Details
There are many recipes for making Brussels sprouts. It can be baked in an oven or multicooker, fried or boiled. By the way, many housewives prefer to stew cabbage in a pan with various sauces. With this heat treatment, the product reveals its taste and retains its beneficial properties.
Braised Brussels sprouts in sour cream in a pan
Required Ingredients:
- Brussels sprouts - 300 gr;
- sour cream - 5-6 tablespoons;
- vegetable or butter - 2 tablespoons;
- mustard seeds - 1 tsp;
- salt, spices - to taste.
Cooking process:
Wash the Brussels sprouts and, if necessary, remove the top leaves. Put the prepared heads of cabbage in a saucepan, cover with boiling water and put on fire. After 10 minutes, drain the water and discard the cabbage in a colander.
Cut the heads of cabbage in two. Pour vegetable oil into a frying pan, add mustard seeds and wait a few minutes. Then add the cabbage and, stirring constantly, fry for 10 minutes.
Add sour cream and stir well. If you have cream on hand, you can use it too. Place a lid on the skillet and reduce heat. The dish will be ready in 10-13 minutes.
Cabbage stewed in sour cream can be served with porridge, fish or meat.
Brussels sprouts stewed with onions in a pan
Required Ingredients:
- bacon strips - 3 pcs;
- onions - 2 pcs;
- chicken broth - 1 glass;
- dried thyme - ¼ tsp
Cooking process:
Heat a skillet over medium heat. Place the strips of bacon there and fry them for 5-7 minutes. Then place on a paper towel to get rid of excess oil.
Pour finely chopped onions and thyme into the same pan. Saute lightly and add the Brussels sprouts. Pour chicken stock over vegetables and bring to a boil. Cover the pan and simmer over low heat for 15 minutes.
Serve the stewed Brussels sprouts with toasted bacon.
Brussels sprouts stewed with meat in a pan
Required Ingredients:
- Brussels sprouts - 500 gr;
- beef brisket - 300 gr;
- carrots - 1 pc;
- onions - 2 pcs;
- vegetable oil - 4-5 tablespoons;
- bay leaf - 2 pcs;
- pepper, salt - to taste.
Cooking process:
The first step is to prepare the meat. Rinse the beef in cold running water. Boil until tender, cut into small pieces and fry in vegetable oil for 3-5 minutes. Season with salt and pepper to taste.
Rinse the Brussels sprouts and remove the top leaves. Boil the heads of cabbage in salted water.
Put the cabbage to the meat, add the grated carrots and pre-fried onions. Pour in a glass of beef stock, cover and simmer for 30 minutes.
Brussels sprouts stewed in wine in a pan
Required Ingredients:
- Brussels sprouts - 400 gr;
- butter - 1 tablespoon;
- dry white wine - 100 ml;
- chicken broth - 1 glass;
- onions - 2 pcs;
- cream - 2 tablespoons;
- mustard - 1 tablespoon;
- salt and pepper to taste.
Cooking process:
For Brussels sprouts, trim the shoots and cut each head of cabbage in two. Take a large skillet, heat the butter and line the prepared cabbage so that it is one layer.
Season the cabbage with salt and pepper. Fry them on each side until golden brown. Remember to stir the cabbage constantly to avoid burning it.
Cut the onions into thin rings and place in the pan. Pour in dry wine and chicken broth.
Cover the skillet with a lid, reduce heat, and simmer vegetables for 20 minutes. Then take out the cabbage and put it on a separate dish.
Pour the cream into the remaining liquid in the pan, add the mustard and bring to a boil. Whisk the sauce and pour over the cabbage.
Brussels sprouts are an unusually healthy and delicious vegetable. The use of this product both as a main and an additional ingredient will present a wide variety of dishes. This article will acquaint you with the recipes of some of them.
Cooking Brussels sprouts in the oven
Cooking an original treat will take about half an hour, and the result will delight all household members.
Prepare:
- 0.5 kg of cabbage coals.
- 50 ml olive oil.
- 2-3 garlic teeth.
- 0.5 cups bread crumbs.
- Spices - thyme, black pepper, salt.
