. Mix eggs, sour cream, two-thirds of grated cheese. Add some salt and spices to taste.
Carefully pour in the mixture. Sprinkle the remaining cheese (about 40 grams) and almond flakes on top.
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.
Calorie content: 89 kcal (per 100 g).
Purpose: for lunch, the second 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 perfectly satiating, giving strength and vigor. Chicken with Brussels sprouts in the oven turns out tender, soft, melting in your 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:

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

Korean Recipe

Preparation time: 20-30 minutes (excluding marinating time).
Servings Per Container: 6-8.
Calorie content: 58 kcal (per 100 g).
Purpose: salad, vegetable cold appetizer.
Cuisine: Eastern.
Difficulty: easy.

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

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

Recipe in batter

Cooking time: 30 minutes.
Servings: for two or three people.
Calorie content: 56 kcal (per 100 g).
Purpose: for breakfast, second course.
Cuisine: European.
Difficulty: easy.

A wonderful step-by-step recipe for making Brussels sprouts in a pan will appeal to lovers of stewed and fried vegetables. The batter fried is especially good with rice or mashed potatoes as a sophisticated side dish to a meat dish. It can be a meal on its own, especially for people on a low-calorie diet. The dish will turn out useful if you use a pan with a non-stick coating.

Ingredients:

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

Cooking method:

Boil cabbage heads. Fresh boiled for up to 10 minutes, frozen - 15-20. Let them cool, dry them on a paper towel.
Beat egg whites and sour cream with a mixer.
Separately mix the yolks and starch, add salt, add pepper. Combine the two parts of the mixture, gently stir them with a spoon.
Dip each head in batter, fry in a pan on all sides until golden brown.

Marinated fast food

Cooking time: 15 minutes.
Servings Per Container: Two half liter jars.
Calorie content: 68 kcal (per 100 g).
Purpose: preparation for the winter.
Cuisine: European.
Difficulty: easy.

An appetizer that can be whipped up from fresh or frozen small cabbages 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, but vegetables reach their special charm after a day or two. Frozen cabbage balls do not need to be thawed.

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:

Boil the vegetable in water for 5 minutes (frozen - 10). Add the sliced carrots, bring to a boil and drain the vegetables in a colander.
Bring all the components of the marinade to a boil, control the dissolution of salt and sugar.
Put hot vegetables in jars, pour boiling marinade, cool and refrigerate. You can roll up and hide for the winter.

Recipe with mushrooms

Servings: for three people.
Calorie content: 72 kcal (per 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 marketable appearance of which is a guarantee of quality. 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:

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

Omelette

Cooking time: 25 minutes.
Servings: for two persons.
Calorie content: 83 kcal (per 100 g).
Purpose: for breakfast, for dinner.
Cuisine: European.
Difficulty: easy.

If you need a very quick breakfast - pay attention to this recipe. It is basic, includes a minimum of products. If you wish, you can supplement and improve it by adding bell pepper, tomato, mushrooms, asparagus beans - whatever you like. Such an omelet can be fried in a frying pan under a lid or baked in the oven.

Ingredients:

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

Cooking method:

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

How to freeze Brussels sprouts

If you grow this wonderful cabbage yourself, choose those that ripen earlier from the whole variety of varieties. The plant vegetates for a long time, the crop can be harvested in stages. Remove and freeze the lower sprouts that have reached a diameter of 3-4 cm, and let the upper ones continue to grow. Before freezing, boil in salted water for 5-7 minutes. Remove excess moisture. Freeze the 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

This question often arises among those who are going to cook Brussels sprouts. Answer: no, if you are going to, it does not need to be thawed before cooking.

Preliminary processing

Brussels sprouts are best separated from the stem just before use.
Rinse fresh cabbage well in a mixture of water and vinegar to wash out all the dirt, sand and insects.
Extreme, yellow leaves and leaves with darkening must be removed, cut off the spine by a millimeter.
It is advisable to make a cross incision on it: this will help to boil the cabbage more evenly.

Cooking rules

For cooking Brussels sprouts, it is better to choose a fairly large pot., as during the cooking process, the heads of cabbage increase slightly in size.

Can it be eaten, including for children?

Of course! Eating boiled brussels sprouts does not cause any harm, moreover, Brussels sprouts are very healthy:

it is rich in sulfur, potassium, vitamins C and B;
it has a high protein content;
it is also a good source of folic acid.

