Brussels sprouts. Useful properties and recipes with Belgian dwarf

27.09.2019

1. Cabbage, if frozen, then not defrost. If fresh, then remove from the bums, remove dark places and yellow leaflets, then rinse.
2. Lay out the cabbage into the pan, pour water so that it is slightly covered with cabbage, and put on a large fire.
3. Cook a frozen Brussels cabbage after boiling 12 minutes, fresh - 5-7 minutes.
4. Check cabbage to readiness: it must be soft when piercing for a fork.
5. Catch off the cabbage to the colander and give a track of water, brussels sprouts cooked.

How to cook Brussels cabbage in the microwave

1. Low 400 grams of fresh or frozen Brussels in a bowl for microwave oven.
2. Pour a quarter of a glass of water in a bowl, put in the microwave.
3. Set up a microwave for 800 W and a time of 5 minutes.
4. At the end of the first stage, salt and pepper the Brussels cabbage, mix.
5. Return Brussels cabbage to the microwave for another 5 minutes.

How to freeze the brussels cabbage

2. Lay cabbage to a plate or tray in 1 layer, above another 1 plate, until the whole cabbage is laid.
3. When the cabbage leaves, decompose it on the packages and return to the refrigerator - the cabbage will be crumbly and later it will be possible to measure exactly so much cabbage as it is necessary, without defrosting the entire package.
Frozen in such a way, Brussels cappist cook after boiling 15 minutes.

How to freeze Brussels cabbage to freeze

1. Košani Brussels Cabbage to remove from the bars, clean from yellow leaves, rinse.
2. Pour cabbage into the pan, pour water so that it barely covered the cabbage, and put on a large fire.
3. Lemon (for 1 kilogram of Brussels Cabbage Half of Lemon) cut down and put it in water.
4. After boiling, reduce fire and cook Brussels cappist for 5 minutes.
5. Lay cabbage on a colander and shake to the glasses excess fluid.
6. Lay the cabbage to the woven napkin so that it is cooled, remove into the freezer for fooling, then decompose on the packages and remove storage.

Frozen in this way, Brussels cappist cook after boiling 10 minutes.

Nutritionists consider Brussels cabbage one of the most useful products Nutritional nutritional nutrients in its composition. The connoisseurs of exquisite food consider it a pleasant taste. Unusual mini-cochanists serve as an interesting decoration meat dishes. Therefore, "Guest from Belgium" is always happy to see at the dinner table. But how to cook Brussels cabbage, not many know.

How to choose and prepare cabbage for cooking

Cabbage from Brussels is suitable for frying, baking, you can just boil it.

But before proceeding with the cooking process, you need to choose the right vegetables. Buying cabbage on the market, it stands carefully to consider it - there should be no dark or red spots, you do not need to take damaged kochenants.

For the preparation of any dishes the most suitable are small smooth forks. If when buying it happened, so that the sizes are large, then they can be divided into two parts.

Yellow leaves are cleaned before cooking from Koch. Next must be prepared cold water And to lower the peeled cochanis there. Such a procedure will allow to get rid of sand and other dirt, as well as insects. Then you need to rinse in clean water and gently cut the stalks.

Curious facts:

Brussels Cabbage does not occur in nature - this is a man derived from a man.
Vegetable is relatively young - his birth is attributed to the second half of the eighteenth century.
This is the only view of the cabbage, which is a two-year-old.
Small cochanists are the side shoots of the stem.

What is the difference in the preparation of frozen and fresh cabbage

During the season fresh vegetables Brussels cappist can be purchased fresh. But in the cold season, it, most often, is sold in a frozen state.

The process of cooking frozen and fresh cabbage is practically no different. And the view is that for cooking frozen will need more time, erroneously. Cabbage does not need to preliminarily defrost, it hovers perfectly in the cooking process. It is not necessary to spend time for soaking, because in front of the freezing cabbage kocheans are washed and all foreign onwards are removed from them.

By the way, you can freeze these miniature forks and independently: decompose on a tray into one layer with neat rows and put in the freezer. After the balls are frozen, they are shrinkled in the package and storing.

Important! If the cabbage with mustard, then in the fresh form this taste is barely noticeable, but in the frozen it is enhanced.

Methods of cooking Brussels cabbage

Brussels cabbage can be subject to any types of processing: it can be boiled, bake, stew, cook in the microwave, in the oven or multicooker.