Cooking steps:
- Rinse small heads of cabbage and cut in half.
- Place the cabbage in a saucepan, fill the vegetable with water.
- Place the container on fire.
- Boil the contents for 2-5 minutes, and then drain the liquid.
- Combine vegetable oil with chopped garlic teeth and thyme in a separate bowl.
- Sprinkle boiled cabbage with garlic oil, add salt and pepper.
- Place vegetables in an ovenproof dish, sprinkle with bread crumbs and put them in the oven.
- The oven must be preheated to 200 ° C. Heat treatment time is 20 minutes.
You can skip the cabbage boiling step, but then you should increase the baking time to 40-45 minutes. Remember to shake the buds periodically to avoid burning them.
Brussels sprouts fried in oil
An equally simple and quick way to cook cabbage moths is to fry them in a pan.
Prepare the ingredients:
- 400 g fresh Brussels sprouts.
- 4 cloves of garlic.
- Olive (or butter) oil for frying.
- Salt and ground black pepper.
Cooking steps:
- Wash the cabbage cocks and cut them into 2 parts. If the heads are small, they can be cooked whole.
- Pour water into a saucepan, add salt and bring the liquid to a boil.
- Place the Brussels heads in boiling water and boil for about 5-7 minutes - until half cooked. In this case, the cover must be removed. This will allow the cabbage to retain its color.
- By the end of boiling the cabbage, tackle the garlic. Peel the spice and cut into small slices. Put the spice in the oil heated in a pan and fry it lightly.
- Next, add boiled cabbage to the garlic in the pan. If the vegetable was frozen, you need to wait for it to thaw a little, and then start frying. The boiling step can be skipped.
- Crush the cabbage and garlic with ground pepper and a pinch of salt.
- Fry vegetables until tender - 5-7 minutes.
Braising brussels sprouts
Stewed Brussels sprouts are a delicious independent side dish that everyone can cook.
Brussels sprouts stewed in water
Ingredients of the dish:
- 0.4 kg of Brussels sprouts.
- 2 tbsp. l. vegetable or butter.
- Black pepper.
- Salt - 1/3 tsp
Cooking steps:
- Rinse cabbage cobs thoroughly under running water.
- Pour water into the bottom of the pot (no more than 1 cm high) and add a pinch of salt.
- When the liquid boils, put the cabbage cobs in one layer (!) On the bottom of the container.
- Place the lid on the pot and turn on low heat (to keep it boiling).
- Duration of extinguishing is 7-8 minutes.
- Place the cooked cabbage on a dish and season with butter and black pepper.
Brussels sprouts stewed in sour cream
Fans of spices and rich flavors can use spices.
- Place the peeled cabbage heads in boiling water and boil for 2-3 minutes.
- Place 1 tsp in olive oil preheated in a frying pan. mustard seeds.
- When you hear their characteristic crackle, add other spices - ground paprika (1 tsp), 0.5 tsp each. turmeric, ground black pepper ginger and coriander, 1/4 tsp nutmeg.
- Mix everything and add the Brussels cats.
- Fry vegetables over medium heat for 5-7 minutes. Do not forget to stir the cabbage, because she strives to burn all the time.
- Add 4-5 tablespoons of not too fatty sour cream (or a glass of cream).
- Cover the pan with a lid. Set the heat to low and simmer the vegetables for 15 minutes.
Brussels sprouts - contraindications
Despite the many beneficial properties of this vegetable, not everyone can include it in food. Among the restrictions:
- Disorders of the thyroid gland. The components of cabbage reduce the absorption of iodine.
- Deviations in the work of the digestive tract - weakened intestinal peristalsis, enterocolitis, increased acidity of gastric contents.
- There are disturbances in the digestive process.
- Gout (due to the presence of purine in cabbage).
Delicious portion of Brussels sprouts with sour cream cheese sauce.
Brussels sprouts are a delicious and healthy food that rarely appears on our table. And from the fact that such a small cabbage is rarely grown by our gardeners, and because our housewives often do not know how to cook miniature heads of Brussels sprouts.
