Nutritional value and chemical composition

Frozen Brussels sprouts contain free amino acids that are directly involved in the formation of human proteins. It also contains a lot of fiber, vitamins A, C, PP, B2, B1, B6, B9 and a chemical composition consisting of iodine, potassium, sodium, calcium, magnesium, iron, etc.

100 g of Brussels sprouts contains:

• Proteins - 4.5.
• Fats - 0.5.
• Carbohydrates - 8.4.
• Kcal - 36.

This type of cabbage is a source of folic acid. Thanks to its high nutritional qualities and nutty flavor, Brussels sprouts are highly regarded by gourmets all over the world.

  Useful properties and contraindications for use

Benefit:

• Using Brussels sprouts, you can avoid depression and maintain youth, due to the content of B vitamins in it.
• Folic acid helps to reduce birth defects, so Brussels sprouts are strongly recommended during pregnancy.
• Brussels sprouts are good for the cardiovascular system; they reduce bad cholesterol.
• This type of cabbage, containing zeaxanthin and lutein, is useful for vision (prevents retinal damage).
• Beta-carotene, which is found in large quantities in Brussels sprouts, helps reduce the risk of asthma, emphysema and viral infections.
• Vitamin K has a beneficial effect on the brain and is a prevention of Alzheimer's disease.
• Brussels sprouts contain indole-3-carbinol, which prevents breast cancer, as well as isothiocyanates, which prevent other oncological diseases.
• The use of this type of cabbage helps prevent constipation due to the content of fiber, eliminates heartburn, improves the digestion process.

Harm:

• People who have diseases associated with the thyroid gland should limit the use of this cabbage (the existing geytrogens inhibit the functioning of the thyroid hormones, so hypothyroidism can develop).
• Those with irritable bowel syndrome should also limit their consumption of Brussels sprouts (gas production increases due to fructans).
• Limit the use of cabbage should also those who have increased acidity of gastric juice.

Read also:

  Frozen Brussels sprouts in cooking

Frozen Brussels sprouts are used to prepare a list of dishes. It is fried, boiled, stewed, served with Bechamel sauce, with nutmeg and nuts, in the form of mashed potatoes, casseroles, etc.

It is very important to cook cats for 10 minutes, no more to preserve all the usefulness contained in the cabbage. Boiled cabbage heads (cats) are used in the preparation of salads, main dishes, soups, cabbage soup, for meat, fish. This type of cabbage is combined with many food products because it does not contain starch. Brussel sprouts cats have such an original and attractive appearance and shape that they are often used for decoration when decorating holiday dishes.

For the preparation of Brussels sprouts, it should not be thawed, you just need to throw it in boiling salted water (preferably steamed) for no more than 10 minutes.

  Recipes for frozen Brussels sprouts

Brussels sprouts with chicken and cheese.

Ingredients:

• 120g of hard cheese;
• 1 boiled chicken breast;
• 200 ml sour cream;
• 2 onions;
• 50 ml of vegetable oil;
• Provencal herbs, salt, black pepper to taste.

Cooking:

1. Throw frozen Brussels sprouts into boiling water and cook for 7 minutes, then drain the water.
2. Peel, chop, and fry in vegetable oil until golden brown.
3. In a bowl, mix the cabbage, onions, diced chicken breast, salt, seasonings and sour cream.
4. Spread in a baking dish, greased with butter, and sprinkle with cheese on top, grated on a coarse grater.
5. Bake in the oven, for 20 minutes at a temperature of 200 ° C. Serve hot.

The salad is original.

Ingredients:

• 400 g of frozen Brussels sprouts;
• salt to taste.
• For the sauce, take:
• 50 ml of vegetable oil;
• 1 tablespoon of sugar;
• juice from half a lemon;
• salt to taste, dill and cilantro;
• 2 tablespoons chopped walnuts.

Cooking:

1. We cook Brussels sprouts in boiling salted water for 10 minutes, then we recline in a colander.
2. Beat sugar with lemon juice and salt. In the end, gradually whisk, add a thin stream of vegetable oil and whisk everything.
3. Sprinkle cabbage with cooked sauce and sprinkle with chopped nuts and herbs.

If there are no contraindications for the use of Brussels sprouts, be sure to introduce a healthy, tasty and nutritious vegetable into the diet.

