This vegetable is low-calorie, cholesterol-free and anti-carcinogenic, enhancing human immunity to various types infectious diseases, reducing the risk of cancer, improving the functionality of the CCC and the human central nervous system. Brussels sprouts are especially useful during pregnancy.

Brussels sprout juice is introduced into the diet for postoperative patients to accelerate scarring and healing.

Contraindications and possible harm

When introducing this vegetable into the diet, people suffering from gastroenterological diseases, with thyroid dysfunction and diseases associated with impaired iodine absorption should contact their physicians to avoid the risk of exacerbation of their diseases.

Chemical composition

Cabbage contains vitamins: A, C, group B, E, PP. And useful elements: potassium, calcium, magnesium, phosphorus.

Cooking methods

Before cooking Brussels sprouts, you need to know a few rules for the initial processing. Always wash fresh cabbage thoroughly and remove sluggish or yellow leaves. - Pre-defrost, but never wash. Next, we will tell you how you can bake cabbage with various additives to it.

Baked with cheese

Ingredients:

How to cook:

1. Pour over vegetables for 5 minutes. boiling water with lemon juice.
2. Grate cheese, mix sour cream with cream, cut the onion into quarters.
3. Fry the onion until golden brown.
4. In a large bowl, combine the cabbages, sour cream and onion.
5. Sprinkle with seasonings, salt and pepper, mix.
6. Pour into a bowl and sprinkle cheese on top.
7. Cook for 30 minutes, temperature 200 degrees.

From J. Oliver

Ingredients:

How to cook:

1. Remove the remaining stalk, cut each fork in half.
2. Put on a baking sheet, salt, pour oil, sprinkle with peppers.
3. Grate the zest on top. Mix.
4. In the oven for 10 minutes at 220 degrees.
5. Remove from oven, stir, cover with cheese. Cook 12 min.

with garlic

Ingredients:

How to cook:

1. Put the heads of cabbage and crushed garlic in a bowl, mix.
2. Pour in the juice first, then the oil. Season.
3. Cook 20 minutes 180 degrees.
4. Remove from oven and stir.
5. In the oven for 10 min. Take out and salt.

With garlic and herbs

Ingredients:

Cooking algorithm:

1. Blanch the heads of cabbage for 2 minutes, cut in half. Place in an oiled mold.
2. Chop the garlic. Combine oil, vinegar and sauce. Add the herbs and garlic to the mixture and stir.
3. Drizzle vegetables with dressing and sprinkle with seeds.
4. Cook at 180 degrees for 15 minutes.

With dill in sour cream

Ingredients:

Cooking algorithm:

1. Cut off the stalks. Put in a pot, pour water and simmer for 25 minutes.
2. Pour out the water, sprinkle with dill and pepper. Drizzle with sour cream and then sprinkle with crumbs on top.
3. Simmer for 25 minutes, in the oven should be 200 degrees.

With leeks in sour cream

Ingredients:

How to cook:

1. Cut off the stalks and cut the forks into 4 pieces. Leek cut into thin rings.
2. Heat oil in a frying pan. Pour onion and cabbage, salt. Put on low heat and fry until boiled vegetables without losing color (you can see other recipes for cooking Brussels sprouts in a pan and in other ways).
3. Add sour cream, mix, pepper. Heat very low heat for 3 minutes.
4. Sprinkle cheese on top. Cook at 180 degrees so that the cheese has a golden color.

Bacon rolls

Ingredients:

How to cook:

1. Refresh sections of stumps.
2. Mix oil, pepper, salt, thyme, grated zest, chopped garlic in a large bowl.
3. Pour the cabbage into the sauce and mix. The cabbage should be covered with the mixture on all sides.
4. Put one cabbage on each slice of bacon. Wrap up. Fasten with a toothpick, piercing through everything.
5. Put in a mold and cook for 30 minutes.

   If you want crispier bacon, the cooking time may be slightly longer.

On foil

Ingredients:

Cooking algorithm:

1. Dry the heads.
2. Lay out on two baking sheets food foil. We put bacon on one. We coat the second with oil and put the heads of cabbage.
3. Send both baking sheets to the oven, in which 200 degrees. Keep bacon for 10 minutes, cabbage - 20.
4. We spread the cabbage on plates, put the bacon on top, pour all the available juice on top.

with carrots

Ingredients:

Cooking algorithm:

1. Wash the carrots, peel and cut into several pieces. Cabbage and onion - into two parts. Chop the garlic. Mix all.
2. Spread the mixture of vegetables on a baking sheet in a single layer. Add rosemary and drizzle with oil.
3. Cook, stirring occasionally, for 40 minutes at a temperature of 200. Remove when the vegetables turn golden.
4. Add spices, stir. If the dish is dry, then pour more oil.

Watch a video on how to bake Brussels sprouts with carrots in the oven:

with pumpkin

Ingredients:

Cooking algorithm:

1. Trim the tough stems from the cabbage and cut it into two pieces.
2. Cut the onion.
3. Cut the pumpkin into cubes.
4. Mix vegetables and place on a baking sheet. Pour oil. Add spices. Mix.
5. Cook for 25 minutes at 220 degrees. Stir twice during cooking.
6. Remove from oven and add balsamic vinegar.