Pregnant women and children should also eat Brussels sprouts.(just because of folic acid). Brussels sprouts are great for weight loss diets. Many nutritionists even recommend adding Brussels sprouts to your daily diet!

Proper cooking will preserve all these wonderful qualities. And, of course, Brussels sprouts, like all vegetables, are healthier when boiled than when fried. The other side of the issue is that boiled cabbage may not be very tasty. But if you combine it with other products correctly, add spices or just salt well, you can fix it.

The main thing is not to overdo it, so that trying to improve the taste of boiled Brussels sprouts does not turn out to be more harmful than if you just fried them. However, already boiled Brussels sprouts can be fried or baked.

Broth from Brussels sprouts can be a good base for vegetable soup.

Boiled vegetable recipes

Boiled cabbage can be added to salads, it can serve as a side dish for meat. After all, boiled cabbage can be fried and stewed/baked, and in this form it already appears in many recipes for various stews and casseroles.

Meat that pairs well with Brussels sprouts:

pork;
beef;
bird.

You can learn about cooking delicious dishes from Brussels sprouts with meat and other products.

Boiled Brussels sprouts can also be served as an independent dish, if you squeeze a little garlic on it and pour sour cream over it. And as a bonus, we offer you a recipe for lean Brussels sprouts stew with walnuts.

Ingredients:

Brussels sprouts - 0.4 kg.
Onions - 2 pieces.
Walnut, pecan, or other nut kernels: 1/2 cup.
Cranberries or lingonberries - 0.1 kg.
Lemon - 1 piece.
Vegetable oil.
Pepper.
Salt.

Cooking:

Video recipe for Brussels sprouts with pine nuts:

So, we have written the rules for cooking Brussels sprouts. If you stick to them, cabbage will turn out to be quite pleasant to the taste, and dishes with it will be not only healthy, but also tasty. It is important to follow all the rules and not break them. so that the result does not become an unpleasant surprise for you. We hope that our article will help you. We wish you good luck in your culinary endeavors!

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In many European countries, Brussels sprouts are on the table all year round. Our compatriots also have the opportunity to enjoy this vegetable all year round, but they do not. Even from supporters of a healthy diet, one often hears. that this cabbage is not tasty enough. Some gourmets are confused not only by the bitter taste, but also by the specific sulfurous smell of the product. But let's open a secret: all these problems are solvable. Today we will tell readers of the Novy Domostroy website how tasty it is to cook frozen Brussels sprouts in a pan, odorless and without bitterness, we will give recipes for dishes from this vegetable in the oven, saucepan, slow cooker and in a pan. But first, a few words about why you should include dishes from this product in your daily diet.

Useful properties of Brussels sprouts, calorie content and composition

Brussels sprouts have a low energy value (about 40 kcal / 100 g), while they contain a lot of fiber that is useful for digestion, a huge amount of vitamin C (about 80% of the daily value of an adult in 100 g) and a fairly large amount of folic acid (in 100 g of the product - a third of the daily norm). Thus, it supports the immune system, the desired level of hemoglobin in the blood, good mood and high performance. Be sure to include it in the diet of pregnant women, as folic acid helps prevent fetal abnormalities. It is also shown to those who have low acidity. A sufficiently high content of potassium, manganese and phosphorus makes the product even more useful.

Frozen Brussels sprouts also retain almost all the benefits, the recipes for cooking dishes from which are collected in this material. It is used for cooking first courses and salads, but more often served as a side dish in stew, baked or fried. It goes well with ginger and other seasonings.

Culinary Secrets

Check out our tips for making frozen brussels sprouts. They will help turn a vegetable into a dish that none of your household members, even children, will refuse.

How to cook Brussels sprouts without bitterness and peculiar smell

The best way to get rid of the bad taste of Brussels sprouts is to boil them for a few minutes, then drain the water and bring the product to readiness in clean water or in another way.

If, when boiling in water, put a piece of lemon or pour a spoonful of lemon juice, then the specific smell will also disappear.

The addition of fragrant spices and spices to it also contributes to the improvement of the taste and aroma of Brussels sprouts. Garlic, rosemary, ginger, tarragon have proven themselves best.

What is the difference between frozen brussels sprouts and fresh sprouts?

Fresh cabbage is cleaned from the upper leaves and washed. With a frozen product, this is not necessary.

