Recipes for making Brussels sprouts in a pan and in other ways

Brussels sprouts look very different from other types of cabbage. Its beneficial properties are unique. Its name comes from the city in Belgium, where it was derived. In Russia, it is increasingly appearing both on the holiday table and for the preparation of everyday dishes.

It is consumed raw, boiled, stewed, baked, fried, prepared salads, soups and other dishes. The article describes in detail how you can fry in a frying pan or otherwise cook fresh and frozen vegetables, as well as show a photo of the serving of ready-made Brussels sprouts in a frying pan.

Chemical composition

Brussels sprouts contain sugar, starch, fiber, raw protein.

Vitamins: C, carotene, B1, B2, B6, B9, PP.

Brussels sprouts - a storehouse of mineral salts, free enzymes and amino acids. The benefits of eating Brussels sprouts are obvious. It is recommended to use to prevent cancer (contains isothiocyanates) and Alzheimer's disease (vitamin K), it helps to improve eyesight (vitamin A), lowers cholesterol, improves digestion, is very useful for pregnant women (folic acid), diabetics. This is a valuable drug (promotes wound healing).

But there are contraindications. This applies to people with various diseases of the stomach, thyroid gland.

The difference in the culinary processing of fresh and frozen vegetables

Fans of Brussels sprouts can use it both fresh and frozen. To keep the cabbage in the refrigerator, it is better to wrap it in paper, as vegetables spoil from excess moisture. If you decide to freeze, then simply cut off all the cabins from the stem, rinse, dry well and put in the freezer. It is better to do it in portions.

The process of cooking frozen cabbage does not differ from fresh. And you do not need to cook it longer, otherwise you risk losing all the vitamins. The only difference is that it is recommended to throw fresh cabbage into boiling water, and immediately pour frozen cabbage and boil it.

How tasty to cook?

For recipes, you can use both fresh and frozen cabbage, unless otherwise noted.

With garlic in cream sauce

Easy

Required:

• 800 grams of cabbage;
• 300 ml of cream (preferably 20% fat);
• 5 cloves of garlic;
• half a lemon;
• one pinch of nutmeg and black pepper;
• salt;
• one egg;
• butter.

Procedure:

1. Rinse the cabbage well, remove the roots.
2. Finely chop the garlic.
3. Wash lemon, remove the zest.
4. Boil the egg.
5. Cabbage salt, pepper, sprinkle a little lemon juice and boil for 5 - 6 minutes.
6. Garlic fry a couple of minutes.
7. Then you need to add to it the cabbage and fry all together until golden brown.

For the sauce:

1. Put the cream on a slow fire, do not boil, and at this moment add lemon zest, salt, nutmeg, stirring constantly.
2. Remove from heat.

Put the cabbage on the plates, pour it with the sauce. For decoration, use a sliced ​​egg and lemon wedges. Serve hot.

To Brussels sprouts not bitter, add lemon juice and water when boiling salt.

Calorie

You will need:

• 200 grams of cabbage;
• three cloves of garlic;
• 50 grams of butter for frying;
• salt, pepper to taste.

Procedure:

1. Cabbage boil in salted boiling water for 3 minutes. If frozen, let it drain a little.
2. Large cut in half.
3. Cut the garlic into slices.
4. Next, fry the garlic.
5. To him add cabbage, salt, pepper.
6. Fry the whole place for another 5 minutes.

Cabbage is ready.

With meat:

With tomatoes and herbs

Required:

• Brussels sprouts and meat (amount depending on portions);
• three pieces of onion;
• three ripe tomatoes;
• one carrot;
• butter (for frying);
• salt, black pepper to taste;
• thyme.

Procedure:

1. Meat, onion, garlic finely chopped. Carrots - ringlets.
2. Fry meat.
3. Add onion, garlic. Then the carrot.
4. Fry a couple more minutes.
5. Add chopped tomatoes.
6. Stew until meat is cooked.
7. Add cabbage (better cut), pour hot water.
8. Boil 10 min.
9. Add salt, pepper, thyme.

How to cook in a pan?

You will need:

• half a kilo of Brussels sprouts;
• one kilo of beef;
• two bulb onions;
• two carrots;
• celery root;
• half a liter of broth (vegetable or meat);
• salt, pepper, garlic, herbs, marjoram - to taste.

Procedure:

1. Cut the meat into pieces.
2. Onion - half rings (or cubes).
3. Carrot grate on a coarse grater.
4. Chop celery root.
5. Rinse the cabbage and cut it in half.
6. Heat the pan with butter, fry the meat on it for 3 minutes on high heat.
7. Then add onions, then carrots and pass for about five minutes.
8. Add celery root and stew for the same amount.
9. Pour broth and simmer on low heat for 1 hour.
10. Then add the cabbage and stew for 15 minutes.
11. Salt, pepper, chop garlic, add marjoram.
12. Sprinkle the finished dish with greens.

With vegetables

Vegetarian stew

Ingredients:

• 300 grams of Brussels sprouts;
• two onions;
• two carrots;
• salt, pepper, parsley - to taste;
• cooking oil for frying.

Algorithm cooking:

1. Cabbage cut in half.
2. Carrots on a coarse grater.
3. Onions - diced.
4. Cut the greens.
5. Pass the onion in the pan, add the carrot and fry for a few minutes.
6. Put the cabbage, fill it with water (a little), salt, pepper and simmer, covered with a lid, over low heat until done.
7. Add the greens and simmer on the fire for 2 minutes.