How to cook brussels cappist

In the saucepan, water is poured, they are saturated and heated. While the water comes to the boiling point, it is necessary to prepare cabbage kamans to boiling - go through, rinse and clean. Frozen cabbage sufficiently solid in cool water.

After the water began to boil - omit cabbage into water. The duration of boiling is ten-fifteen minutes. If the cabbage is ready, it is easily punctured by a fork or toothpick. This fact is the signal that cabbage is ready.

Water is drained and added to taste butter and black pepper. If the lack of salt is felt, then it should be slightly saturated. Dish is ready. You can serve to the table, but necessarily hot.

How to fry a brussels cappist

Initially, the cabbage should be processed and rinsed. Kochans are cut into two halves. In the stem, it is necessary to make a small incision to improve the roasting.

In the deep frying pan hears several tablespoons of vegetable oil. To fry vegetables in a mixture of vegetable oils and olive. The fire must be average.

Cabbage is laying down cut down and sprinkled with spices. Solit and pepper better at the half-preparation stage. One side is roasted for about five minutes. After the second side is slightly twisted, pour water so that the bottom was completely covered.

The process of frying continue to full evaporation in the water. At the end of the frying add a tablespoon of lemon juice. Serve hot.

Baking cabbage

Pre-warmed the oven, about 200 degrees. Cabbage forks to clean and wash. To binge the stalks better remove.

Add 3 tablespoons of oil (better olive), salt and black pepper on the taste of the hostess. Everything is mixed, and cabbage is laid out in a baked bowl. It should be laid with a flat layer so that the cabbage is well baked.

Readiness is checked for a fork - Cochanic should easily sneeze. Approximate baking time - half an hour. Served hot.

Feeding

Add salt and pissed and washed with cabbage to boiling water. If the cabbage is more medium sized, then cut on halves, and stalks to cut.

In the process of extinguishing, it is necessary to ensure that the frying pan does not become dry. In this case, you can add butter or a little water. Stew on a small fire. Served hot.

Cooking Brussels cabbage on modern kitchen equipment - in a slow cooker or microwave does not differ from the cooking process in electrical or gas oven or on fire. Multicooker has special modes for boiling, baking. You can cook in deep or pair.

The process of cooking in the microwave oven is carried out in the same mode as in the electric oven. Vegetable can be boiled and oven. Readiness is checked for a fork.

The secrets of "delicious dishes"

Before the start of the process of cooking dishes from Brussels, the cabbage should be rid of the mustard, which, unfortunately, is often found in this vegetable. A bitter taste may occur if the cultivation or cabbage technology has been disrupted lack of water. How to fix the situation not to spoil food?

When cooking, you can add a pinch of sugar and salt with the addition of a teaspoon of vinegar.
Boil the cochanis in water for ten minutes. Water merge.
When preparing a dish, add a few droplets of lemon juice.
If a bitter flavor was found in the cooking process, any seasonings will help save the situation.

Cabbage with cheese: Simple recipe for novice culinary

On the sheltered cabbage taken 20 g of butter, 150 g solid cheese, Salt and pepper to taste. Cocheans are boiled in salted water and lean on a colander.

On the pan, lubricated with oil, lay the balls of cabbage, pepper and closed with grated cheese. Bake for 20 minutes.

A complex recipe for the cooking master: Salad from Brussels Cabbage.

It will take 500 g of listed cabbage, two pears (choose ripe, but not too soft), 60 g of peeled cedar nuts. For refueling, cedar oil with lemon juice is ideal, but can be replaced with olive or any plant. Finely chopped fresh dill add piquancy.

Cabbage is blanched in boiling water and disassembled on leafs, oil with lemon juice and dill whip on the blender, the pear is cut by petals. All ingredients are laid out in a bowl and gently mix. Serve chilled.

Vegetables must be present in the diet of each person. Such foods for proper cooking And systematic uses bring huge benefits to all organs and systems of our body. They contain a significant amount of vitamins (including vitamins of the group B, with a deficit of which many modern people face), as well as minerals. In addition, vegetables are low-calorie and have in their composition a lot of fiber, helping to maintain weight or get rid of extra kilograms. One of the most useful vegetables includes the Brussels cabbage, recipes for the preparation of which in the pan and in the oven will be discussed further.

How is Brussels Cabbage prepares in a pan?

To prepare such a simple and very useful dish You need to prepare three hundred-four hundred grams of Brussels cabbage (fresh or frozen), three or four cloves of garlic, a certain amount of vegetable or butter for frying. You will also need salt and ground black pepper, depending on your taste preferences.

