Contents
Cook fresh Brussels sprouts for 5-7 minutes. Frozen Brussels sprouts – 10-12 minutes
Cook Brussels sprouts in a double boiler for 25 minutes. In a slow cooker, cook Brussels sprouts for 12 minutes on the “Stew” mode.
How to cook Brussels sprouts
Need – Brussels sprouts, water
1. Cabbage, if frozen, do not defrost. If fresh, then remove from the stump, remove dark places and yellow leaves, then rinse.
2. Put the cabbage in a saucepan, add water so that it slightly covers the cabbage, and put on high heat.
3. Boil frozen Brussels sprouts after boiling for 12 minutes, fresh – 5-7 minutes.
4. Check the cabbage for readiness: it should be soft when pierced with a fork.
5. Throw the cabbage in a colander and let the water drain, the Brussels sprouts are cooked.
How to cook Brussels sprouts in the microwave
1. Place 400 grams of fresh or frozen Brussels sprouts in a microwave-safe bowl.
2. Pour a quarter glass of water into a bowl, put in the microwave.
3. Set the microwave to 800 W and the time for 5 minutes.
4. At the end of the first stage, salt and pepper the Brussels sprouts, mix.
5. Return the Brussels sprouts to the microwave for another 5 minutes.
How easy it is to freeze Brussels sprouts
1. Remove the heads of Brussels sprouts from the stalk, remove the yellow leaves, rinse.
2. Put the cabbage on a plate or tray in 1 layer, on top 1 more plate until all the cabbage is stacked.
3. When the cabbage freezes, put it in bags and return it to the refrigerator – the cabbage will be crumbly and later it will be possible to measure exactly as much cabbage as necessary, without defrosting the entire package.
Cook the Brussels sprouts frozen in this way after boiling for 15 minutes.
How to deliciously freeze Brussels sprouts
1. Remove the heads of Brussels sprouts from the stalk, remove the yellow leaves, rinse.
2. Pour the cabbage into a saucepan, add water so that it barely covers the cabbage, and put on high heat.
3. Cut the lemon (half a lemon for 1 kg of Brussels sprouts) into slices and put in water.
4. After boiling, reduce heat and cook Brussels sprouts for 5 minutes.
5. Put the cabbage in a colander and shake to drain the excess liquid.
6. Put the cabbage on a cloth to cool, put it in the freezer to freeze, then put it in bags and put it away for storage.
Cook the Brussels sprouts frozen in this way after boiling for 10 minutes.
Brussels sprouts in batter
Products
400 gr. frozen or fresh Brussels sprouts
Eggs – 3 pcs. (proteins needed)
flour – 3-4 tablespoons
sour cream – 1 teaspoon
Cooking Brussels sprouts in batter:
Boil Brussels sprouts, cool and dry a little. Beat the whites, flour and sour cream with a whisk – you should get a rather thick mixture so that it does not drip off the cabbage. Dip the cabbage in batter, put in a frying pan and put on medium heat, turning regularly. Fry for just 7 minutes.
Check out how to roast and stew Brussels sprouts!
Delicious facts
– Brussels sprouts this cabbage call Swedish physician and naturalist, creator of a unified system of flora and fauna, Karl Linnaeus in honor of the Brussels people. The first mention is 1821. In Russia, Brussels sprouts grow in very small quantities, mainly purchased abroad.
– Season Brussels sprouts – from October to March, when vegetables familiar to Russian fellow citizens are not available in stores or are just as expensive.
– Price frozen Brussels sprouts – from 200 rubles / kilogram (on average in Moscow as of June 2017). Fresh Brussels sprouts are rare, the cost varies from 340 to 500 rubles per kilogram.
– Calorie value Brussels sprouts – 40 kcal / 100 grams.
– Brussels sprouts have a delicate texture and a sweetish cabbage smack… If you find that Brussels sprouts bitter, it is necessary to add seasonings during cooking (pepper, a teaspoon of vinegar 5%, a spoonful of sugar and salt). Already cooked Brussels sprouts can be fried in oil with finely chopped garlic.
– Brussels sprouts are very useful – it contains almost all vitamins, amino acids and minerals. Brussels sprouts are especially rich in vitamin C, carotene, potassium, magnesium and iron. Brussels sprouts are also useful because they contain a lot of fiber.
– decoction from Brussels sprouts can be the basis for cooking vegetable broth.