I suggest making a Brussels sprouts casserole topped with sour cream and cheese. It can be cooked both in a large baking dish and in portions. The heads of cabbage are tender and juicy. The dish is very simple and easy to prepare.
What you need for baked Brussels sprouts
for 4 servings
- Fresh (or frozen) Brussels sprouts - 12 heads of cabbage (250-300 g);
- Sour cream - 300-400 g (to cover the cabbage);
- Hard cheese - 150-200 g;
- Basil or parsley greens - a small bunch;
- Allspice - 1 teaspoon;
- Salt to taste;
- Vegetable oil for greasing a baking dish.
How to cook Brussels sprouts in the oven
Boil mini-heads
Boil water and salt it. Cook Brussels sprouts in it for 5 minutes.
Collect Brussels Sprouts Casserole
- Cut the heads of cabbage into 2 parts and place in a greased baking dish - flat side down.
- Sprinkle the cabbage with finely chopped herbs.
- Pour a layer of cabbage with a mixture of cheese (coarse grater) + sour cream + allspice.
Bake Brussels sprouts with sauce in the oven
Cook the dish in the oven at 200 degrees C for about 1 hour. Until a golden yellow crust forms.
Bon Appetit!
A serving of Brussels sprouts casserole.
After heat treatment, miniature heads of cabbage become very tender and tasty.
You can also cook delicious. Or bake a small cabbage with a large fish in foil.
It will also be very tender and tasty. Mini kale tastes a lot better when soaked in rich meat or fish juices.
Brussels sprouts are a very healthy vegetable... It has a rich amino acid composition similar to meat protein. Vitamin C it has 3 times more than white cabbage, there is vitamin PP(nicotinic acid) and vitamins B1,IN 2 and A... The content of riboflavin is practically the same as in milk and dairy products. Expectant mothers are advised to include Brussels sprouts in their diet, as folic acid source... Gourmets highly value Brussels sprouts not only for their nutritional quality, but also for their extraordinary sweet and nutty taste. Try making a casserole out of these little heads of cabbage - it's easy.
You will need:
- onion 2 pcs
- vegetable oil 50 ml
- sour cream 200 gr
- cheese 100 gr
- cream or milk 2-4 tbsp.
- dry italian herbs
- ground black pepper
You can add a meat component to this casserole: sausage, ham, bacon. I added boiled chicken (1 breast)
For this amount of products you will need baking dish the size 31x19 cm with the depth of the side 4.5 cm
Step-by-step photo recipe for cooking:
I used frozen brussels sprouts(400 gr) - in this form it is more often sold in Russia. Fresh cabbage is also prepared.
Pour boiling water over the cabbage, salt, bring to a boil and cook over low heat 5 minutes.
Discard in a colander.
Chop the onion.
Sauté the onions in vegetable oil. Let it brown slightly.
Slice the boiled chicken breast.
Put in a bowl of boiled brussels sprouts, fried, pieces chicken breast... Add salt,pepper, dry herbs, cream and sour cream.
Mix everything well with a spoon and place in a baking dish.
Grate the cheese.
Spread the cheese over the casserole and place the dish in the preheated oven t 200 ° C on 25-30 minutes.
This is how the finished one looks like. Brussels sprouts baked with sour cream- a golden brown crust of melted cheese and tender, juicy cabbage inside.
Brussels sprouts are small bombs that explode in your mouth and delight you with an unforgettable taste! Bon Appetit!
Brussels sprouts baked in sour cream. A short recipe.
You will need:
- Brussels sprouts 400-500 gr
- onion 2 pcs
- vegetable oil 50 ml
- sour cream 200 gr
- cheese 100 gr
- cream or milk 2-4 tablespoons
- dry italian herbs
- ground black pepper
Pour boiling water over the cabbage, salt, bring to a boil and cook over low heat for 5 minutes, discard in a colander.
Chop the onion and fry in vegetable oil.
Cut the boiled chicken breast into pieces.
Place boiled Brussels sprouts, sautéed onions and chicken breast pieces into a bowl. Add salt, pepper, dried herbs, cream and sour cream. Toss everything with a spoon and place in a baking dish. Sprinkle with grated cheese on top.