Prepare cabbage: Rinse it, dry and eliminate brown or yellow leaves. Large vegetables Cut in half. Push the cabbage to boiling water and boil on the heat of the middle power until the ready for it becoming very soft. You will have about seven minutes. Wrap your cabbage to the colander and leave for a while.

Clean garlic and pick it up. Preheat frying pan with vegetable or butter. Fry a little cabbage and remove from the fire. Pour it with garlic, spray and pepper. Leave under the lid for a minute, another, then apply to the table.

How to fry Brussels cabbage in a pan with bacon?

To prepare such a dish, you need to be equipped with four grams of cabbage (fresh or frozen), one hundred and fifty grams of smoked bacon, one large cloth of garlic and fifty grams of solid cheese. Also use lemon, some salt and ground black pepper.

Cabbage for cooking should be prepared. To do this, wash away, eliminate the yellowed leaves and cut the little knockers. Large nomads cut in half, and the small leave the whole.

Boil the water in the saucepan, add a teaspoon of freshly squeezed lemon juice into it and suck a little. Pulk in boiling water cabbage and tailor for ten minutes after boiling. If you got stuck frozen vegetable, you do not need to defrost it. Also plunge it into boiling water and welcome the same ten minutes after boiling.

Otkinte finished cabbage On colander.

Bacon pick up cubes or straw. Clean the garlic and cross the bed. Cheese Suitoriate on Terechka.

Heat the dry frying pan, lay on her bacon and root on the heat of medium power to pleasant goldenness. Add a finely cleaned garlic to it and continue to fry a couple of minutes with constant stirring. Next, put the Brussels Cabbage in the pan and hold the roast for two or three minutes, not forgetting to stir. Sphere ready dish, lay out on the dish and sprinkle with grated cheese.

Simple Brussels Cabbage in the oven

For the preparation of simple and very delicious dish It is necessary to prepare a kilogram of Brussels cabbage, three tablespoons of olive oil, salt and black ground pepper, depending on your taste preferences.

Eliminate yellow leaves with cabbage and cut solid tips. Pour the right size in a bowl, fill with oil, salt and pepper. Stir good.

Preheat oven to two hundred degrees. Pour cabbage on the baking sheet and prepare it for thirty-five-forty minutes. During this time, the dish will become crispy outside and gentle inside. Periodically stir up the preparing cabbage so that it will be twisted evenly.

Brussels cabbage baked in sour cream

To prepare such a tasty and very useful dish, you need to prepare four hundred and five hundred grams of fresh or frozen Brussels, a pair of small bulbs, fifty milliliters of vegetable oil, two hundred grams of sour cream, one hundred grams of cheese, two or four tablespoons of cream or milk. So that you have the most delicious cabbage, Cutting using spices ("dry Italian herbs"), a certain amount of salt and ground black pepper, depending on your taste preferences. Optionally, you can add a meat component: two hundred grams of sausages, boiled breast, ham or bacon.

Push the cabbage to boiling salted water and tailor on medium heat for five minutes. Catch off the colander.
Leek Clean and cross the lace. Heat pan with vegetable oil and fry onions to pleasant goldenness. Meat cut with arbitrary small pieces.

Take a bowl of suitable size. Put in it prepared cabbage, onions, slices of meat. Sweet, pepper, add dry herbs and sour cream. Gently and thoroughly mix the prepared components.

Put them in a baking form. Cheese Suitoriate on a large gradder and sprinkle them from above. Send it to the oven, warmed up to two hundred degrees, and cook for twenty-five-thirty minutes.

Brussels Beautiful cabbage, the preparation of which we considered is a delicious and very useful vegetable, which should be included in your daily diet. It will fall to taste and children, and adults, and perfectly diversify the usual menu. About that maybe and how exactly the Brussels cabbage is harvested for the winter I will tell next time.

If you want to prepare a very useful and light ranger to meat, fish or chicken, then the dish of this little cabbage is the same! Brussels Cabbage Cooking recipes in a pan are characterized by the fact that they are very lungs and quickly prepare. In our country, you can find it on sale only frozen. Because it is not cultivated and not grown in our country. And all because Russians are little familiar with this useful vegetable. Small kochannels of this cabbage contain many vitamins and nutrients. But she has one but! She is a little bitter and need to know the secrets how to clean this bitter from it, and then cook delicious vegetable headsets To meat dishes.