Whether to defrost vegetables before cooking is up to the chef. Usually this is not required. To cut the heads of cabbage, it is enough to boil them a little or let them thaw by half.

If Brussels sprouts have not been defrosted, then you need to cook them for 5 minutes longer than fresh ones.

Here, in fact, are all the differences.

How long to cook frozen Brussels sprouts

Cooking times for frozen Brussels sprouts vary by recipe, but some general guidelines can be given.

If you want to cook Brussels sprouts until tender, pour them, without defrosting, into boiling water and cook for 12-15 minutes. If you cut the heads of cabbage in half or thawed them, they will cook for about 8-10 minutes.
Roast whole Brussels sprouts for 20 minutes, cut in half or quarters for 15 minutes. If the vegetable was boiled until half cooked, its frying time can be reduced by 5 minutes.
Stew and bake Brussels sprouts for 5-10 minutes longer than boiled.

Often the composition of the dish includes not only Brussels sprouts with spices, but also other products. Some of them require longer heat treatment. This affects the cooking time of the entire dish.

If in doubt how and how much to cook frozen cabbage, it is advisable to focus on the instructions in the recipe. If there are no such instructions, then take into account the above tips. And now you can move on to recipes for dishes from a healthy vegetable.

Frozen Brussels Sprouts Soup

Ingredients required:

Brussels sprouts (frozen) - 400 g package,
potatoes - 4-5 pcs. medium size,
ginger root (grated) - a teaspoon,
butter - 50 g,
salt, pepper - to taste.

Cooking process:

Boil the whole cabbage for 10 minutes, remove with a slotted spoon and cool.
Cut the sprouts into 2-4 pieces (depending on their size). If they are very small, then you can not cut.
Peel the potatoes, cut into thin disks or small slices.
Put butter and cabbage, finely chopped garlic and ginger at the bottom of the saucepan. Lightly fry the cabbage.
Pour cabbage with two liters of water or vegetable broth, bring to a boil, salt, add potatoes and simmer for 15-20 minutes.
Top with sour cream when serving.

Vegetarians will love this recipe. Also, this light soup can be consumed while following a diet for weight loss. If butter is replaced with vegetable oil, you can eat this soup during fasting.

Ingredients required:

Brussels sprouts - 200 g (half a pack),
carrots - one thing,
pink salmon, trout or other fish (canned) - one can,
green peas (canned) or beans (in their own juice) - one can,
mayonnaise, tomato paste or olive oil - to taste,
wine vinegar or dry wine - one spoon.

Cooking process:

Boil the cabbage for 15 minutes (until cooked), dip for a minute in cold water, cut each cabbage into four parts, sprinkle with vinegar.
Boil carrots, cut into cubes.
Open canned food, and divide each piece of fish into several parts (8-10). You can simply chop the fish by mashing it with a fork. Do not pour out the oil.
Mix cabbage, carrots and green peas.
Mix vegetables with fish.
Season with canned oil by mixing it with a little olive oil, mayonnaise or tomato paste. A harmonious taste is obtained by adding a spoonful of pasta and two tablespoons of mayonnaise to the oil from canned food. With olive oil (without mayonnaise and pasta), the taste will come out more tender.

This Brussels sprout salad is quite unusual. Serve it to the festive table to surprise your guests!

Frozen Brussels sprouts with sour cream and breadcrumbs

Ingredients required:

Brussels sprouts - a pack (400 g),
sour cream - 2 tablespoons,
breadcrumbs or fiber (ground) - 2 teaspoons,
tarragon (optional) - 2 coffee spoons,
salt - to taste.

Cooking process:

Boil cabbage until tender (about 15 minutes). When it boils, don't forget to add salt.
Remove with a slotted spoon and arrange on plates. If you do not follow the diet too much, then you can lightly fry it beforehand.
Pour in sour cream, sprinkle with tarragon and breadcrumbs. Bon appetit!

This version of the Brussels sprouts dish is one of the dietary ones. You won't have to beat yourself up if you eat it for lunch or dinner.

Roasted Brussels sprouts (frozen or fresh)

Ingredients required:

cabbage - 400 g,
garlic - two cloves,
vegetable oil - 4 tablespoons,
breadcrumbs (or hard cheese) - 100 g.