With breadcrumbs and herbs

Ingredients:

How to cook:

1. Cut the cabbage into two parts. Cook with very little water for 3 minutes. Let cool (how many minutes and?).
2. Mix thyme and chopped garlic in dressing oil.
3. Moisten vegetables with dressing and put in a mold. Sprinkle breadcrumbs on top.
4. Cook for 30 minutes at 200 degrees.

With nuts

Ingredients:

How to cook:

1. Cut the cabbage into 2 - 4 parts, the main condition is that the leaves do not fall off the stalks.
2. For the dressing, mix together the oil, sauce and herbs.
3. Cut the peeled onion into halves of the rings.
4. Pour into a bowl and mix cabbage, nuts and onions. Then add dressing and mix again.
5. Spread on baking sheet in one layer.
6. In the oven for 30 minutes at a temperature of 200 degrees, stir occasionally.

Creamy casserole

Ingredients:

How to cook:

1. Boil cabbage for 5 minutes in boiling salted water.
2. Cut the cabbage in half.
3. Spread on a greased baking sheet, cut facing down.
4. Sprinkle with herbs, cheese and pepper. Pour in sour cream.
5. Cook for an hour at 200 degrees.

vegetable

Ingredients:

How to cook:

1. Blanched for 5 minutes, cut the heads of cabbage in half, cut the carrots into cubes.
2. Fry carrots in hot oil and add chopped onion for sautéing.
3. Add pasta and simmer.
4. Season with salt, pepper and basil.
5. Finely grate the cheese and beat the eggs.
6. Lay the prepared vegetables in a mold, cabbage slices down from above. Pour over egg and top with cheese.
7. In the oven at 180 degrees for 15 minutes.

Florentine

Ingredients:

How to cook:

1. Boil the cabbage until half cooked and fry for 5 minutes in oil.
2. Lay in a baking dish and cover with chopped herbs and grated cheese, season with curry.
3. Bake for 5 minutes in the oven at 180 degrees.

Easy in the oven

Ingredients:

How to cook:

1. Pour the cabbage without hard tips with oil, sprinkle with spices. How to mix.
2. Pour onto a baking sheet and bake at 200 degrees for 35-40 minutes, stirring occasionally.

Serving meals

Brussels sprouts are served both as a separate dish and as a side dish. Just before serving, you can season with various sauces.

Creamy and garlic sauces, balsamic vinegar, pomegranate juice.

Oven-cooked brussel sprouts are a great way to diversify your daily and festive table. They are especially suitable for those who want to gradually lose weight and at the same time not go on strict diets. And it does not require a significant investment of time for cooking and money for the ingredients of the dishes.

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INGREDIENTS

• a large pinch of grated or ground nutmeg
• olive oil
• salt, freshly ground black pepper - to taste
• fresh Brussels sprouts - 500 g
• hard cheese - 50 g
• milk - 400 ml
• butter - 50 g
• wheat flour - 40-50 g

STEP-BY-STEP COOKING RECIPE

Pour 2-2.5 liters of boiling water into a large saucepan, add 1 tbsp. l. salt. Put on a strong fire. Sort the Brussels sprouts, remove damaged and brown leaves. When the water boils and the salt dissolves in it, carefully place the cabbage in the pan. Let it boil, reduce the heat to a minimum, cover with a lid and make the sauce.

Put on medium fire stewpan, immediately sprinkle its bottom with flour, and scatter the chopped into small pieces on top butter(there may be only four of these pieces, but it is better if eight or ten). Wait until the butter has melted by about half, and begin to mix the flour and butter with a wooden spoon. If you want to know, you are now making the roux sauce used in half of classic French cuisine. The longer you cook, the more the flour is roasted; with minimal frying, it turns out “roux blond”, with maximum roasting, “roux brune”; however, here, as with all other products, the main thing is not to overcook.

When flour and butter form a single mass, pour in half of the milk and continue to mix. Add nutmeg and 1-2 pinches of salt. When the mixture regains unity, pour in the remaining milk, mix again, bring to a boil and remove from heat. Cover with a lid and leave for exactly a minute, and in the meantime, grate the cheese on a medium grater. Pour the cheese into the subsided sauce, stir - until completely dissolved.

Drain the cooked cabbage in a colander. Shake a few times to remove excess water from the glass. Put the saucepan with the sauce on a minimum fire, add the cabbage. Stir for a minute so that the cabbage is more or less covered with sauce. Remove from heat, arrange on plates, season with pepper, lightly drizzle with olive oil. Serve with fresh white bread.

Step 1: Prepare the Brussels Sprouts.

Rinse Brussels sprouts under running water and place on a cutting board. We carefully review each head of cabbage and, if necessary, remove coarsened or yellowish leaves. Then, using a thin knife, carefully cut off the stalk. Transfer the prepared cabbage to a free bowl.

Step 2: Prepare the Brussels Sprouts with Cheese.