Ingredients

- Brussels Cabbage 300 g
- Cabbage Belococcal 200 g
- onion 1 pc
- dill 50 g
- garlic 2 teeth
- Salt to taste
- Ground black pepper
- vegetable oil 50 g
- citric acid 3 g

Cooking

If you are not familiar to how to make a Brussels cabbage in a pan tasty, I will tell you with pleasure. If you are preparing a frozen Brussels cabbage, you first need to know how to cook Brussels cappist frozen before sowing it. To do this, a small saucepan with water must be placed on fire and pour into it a pinch of citric acid. It must be done because the Brussels cabbage is gritting and necessary to remove bitterness with citric acid from her. Dissolve lemonic acid In the water and jump into the pan of the Kochenians of the frozen Brussels cabbage. The preparation of Brussels cabbage frozen in a boiling water saucepan takes about three minutes no more. Next, it is stealing in a frying pan with a bow and other ingredients.

In order to clean the bitterness of this small cabbage, it is possible to squeeze the juice of fresh lemon in the saucepan with water. And you can still add a bit table vinegar. But in this way it is cleaned by bitterness from the top of the Brussels cabbage, and the bitterness remains inside. In order to have bitterness and inside and outside this small cabbage, it is necessary to cut this cabbage in half, and then send it back to a saucepan with water. And if you want it to stay comfortable and did not lose its appearance, then you must first make cutters cross on the cross on the cutters of the Brussels cabbage, and then send to a saucepan with water. When the frozen Brussels cabbage copies three minutes in a saucepan, then it must be removed from the water and trim all unnecessary reverse roots and leaves.

In a separate frying pan on vegetable oil It is necessary to fry chopped on a quarter rings onion until golden color. Then add to the fried onion in the chorus chopped fresh white cabbage And start to fry all the constantly stirring together. When Belokochante fresh cabbage It softens, then at this stage it is necessary to salt fried fresh cabbage and pepper in its taste. After that, you need to add prepared Brussels cappist in the pan, mix all the ingredients and stew another 5 minutes stirring. At the end of the cooking in the stewed Brussels Cabbage with fresh white, you need to add fresh chopped dill. Then mix the stewed fresh cabbage together with the dill and the Brussels cabbage, cover the frying pan with the lid, turn off the fire and give it five minutes.

Fresh stewed cabbage Recipe with Brussels cabbage and dill is excellent garnish To the meat that needs to be served hot by sprinkled with fresh chopped dill and parsley. It is impossible to recover from such a cabbage, since the Brussels cabbage calorie content is only 35 kcal per 100 g of the product. Cabbage fresh calorie At 100 grams is also less - only 28 kcal per 100 g of product. Such a garnish In addition, the benefit carries at least a minimum calorie and fresh cabbage dishes and Brussels can be used in different diete. Brussels Cabbage The useful properties of it are indisputable and it is the most useful of all cabbage varieties due to the large content of vitamins and minerals.

Brussels Cabbage is not the most frequent guest on our tables. Many hostesses are afraid to communicate with this vegetable, fearing the mustard inherent in him. In addition, it is not fully understood how to cook frozen Brussels cappist. But in our stores it is more common in this form. However, you do not need to worry. In this article we will try to dispel all your doubts.

Table of contents [show]

How much do you cook Brussels cabbage?

Frozen cabbage inexperienced hostesses are trying to hold in boiling water. It seems that it is so cooked or rather and will remain raw in the middle. But in fact, to organize a vegetable too long "hot bath" does not need to not destroy the vitamins contained in it. Boiling water, a little salt, 10-15 minutes - and green kochannels can be dumping on a colander.

Fresh Brussels Cabbage is recommended to put in the already swashed water. Cabbage frozen Send to the pan immediately and fill with water so that all the kochannels are covered with it.
Add salt into the water and put a saucepan on fire.
Wait for boiling and let the cabbage stand on the fire for another 10-12 minutes.
Carefully drain boiling water and hide the vegetables with cold water.
If you still feel doubts, try using a noise to catch one nochancor more greasy from boiling water. Cut it and check whether the core is ready.

Boiled Brussels Cabbage You can enable almost any diet in the menu. For example, the diet of Kim Protasov, which suggests consumption of a large number of vegetables.

Frozen Brussels Cabbage in Microwave

It is even easier for the situation with the microwave. By the way, in this furnace there is such a convenient function as defrosting, but in this case it is absolutely not needed.