Cooking process:

Boil cabbage for 10 minutes.
Chop the garlic, fry until dark brown in half the oil. Take the garlic out of the oil.
Fry cabbage in this oil. If it is large, it is better to cut it in half first.
Put the cabbage in a baking dish, pour over with oil, sprinkle with breadcrumbs or grated cheese, bake for 10-15 minutes.

Brussels sprouts can also be cooked in a skillet with this recipe. To do this, after sprinkling the vegetable with breadcrumbs, it must be darkened for a quarter of an hour over low heat under a lid.

Brussels sprouts fried in egg

Ingredients required:

Brussels sprouts - 0.2 kg;
Yalta onion (purple) - 100 g;
chicken egg - 4 pcs.;
milk - 100-120 ml;
hot capsicum, fresh or dried herbs, salt - to taste;
vegetable oil - how much will it take.

Cooking process:

Defrost Brussels sprouts and cut into quarters.
Finely chop the onion and pepper.
Fry the onion and pepper for 5 minutes, add the cabbage to them. Roast the vegetables together for 6-8 minutes.
In a separate container, shake the eggs, combining them with milk, salt, chopped herbs.
Fill cabbage with egg mass. Reduce the fire under the pan.
Cover the pan with a lid and keep on low heat until the eggs are cooked.

Such an unusual hearty and healthy scrambled eggs can be served for breakfast, as the dish is prepared in haste.

Brussels sprouts in sour cream with vegetables in a slow cooker

Ingredients required:

fresh or frozen Brussels sprouts - 0.4-0.5 kg (package);
onions, carrots, sweet peppers - 1 pc.;
garlic - 5 cloves;
fresh greens - a bunch;
sour cream - 0.2 l;
balsamic vinegar or lemon juice - 40 ml;
water (boiling water) - 100 ml;
flour - 15-20 g;
vegetable oil - 50 ml;
rosemary, salt - half to taste.

Cooking process:

Cut the cabbage into halves. Drizzle with balsamic vinegar or lemon juice and stir.
Cut vegetables into strips. Carrots can be grated for Korean salads.
Finely chop the greens.
Pour oil into the multicooker bowl. Put onions and carrots in it.
Start the unit in baking mode by setting the timer to 35 minutes.
After 5 minutes, add pepper, after another 5 minutes - cabbage. Fry it with other vegetables for 10 minutes. Sprinkle with flour, salt, seasonings.
Mix the remaining ingredients, pour into the slow cooker. Prepare food until the end of the program.

This recipe can also be cooked in a skillet. For piquancy, you can add a spoonful of tomato paste or ketchup to sour cream.

Pasta with frozen Brussels sprouts

Ingredients required:

cabbage - half a pack (200 g),
pasta (look good "shells") - 200 g,
chicken breasts (fillet) - two pieces,
lemon - a quarter,
onion (preferably red) - one head,
garlic - a couple of cloves,
cheese (hard) - 50 g,
broth - a glass,
greens (dill, parsley, basil) - half a glass,
salt, pepper (preferably paprika) - to taste,
olive oil - how much will go.

Cooking process:

Boil the breasts (with spices) in a small amount of water until half cooked.
Cool, cut the breasts, fry with pepper and salt.
Boil pasta, rinse.
Fry chopped onion, garlic, pepper in a saucepan. Add quartered cabbage. After frying it lightly, pour in the broth and simmer for 10 minutes.
Add chicken and lemon juice, simmer another 5 minutes.
Add macaroni and cheese. Simmer for another 5 minutes and the dish is ready.
Sprinkle with fresh herbs when serving.

With this recipe, you will get a complete meal. It will be quite satisfying even without meat, as Brussels sprouts contain protein, which is not typical for every vegetable.

Unfortunately, not everyone loves Brussels sprouts for its bitter taste. However, properly selected seasonings favorably set off its taste, turning a disadvantage into a virtue. In extreme cases, when boiling cabbage, drain the first water when boiling and then boil it in the second water - the bitter taste should disappear.

Elena Pronina

Brussels sprouts can be called a versatile food with high nutritional value, which is good in any form: boiled, stewed, fried. There are many ways to cook Brussels sprouts, however, for some reason, this green vegetable is often undeservedly forgotten to add to your daily diet. Meanwhile, Brussels sprouts are very useful and able to maintain their qualities both fresh and frozen.