Pour into the pan olive oil and put on medium heat. When the container with the contents warms up, put the cabbage into it, make a small fire and cover with a lid. We fry the main component on very low heat for 10 - 15 minutes until it becomes soft. Attention: be sure to turn the heads of cabbage from side to side from time to time so that they can fry everywhere.

After the allotted time, set the pan aside and remove the lid. Salt and pepper the cabbage to taste, then sprinkle with ground breadcrumbs and only after that lay the plates on top cream cheese. Important: the last ingredient should completely cover the vegetable. Cover the container with a lid again and put it back on a small fire. We are waiting for the cheese to completely melt. Immediately after that, turn off the burner and we can serve the dish to the dining table.

Step 3: Serve Brussels Sprouts with Cheese.

Using a wooden spatula, transfer the Brussels sprouts with cheese to a special plate. We treat friends and family with this delicious dish along with side dishes such as pasta, rice, baked potatoes, and fried or boiled meat.
Enjoy your meal!

You can also use freshly frozen Brussels sprouts to make this dish. Only for this we take it out in advance freezer and put into a bowl. We leave it aside for a while to reach room temperature;

Instead of cream cheese for toast, you can use regular hard cheese. To do this, it must be crushed on a medium or fine grater. After that transfer fried cabbage on a baking sheet, sprinkle with cheese chips and bake in the oven at a temperature of 160 - 170 ° C for 10 minutes until the surface of the dish is melted. You can also put Brussels sprouts with cheese in a special plate and cook it in the microwave;

In addition to the spices indicated in the recipe, you can use any other seasonings to your taste.

very interesting, tasty, healthy dish. It is very easy to prepare.

The vegetable itself was bred artificially in Belgium and has become very popular for those who like to eat not only tasty, but also healthy. The composition of Brussels sprouts is unique. It contains vitamins - A, B1, B2, B3, B9, C, F. A large number of trace elements such as potassium, sodium, magnesium, phosphorus, calcium, iron, iodine, cobalt, manganese, fluorine, zinc, copper. It is especially important for women to eat it as it contains folic acid. Brussels sprouts help to normalize digestion and eliminate the feeling of heaviness in the stomach.

Brussels sprouts are eaten only with cabbages. The stalk and leaves are inedible. This vegetable can be eaten in any form: boiled, baked, fried. It can be eaten raw.

If you are wondering how to cook this vegetable, then I am sharing with you a recipe for baked Brussels sprouts with cheese.

Brussels sprouts baked with cheese in the oven

Use this recipe if you are following proper nutrition. Cook cabbage baked with cheese. It can be served separately for breakfast or as a side dish.

Source: https://nausade.ru/ogorod/bryusselskaya_kapusta_polza_vred.html
© NaUsade.Ru

Ingredients:

• Brussels sprouts - 500 gr.;
• hard cheese - 150 gr.;
• sour cream - 100 gr.;
• salt, black pepper - to taste.

Recipe for baked Brussels sprouts with cheese in the oven

1. Place the Brussels sprouts in a saucepan and cover with water. Let the water boil.
2. After boiling, salt the water and boil for 5 minutes. Then discard the cabbage in a colander.
3. Place the boiled Brussels sprouts in a heatproof bowl. Add sour cream, salt and pepper.
4. Three cheese, on a fine grater and sprinkle cabbage with it. We put in the oven.
5. Bake cabbage at a temperature of 190 - 200 degrees until golden brown. Approximate time 40-50 minutes.
6. Brussels sprouts baked with cheese ready!

120.1 kcal

A simple photo recipe step by step cooking Brussels sprouts with bacon and cheese baked in the oven.

Servings Per Container: 2 servings.

Step-by-step instruction

Roasted Brussels sprouts are easy to make but tasty dish, which can be made from both fresh cabbage and frozen. In this recipe, the dish is cooked at home in the oven with the addition of thin slices of bacon. Served in two versions: with grated cheese or with a slice of lemon. You can take different greens for the presentation, based on your own preferences, but rosemary sprigs or fresh basil leaves are best combined with the dish.

If the cabbage is prepared for children, it is better not to sprinkle the serving with cheese, but to sprinkle with lemon juice so that the dish is more healthy and less difficult for digestion.

Step 1

If Brussels sprouts are frozen, thaw them first, then rinse under running water and drain in a colander to drain the liquid. Boil the cabbage in salted water for 7-8 minutes, and then fold it back into a colander. At this time, cut the strips of bacon into small pieces. Put the chopped bacon in a baking dish (the bottom does not need to be lubricated with anything), and evenly spread the boiled cabbage on top, salt and pepper to taste. Place the mold in an oven preheated to 150-170 degrees and bake the cabbage for 20 minutes.



© rica Studio - stock.adobe.com

Step 2

After the specified time, remove the form from the oven and transfer the cabbage with bacon to a deep plate. Grate hard cheese on the fine side of the grater and sprinkle the dish on top. For scent, add rosemary sprigs to a serving.



© rica Studio - stock.adobe.com

Step 3

Delicious roasted Brussels sprouts cooked in the oven are ready. Serve the dish hot, instead of cheese, you can decorate the serving with basil leaves and a slice of lemon. Bon appetit!



© rica Studio - stock.adobe.com