Fold the required amount of cabbage in the bowl.
Fill 14 glasses of water.
Prepare at full power for 5-6 minutes.
Open the microwave door, add salt and the necessary spices to the cabbage. Mix and prepare the dish for another 5-6 minutes.
Check in the same way: they took out one kochancan. Cut. They made sure that the cabbage was evenly welded.
Drop the water, let the cabbage stand for 2-3 minutes and take up for food.

Cooked in the microwave, and even more preferable, for a couple, the Brussels cabbage pleasantly diversifies even the diet of people suffering from diseases of the digestive tract. Diet with pancreatitis, gastritis and ulcers makes meals with this vitamin cabbage, but only after heat treatment.

How to cook frozen Brussels cabbage in a pan?

For this simple and delicious dish you will need:

300 g of frozen Brussels cabbage;
100 ml sour cream;
grated cheese to taste;
salt and spices;
if you wish, you can use 100 ml meat brothBut in this recipe it is easy to replace with ordinary water.

Put the Brussels cabbage to the pan and fry for 8 minutes, from time to time stirring kochenians. Sour cream mix with broth or water, salt and pepper. Fill the Brussels cappist with liquid sauce. Remove the pan from the plate and put it into the oven preheated to 180 degrees. Wait a quarter of an hour, sprinkle with grated cheese, blend slightly. Close the oven door and make a cabbage for another 10 minutes. Delicious, useful and very light dinner Ready.

How to cook the Brussels cappist frozen on the side dish?

You will need:

300-400 g of Brussels cabbage;
2-3 tbsp. l. butter;
garlic;
salt, pepper, nutmeg.

Fold the cabbage into a saucepan, pour with water, salt and put on fire. Let's boil, wait 8 minutes, drain the water. In the pan melt the oil. Kochangchiki cut in half, lay out into the oil, sprinkle, add spices. Wait for a vegetable a little shut down - a pleasant dark golden crust should appear. Fill fire, finely cut garlic and sprinkle a ready-made dish. The fragrant garnish can be served on the table.

How to cook Brussels cappist so as not to proud?

The surest way to get rid of cabbage from an unpleasant aftertaste - during cooking add a little sugar to each liter of water (literally a third of a teaspoon) and a teaspoon of vinegar.
The way the simplest is to kill a lightly bitter shade with seasonings, sharp garlic, the fresh root of ginger, which, by the way, contributes to weight loss. Or herbs and spices with a strong pleasant smell and taste.
Finally, listen to the advice of this video.

vesdoloi.ru.

Our culinary piggy bank has been replenished interesting ideashow easy and cheap diversify family menu Vitamin dishes. Today we offer several original recipes How to cook frozen Brussels cabbage so that she does not care and become amazingly tasty.

With the help of a double boiler, microwave or ordinary frying pan, in just a few minutes you can turn this modest vegetable into a real delicacy.

Blanching - against bitterness of Brussels Cabbage

Whatever dish we plan to prepare from this vitamin vegetable, first you need to save it from bitterness, because of which "Brussels" sometimes falls into disfavor.

Make it easier than simple: well-washed under a tight water jet cabbage need to be placed in a colander and blanches, that is, to hold a couple for a couple for five minutes.

So, we have a small cabbage, which was stored in the freezer. We dismissed her and removed the unpleasant bitterness. Now it remains to bring it to full culinary condition using best recipes Cooking. To the question of how at home it is properly to prepare Brussels cappist, frozen future, can be answered in different ways.

The miniature "Brussels" has so dense kochecus that they are not easy to prepare them. With incorrect circulation, the upper leaves can digest, and the inside - remain raw. So how many and how to cook Brussels cappist, so that it is evenly prepared and was tasty?

Before sending it to a marzlot, each of the heads you need to cover the cross-cross-ease at the location of the peckers - to prepare them evenly.

How to cook frozen Brussels cappist

Give a portion of Kocheshkov from the refrigerator. We put them in a saucepan and fill it with water so that it covered all our vegetables.
We send the container to the fire. When water is warm, put salt.
It is extremely undesirable to keep cabbage kenches in boiling water for too long so that they do not have time to confuse all their vitamin reserves. It is enough - 15 minutes after water boiling, and taking into account the blanching - no more than 10 minutes.

Finished vegetables we send under a cold jet and - immediately on a plate under the chopped greens or to the casserole.

The second way of simple preparation of gentle and very useful kochevkov - in the microwave. Everything is so simple that we do not even have to use the defrost function.