How to cook Brussels sprouts the right way

Boiled cabbage:

Before cooking Brussels sprouts, remove any yellow leaves from the cabbage and soak it in cold water for 10 minutes to get rid of insects or grit in the leaves. After that, rinse the cabbage thoroughly in cold water. Carefully cut the stems, but so that the leaves do not fall off.

In order for Brussels sprouts to reach readiness, it is enough to boil them for 8-10 minutes in boiling water or steam them for 5 minutes. Boiled Brussels sprouts should be served hot.

Fried cabbage:

Remove yellow leaves, wash cabbage, pat dry and cut in half. Add some olive oil, salt and lemon juice, mix all the ingredients in a bowl. Transfer the Brussels sprouts to a baking dish or skillet and roast for 45 minutes in a preheated oven, stirring occasionally to brown evenly.

Brussels sprouts can also be roasted on the stovetop. To do this, prepare it in the same way as described above, transfer to a pan, cover with a lid and cook over low heat for 7 minutes. Then remove the lid and cook for another 5 minutes to completely evaporate all the liquid. Don't forget to stir the Brussels sprouts occasionally while cooking.

If Brussels sprouts are bitter

In order to rid Brussels sprouts of bitterness, seasonings should be added during its preparation. Boil the heads of cabbage cut in half for 10 minutes. Heat the oil in a frying pan and sauté the cabbage along with a few minced garlic cloves until nicely golden.

You can also reduce the bitterness of Brussels sprouts by adding a teaspoon of vinegar, a pinch of salt, and a little sugar.

How to cook Brussels sprouts in the oven

Ingredients:

0.5 kg fresh Brussels sprouts

3 eggs 0.5 cup milk

Butter

Cooking:

This is a quick and easy recipe for making Brussels sprouts. To do this, rinse the cabbage thoroughly, drop it into boiling, lightly salted water and cook for 10 minutes.

Heat up a frying pan and fry the cabbage in butter. If the Brussels sprouts are too large, cut them in half.

When the cabbage acquires a delicate golden crust, then eggs mixed with milk and a pinch of soda can be added to it. Pour the milk-egg mixture over the cabbage, smooth it out and place in the preheated oven.

The cabbage will be ready in 10-15 minutes.

This delicious, tender and very healthy dish should be served warm.

Chicken breast with Brussels sprouts

Ingredients:

300 g chicken fillet

0.5 kg Brussels sprouts

4 tomatoes

1/3 cup shelled walnuts

3 tablespoons walnut oil

3 onions

2 tablespoons sunflower oil

2 tablespoons of vinegar

Cooking:

Wash the cabbage, peel, divide into leaves and boil in boiling water for 2 minutes. Throw the cabbage in a colander and rinse in cold water, dry.

Rinse and dry the chicken breasts, season with salt and pepper and fry them on both sides in hot oil until tender.

Cut the onion into small rings, salt. Pepper, sprinkle with vinegar, add Brussels sprout leaves, walnut oil.

Cut the tomatoes into quarters and arrange on a platter with Brussels sprouts. Coarsely chop the nuts, sprinkle on top. Lay out the chicken breasts, garnish with herbs.

This is a simple but at the same time delicious recipe for preparing Brussels sprouts for the festive table.

How to cook Brussels sprouts with pumpkin

Ingredients:

0.5 kg Brussels sprouts

0.5 kg pumpkin

1 cup cranberries

1 apple

1 bulb

2 tablespoons olive oil

1 tablespoon soy sauce

0.5 teaspoon curry

1 tablespoon brown sugar

Salt, pepper to taste

Cooking:

Clean the pumpkin, remove the seeds and cut into large cubes. Cut the washed Brussels sprouts in half, cut the apples into cubes, and the onion into half rings.

Transfer all products to a baking sheet, add cranberries, which, depending on the season, can be replaced with rose hips or black currants. Mix all ingredients thoroughly.

In a separate bowl, mix the sauce, curry and oil. Whisk everything thoroughly and pour the chopped vegetables with the resulting mixture. Sprinkle brown sugar on top, which will give the future dish a pleasant taste and aroma. Add salt and pepper to taste.

Put the baking sheet with the food in the oven preheated to 200 degrees and bake them for 20 minutes. Remove the baking sheet, gently toss the vegetables, and return it to the oven. Bake for another 20-25 minutes until all vegetables are browned and soft.

If you don't know how to cook brussels sprouts, remember two rules: they should boil a little in boiling water, after which you can cook them any way you like, showing your own imagination!

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