Done!

Country style

Required:

• 300 grams of Brussels sprouts;
• two onions;
• three carrots;
• olive oil for frying;
• two large tomatoes;
• two parsley roots;
• salt, pepper to taste.

Action algorithm:

1. Onions, carrots, parsley root, tomato flesh - cut into cubes.
2. Cabbage boil.
3. Fry the onion, carrot, parsley root in a saucepan in olive oil.
4. Add the cabbage and cover it with hot water (0.5 cups).
5. Stew for five minutes, salt and pepper.
6. Add tomatoes and stew for another five minutes.

Stew is ready!

With soy sauce

East

Ingredients:

• 400 grams of cabbage;
• olive oil for frying;
• ground black pepper - to taste;
• two tablespoons of soy sauce.

How to fry:

1. Cabbage fry in a hot skillet for 2 minutes, stirring.
2. Add soy sauce, pepper and fry over medium heat under the lid for 5 minutes.
3. Then without the lid another 3 minutes.

Cabbage is ready!

With peanuts and herbs

Ingredients:

• Brussels sprouts;
• cooking oil for frying (any);
• olive oil;
• two tablespoons of soy sauce;
• peeled peanuts;
• spicy herbs (cilantro).

How to cook:

1. Washed cabbage cut in half.
2. Fry peanuts on medium heat for 1 - 2 minutes.
3. In a deep bowl, mix the soy sauce with olive oil, and lay the cabbage there for 5 minutes, mix well.
4. Then fry the cabbage in a heated frying pan under the lid for 5-6 minutes, stirring occasionally.
5. Combine cabbage, nuts, herbs and serve to the table.

Breaded

From a fresh head

Required:

• Brussels sprouts (fresh);
• garlic, salt, pepper;
• breadcrumbs;
• butter and vegetable oil.

How to cook:

1. Wash cabbage, cut in half.
2. Garlic cloves also cut in half.
3. Cabbage and garlic to throw in boiling salted water.
4. After boiling, reduce the heat and cook for 10 minutes.
5. Then drain the boiling water and pour cold water over the cabbage.
6. Roll the cabbage slices in breadcrumbs and fry in a pan with a mixture of vegetable and butter.
7. Serve with any sauce.

With Parmesan

Ingredients:

• 700 grams of cabbage;
• 4 tablespoons of cheese (grated Parmesan);
• 4 tablespoons butter;
• breadcrumbs;
• salt, ground black pepper;
• garlic seasoning is dry (other seasonings are possible).

Algorithm cooking:

1. Wash cabbage, make cuts in stalks so that it cooks evenly.
2. Melt the butter.
3. Cheese grate.
4. Boil the cabbage in salted water (no more than ten minutes) and put it in the baking dish.
5. Top with half of the butter, stir.
6. Put together the cheese, crackers, seasonings, pepper, the remaining butter and put on the cabbage.
7. Place in the oven under the grill (15 cm) for five minutes.

With egg:

Creamy pleasure

Ingredients:

• Brussels sprouts;
• eggs;
• cream;
• butter for frying.

Cooking procedure:

1. Cabbage cook in salt water until half cooked.
2. Then fry it.
3. Put in a baking dish.
4. Separately mix the eggs with the cream and pour over the cabbage.
5. Bake until cooked at high temperature.

A la omelette

Ingredients:

• 400 grams of Brussels sprouts;
• three beaten eggs;
• vegetable oil (for frying);
• breadcrumbs;
• salt to taste.

How to cook:

1. Boil the cabbage in salted water.
2. Drain.
3. Roll in breadcrumbs, salt.
4. Fry in a frying pan, cover with eggs and cook until done.

Quick and easy ways

Salads and soups are considered the simplest.

Soup

Ingredients:

• 200 grams of cabbage;
• 300 grams of potatoes;
• 100 grams of onion;
• 100 grams of carrots;
• melted butter;
• greens, sour cream, salt.

How to cook:

1. Cut potatoes into strips, onions and carrots into small cubes.
2. Cabbage - slices.
3. Put the potatoes in a saucepan, pour boiling water, put to boil.
4. Spread carrots, onions and add together with cabbage to broth, when potatoes are almost ready.
5. Salt and cook for another five minutes.
6. Serve hot with sour cream and greens.

Do not overcook the Brussels sprouts. It should remain a bit hard and crispy!

Salad

Ingredients:

• half a pound of cabbage;
• juice of half a lemon;
• one tablespoon of sugar;
• 50 ml of vegetable oil;
• salt, greens (dill).

Wash cabbage, boil in salt water for 10 minutes, dry, put on a dish and pour over the sauce.

Sauce: mix butter, sugar, lemon juice, chopped herbs, salt.

Serving on the table

Brussels sprouts - a unique vegetable. It can be served as a separate dish or as a side dish for meat, fish. For boiled or fried potatoes are more suitable fried cabbage. You can apply it to mushrooms, noodles. Serving hot is better, after sprinkling with chopped greens.

A photo

Then you can see on the photo options for serving before serving fried vegetables and salads to the table.

It looks like cabbage roasted in a pan:

Serving salad with Brussels sprouts:

Conclusion

Brussels sprouts are a source of vitamins and minerals.Used as a dietary product. Show imagination, experiment, and maybe this vegetable will be one of your favorites.

Watch the video: Crispy Brussels Sprouts Two Ways. In The Pan & Oven - Bobby's Kitchen Basics (May 2024).