"Brussels" get out of the freezer and put it in a cooking capacity, pour a quarter of a glass of water.
We send a bowl into the stove, close the lid, turn on complete power. Cooking time - 5-6 minutes.

Opening the door, salt vegetables, season with spices, interfere - and another 5 minutes of thermal processing with a closed door.

To check whether the cabbage is ready, we take one kochank from the oven cut it in half and remove the sample. If it is inside and outside it is equally failing, it means that you can lunch (dinner).

Ingredients

"Brussels" ice cream - 400 g + -
Sour cream - 2/3 cup + -
Vegetable oil - 2-3 tbsp. + -
Hard cheese of beloved variety - 150 g + -
Black pepper - on the tip of the knife or to taste + -
Salt - 1/3 tsp or to taste + -
Brillon from cooking meat - 150 ml + -

How to cook at home ice cream Brussels cabbage

To please your home something special for the holiday, it is worth trying to try one of the most popular recipes. homemade cooking Brussels cabbage frozen for the winter.

We remove bitterness from the kerises with blanching and send kochannels to the pan with a heated oil.
Fry, not forgetting to interfere with vegetables, 5-8 minutes, and then fill with broth mixed with sour cream.
Solim-pepper and send the container into a well-heated oven.
After 15 minutes, we take it from the roaster, cover on top of the layer grated cheese And send again in the oven.

When the cheese is melted, we get the cabbage casserole, cool - and on the table.

To feed the hungry homemade dinner, it is not necessary to spend money on expensive delicacies. In addition, knowing how delicious and quickly prepare the Brussels cabbage, frozen in the future, you can not worry about the arrival of unexpected guests - they will not be able to catch us surprise. And as a light range, and the "corona" main dishes this vegetable is great! ..

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tvoi-povarenok.ru.

There are many cabbage in the world. But not everyone uses her success in people. For example, white, cauliflower Or broccoli are loved by many, but Brussels - their sister - has much less popular. Although it is only on the expanses of our state. But residents of Western European countries eat it with pleasure. After all, this vegetable is not only delicious, but also useful. In Europe, as they say, each dog knows how to cook Brussels cappist. But here we have, unfortunately, this is known not to all gourmets. Patriotic dackets of the cultivation of Brussels appear seems to be meaningless and strange.

Procession on the world

In a wild form, it is impossible to meet such cabbage. She was taken out by an artificial way in Belgium (hence the vegetable and took his name). Today, here the best authors and leading scientific and popular television and radio programs are handed to crystal Brussels cabbage as a prize.

Researchers believe that the Great Karl Linney decided to reward the plant with this title. For a small amount of time, the fruit gained popularity throughout Europe and even in the United States. The culins of these countries became known how to cook Brussels cappist. It is the opinion that the cultivation of vegetable began to engage in the middle of the XVIII century. And in the first fifteen years of the next century, grown cabbage from Brussels began in Holland, France, USA, Great Britain, Canada and Germany. By the middle of the same century, Brussels delicacy began to grow in Russia. But here it was raised in quite small quantities. They said that harsh climatic conditions are to blame. Today, residents and countries such as India and China, not only like this vegetable, but also know how to cook Brussels cappist delicious.

We buy and stored

The choice and conservation of the Brussels cabbage is the point of responsible and not easy. To purchase high-quality vegetables, consider them: on the upper leaves there should be no stains of dark shades, and on the kochanov and stems - rot. If on the product is present yellow - This is a sign of low quality plants. The best are dense, small, strong kochens of a bright green spike. Keep the Brussels cabbage in the refrigerator and in freezer (To do this, it is necessary to separate each Kochan from the stem).

So that there was no bitter

Brussels cabbage has some side effects. One of them is bitterness. She can ruin the most appetizing dish. It is felt a bitter taste and in the cheese product, which is evidence that it is not very young. If after tasting the fetus remains a bitter aftertaste, it is necessary to take advantage of some advice on how to cook Brussels cabbage.

To get rid of an undesirable phenomenon, you need to boil the fruits in a solution of one liter of water, one teaspoon of vinegar and chipping salt. Preparing all this five minutes. Cabbage will be incredibly tasty and half ready. Therefore, further heat treatment Speed \u200b\u200btwice. You can also use another method that will help get rid of bitterness: specialists recommend adding garlic and spices to add to the finished dish (Mayran, provencal herbs, Basil and others).