Bake in a preheated oven at 200 ° C for 25-30 minutes.
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Recipe by: Juliya
Delicious stewed Brussels sprouts with sour cream and spices from our reader Svetlana Kolyasa:
I have long discovered the fact that Brussels sprouts are delicious only when cooked with dairy products.
This recipe came out by accident. Longing for harmful mushrooms, I decided to cook Brussels sprouts in the same way as I cooked terribly harmful mushrooms
Stewed brussels sprouts
- 300 gr. Brussels sprouts
- 4-5 tablespoons (or more) sour cream
- 1/3 teaspoon salt
- 2 tbsp. tablespoons of vegetable or butter
- spices:
- mustard seeds - 1 tsp
- asafoetida - 1 tsp
(I have 28%)
- ground paprika - 1 tsp
- turmeric - 1/2 tsp
- ground ginger - 1/2 tsp
- nutmeg - 1/4 tsp
- ground coriander - 1/2 tsp
- ground bay leaf - 1/3 tsp
- ground black pepper - 1/2 tsp.
- blue basil (to taste if you like)
Boil Brussels sprouts
Cut
Spices
Fry black mustard
Add spices
Frying Brussels sprouts
It is advisable to take homemade sour cream, although it will be very tasty with the store :). Do not forget that the dish can burn, so we stir every 3-5 minutes.
Brussels sprouts in sour cream
Despite the large amount of spices, cabbage turns out to be very tender, soft and juicy. Fat can be used to fill porridge, potatoes, minced meat, it is very tasty and aromatic.
Stewed Brussels sprouts can be served as a separate dish. It is also delicious with buckwheat, artek or potatoes.
Delicious vegetarian recipes with step by step photos:
Comments (20) on the entry "Brussels sprouts stewed in sour cream with spices"
I really, really love Brussels sprouts, and it tastes good to me even without dairy products)) just blanched and lightly poured with olive oil.
Why are champignons “terribly harmful”?
Write about mushrooms, intrigued everyone
Well, “terribly harmful” I, of course, exaggerated ;-) besides, champignon mushrooms are the safest and easiest ones. In general, the mushroom is considered a “hard-to-digest” protein product, but according to Ayur Veda, it has a negative character. Just like onions and garlic, mushrooms are ignorant foods. They are very useful plants, but not for food. They grow on rot, that is, where something needs to be removed, mushrooms grow, absorbing the “waste of nature” like a sponge. Very often people are poisoned with edible mushrooms, because they have absorbed something poisonous in the area where they grew. Champignons, after all, also grow on rot, but since they are grown in unit conditions, straw is used as a raw material, so there is nothing to poison with, and their structure is easy for digestion compared to other mushrooms.
As far as I know, Vaishnavas do not offer mushrooms to God.
Well, some of what you wrote is not true. I am now studying Ayurveda, it can be said in dense, mushrooms are recommended for imbalance of kapha for people of kapha type of constitution, for the most part non-edible, poisonous mushrooms are referred to the mode of ignorance. Mushrooms have a combination of sattva and tamas, but poisonous ones have more tamas. There is a variety of mushrooms, I don’t know what they are called, white mushrooms, they look like champignons, they grow here near Almaat, they are generally eaten raw, you don’t need to cook at all! My husband ate. The Vaishnavas really do not offer to God, but they eat! Govinda Maharaj ate these mushrooms and my husband was there in this company with him, then he brought these mushrooms home. And we ate pizza with champignons was treated by one Vaishnava after he came from Moscow and said that Jaya pataka Swami or Prabhavisnu Swami, one of them ate. Govinda Swami also brought kumis a whole trunk of bottles from Bishkek and distributed it to everyone on the farm. and there, too, that horse milk and under the degree, we lived on a farm with giriraj and deities, and did not offer it! My husband and I remember not drinking the bottle, degrees because. Well, we ourselves were in shock, we did not expect this! I still do not drink kumis! I don't even drink Tan, although we live in Kazakhstan. And 15 lived on the farm.