Frozen semi-finished products

Consider how to cook the Brussels cappist frozen. The dish is called "balls". It is necessary to take 300 grams of frozen Brussels cabbage, as much meat minced meat, five tablespoons sour cream and tomato paste.

Swelling and sticking the minced meat, add a crushed bay leaf to it. Now from the resulting composition, download the balls with the size of the Brussels cabbage head. For about ten minutes, fry cabbage and meat buns in a pan, then pour them with one glass of broth or ordinary water. Here add sour cream and tomato paste. Put the finished dish in the form and put it in the oven preheated to 180 degrees for 15-20 minutes. From above, the Kushan should become ruddy, and the gravy - thickening.

Something else about frozen product

Many housewives are often asked about how much frozen Brussels cappist cook? For some reason, they think that the longer do it, the better. But this is deep delusion. Such a product is brewed for 10-12 minutes in salted water. After all, before the plant was frozen at the factory, they were preliminarily prepared, so further cooking does not require a lot of time.

I would also like to say a few words about how to cook the Brussels cabbage frozen in a microwave oven. After all, today this household appliance is almost every kitchen, and it takes the same active participation in creating various dishes, like a gas stove, and an electric oven. Therefore, place frozen fruits in the dish, add a quarter cup of water and prepare about ten minutes. To check whether the disobey was prepared, it is necessary to cut one vegetable in half and see if he quickly understood. Before the final use of delicacy, let him stand for two or three minutes.

But it is best to figure out how to cook the Brussels cappist frozen to a couple. In this case, it will preserve all of its nutrients as much as possible.

Bake in the oven

Vegetable from Brussels can not only boil and fry, but also a furnace. If the first two processes are a rather difficult process, then bake the Brussels cabbage is even more difficult. Below we give one of the methods of cooking vegetable in this form.

Ingredients:

Remove with cabbage hard extreme leaves and my vegetables. For one or two minutes in boiling water, we blanch them with celery and half of the lemon. After that, we shift the cabbage to the colander and let her slightly dry. Now in the tanks mix olive oil, nutmeg, rosemary, oxides of half lemon, salt, pepper and one cloth of naked garlic. Cabbage put in a refractory dish, after having dipped every head into the cooked sauce. We baked at 170 degrees for 50 minutes. From time to time, Kochangchiki should be turned over. Served ready-made eats with chopped garlic and parsley.

And now beam

How to cook Brussels Cabbage, every hostess knows about approximately. But how to do it right, not all will tell professional cooks. Meanwhile, it is not such a simple. First, it follows under the jet of the flowing cold water to wash the cabbage heads. Then in the place where the sebal of vegetable is attached to the kochan, make an incision in the shape of a cross. The procedure is carried out on each fruit intended for cooking. So she boil uniformly and good. Secondly, the washed and the outcropped products are folded into a large container.
They should take a maximum of the third part of the total pot. Otherwise, cabbage during cooking will swell and pop up to the surface. Thirdly, the water in the sudine must be pouring so much so that its third part is free. It makes it all on moderate fire. It should be waited until the cabbage boils. After the liquid is covered with bubbles, you need to reduce the fire. On a quiet light, Cochanic is boiled about five to six minutes. One minute before removing the dish from the plate, season it with a small amount of lemon juice.

Cheese cabbage will not spoil

We give another recipe that tells how to cook Brussels cabbage with cheese. There will take a half-cellogram of knockers, 150 grams of cheese, salt and pepper to taste, 20 grams of butter.

Brussels heads drunk in salted water three or four minutes. Return them on the colander and give a stance of the liquid. Shot or shape lubricate oil and lay out cabbage. Solim and pepper dish. We rub the cheese and sprinkle the vegetables. All this ship in the oven and bake for 20 minutes.

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To 03/30/2016 in the house, cooking

Brussels cabbage has low energy value (about 40 kcal / 100 g), while it contains a lot of fiber useful for digestion, a huge amount of vitamin C (in 100 g of about 80% of the daily norm of an adult) and a sufficiently large amount of folic acid (100 g of the product - a third of the daily rate ). Thus, it supports immunity, the desired hemoglobin level in the blood, good mood and high performance. It is necessary to include it in the diet of pregnant women, as folic acid helps prevent the anomalies for the development of the fetus. It is shown and those who have reduced acidity. The main content of potassium, manganese and phosphorus makes the product even more useful.

Almost all the benefits saves frozen Brussels, the recipes for cooking dishes from which are collected in this material. It is used to prepare first courses and salads, but more often is fed to the side dish in stew, baked or fried. Good combined with garlic, ginger, other seasonings.

Frozen Brussels Cabbage Soup

Soups from Brussels Cabbage

Ingredients will be required:

brussels kale (frozen) - package weighing 400 g,
potatoes - 4-5 pcs. medium size,
ginger root (grated) - teaspoon,
butter creamy - 50 g,
salt, pepper - to taste.

Cooking process:

Boil the cabbage of the whole over 10 minutes, remove the noise and cool down.
Cut the dochannels by 2-4 parts (depending on their size). If they are very small, then you can not cut.
Clean potatoes, cut into thin discs or small slices.
At the bottom of the saucepan, put the oil and cabbage, finely cut garlic and ginger. Fry slightly cabbage.
Pour the cabbage with two liters of water or vegetable broth, bring to a boil, satisfy, add potatoes and boil on slow heat for 15-20 minutes.
When submitting fuel sour cream.

Salad with Brussels cabbage

Ingredients will be required:

cabbage Brusselskaya - 200 g (paste),
carrot - one thing,
gorbowa, Trout or other fish (canned) - one bank,
green peas (canned) or beans (in own juice) - one bank,
mayonnaise, tomato paste or olive oil - to taste,
wine vinegar or dry wine - One spoon.

Cooking process:

Boil the cabbage for 15 minutes (until readiness), lower the cold water for a minute, cut each kochang to four parts, sprinkle with vinegar.
Boil carrots, cut into cubes.
Open canned food, and each piece of fish is divided into several parts (by 8-10). You can simply grind the fish by the fork. Do not pour oil.
Mix cabbage, carrots and green peas.
Mix vegetables with fish.
Sell \u200b\u200bcanned oil, mixing it with a small amount of olive oil, mayonnaise or tomato paste. Harmonious taste turns out if adding paste spoon and two spoons of mayonnaise to oil from canned matter. FROM olive oil (Without mayonnaise and paste) Taste will come out more gentle.

Frozen Brussels Cabbage with sour cream and breadcrumbs

Brussels cabbage with sour cream

Ingredients will be required:

brussels cabbage - pack (400 g),
sour cream - 2 tablespoons,
sukhari breading or fiber (hammer) - 2 teaspoons,
estragon (optional) - 2 Coffee spoons,
salt to taste.

Cooking process:

Boil the cabbage to readiness (about 15 minutes). How boils, do not forget to salute.
Remove noise and decompose on plates. If you do not follow the diets too much, you can pre-slightly fry.
Pour sour cream, sprinkle with tarragon and breadcrumbs. Bon Appetit!

Baked Brussels Cabbage (Frozen Either Fresh)

Baked Brussels Cabbage

Ingredients will be required:

cabbage - 400 g,
garlic - two slices,
vegetable oil - 4 tablespoons,
sukhari breading (or cheese solid varieties) - 100 g.

Cooking process:

Boil cabbage for 10 minutes.
Cut garlic, fry to dark brown in half oil. Remove garlic out of oil.
In this oil, fry cabbage. If it is large, it is better to cut in half.
Put cabbage into the form for baking, water, sprinkle with crops or grated cheese, bake for 10-15 minutes.

Pasta with frozen Brussels cabbage

Pasta with Brussels cabbage and chicken

Ingredients will be required:

cabbage - Half pack (200 g),
pasta (good look "shells") - 200 g,
chicken breasts (fillet) - two pieces,
lemon - Quarter,
bow (better red) - one head,
garlic - a pair of teeth,
cheese (solid) - 50 g,
broth - glass,
gREEN (Dill, Parsley, Basil) - Fullack
salt, pepper (better paprika) - to taste,
olive oil - how much will leave.

Cooking process:

Cook breasts (with seasonings) in a small amount of water until half-ready.
Cool, cut breasts, fry with pepper and salt.
Boil pasta, rinse.
Fry in the scenery chopped onions, garlic, pepper. Add chopped cabbage to the quarter. Slightly roasting it, pour broth and extinguish 10 minutes.
Add chicken I. lemon juice, Take another 5 minutes.
Add pasta and cheese. Take another 5 minutes - and the dish is ready.
When filing, sprinkle with fresh greens.

Unfortunately, Brussels cape love not all for her bitter taste. However, correctly selected seasonings benefit from its taste, turning the lack of dignity. In the extreme case, it is possible during boiling cabbage the first water to drain and then cook in the second water - the bitter flavor should disappear.

Elena Pronno

diet, recipes