Brussels sprouts are not the most frequent guest on our tables. Many housewives are afraid to mess with this vegetable, for fear of its inherent bitterness. In addition, it is not completely clear how to cook frozen Brussels sprouts. But in our stores it is more often found in this form. However, there is no need to worry. In this article we will try to dispel all your doubts.

Inexperienced housewives try to hold frozen cabbage for longer in boiling water. It seems that she will be more prepared in the right way and will not remain raw in the middle. But in fact, it is not necessary to arrange the vegetable for too long a “hot bath”, so that a long heat treatment does not destroy the vitamins contained in it. Boiling water, a little salt, 10-15 minutes - and green heads of cabbage can be dumped in a colander.

1. Fresh Brussels sprouts are recommended to be put in already boiled water. Send frozen cabbage to the pan immediately and fill it with water so that all the heads of cabbage are covered with it.
2. Add salt to the water and put the pan on the fire.
3. Wait for boiling and let the cabbage stand on the fire for another 10-12 minutes.
4. Carefully drain boiling water and pour vegetables over with cold water.
5. If you still have doubts, try using a slotted spoon to catch one head of cabbage larger from boiling water. Cut it and see if the core is ready.

Boiled Brussels sprouts can be included in the menu of almost any diet. For example, involving the consumption of a large number of vegetables.

Microwave frozen brussels sprouts

Even simpler is the case with the microwave. By the way, this oven has such a convenient function as defrosting, but in this case you absolutely do not need it.

1. Add the required amount of cabbage to the bowl.
2. Pour 1 \\ 4 glasses of water.
3. Cook at full power for 5-6 minutes.
4. Open the microwave door, add salt and necessary spices to the cabbage. Stir and cook for another 5-6 minutes.
5. We check in the same way: they took out one head of cabbage. They cut it. We made sure that the cabbage was cooked evenly.
6. Drain the water, let the cabbage stand for 2-3 minutes and start eating.

Cooked in a microwave, and even more preferably steamed, Brussels sprouts will pleasantly diversify even the diet of people suffering from diseases of the digestive tract. , gastritis and ulcers allow the nutrition of this vitamin cabbage, but only after heat treatment.

How to cook frozen brussels sprouts in a pan?

For this simple and tasty dish you will need:

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

Put Brussels sprouts in a pan and fry for 8 minutes, stirring the cabbage heads from time to time. Mix sour cream with broth or water, salt and pepper. Pour Brussels sprouts with liquid sauce. Remove the pan from the stove and place it in an oven preheated to 180 degrees. Wait a quarter of an hour, sprinkle with grated cheese, mix lightly. Close the oven door and cook the cabbage for another 10 minutes. A delicious, healthy and very light dinner is ready.

How to cook brussels sprouts frozen for garnish?

You will need:

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

Fold the cabbage in a saucepan, fill with water, salt and put on fire. Let it boil, wait 8 minutes, drain the water. Melt the butter in a pan. Cut the heads of cabbage in half, put in oil, salt, add spices. Wait for the vegetable to brown a little - a pleasant dark golden crust should appear. Extinguish the fire, finely chop the garlic and sprinkle with it the finished dish. Fragrant side dish can be served on the table.

  1. Cabbage, if frozen, then 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, pour water so that it slightly covers the cabbage, and put on a large fire.
  3. Cook frozen Brussels sprouts after boiling for 12 minutes, fresh - 5-7 minutes.
  4. Check cabbage for readiness: it should be soft when pierced with a fork.
  5. Discard the cabbage in a colander and let drain water, 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 bowl.
  2. Pour a quarter cup of water into a bowl, put in the microwave.
  3. Set the microwave to 800 watts and the time is 5 minutes.
  4. At the end of the first stage, salt and pepper Brussels sprouts, mix.
  5. Return the Brussels sprouts to the microwave for another 5 minutes.

How to freeze Brussels sprouts

  2. Put the cabbage on a plate or tray in 1 layer, on top another 1 plate, until all the cabbage is laid.
3. When the cabbage freezes, put it in bags and return to the refrigerator - the cabbage will be friable and later it will be possible to measure out exactly as much cabbage as necessary, without defrosting the whole bag.
Cook frozen Brussels sprouts after boiling for 15 minutes.

How to deliciously freeze Brussels sprouts

  1. Remove the cabbage of Brussels sprouts from the stump, peel the yellow leaves, rinse.
  2. Pour the cabbage into the pan, pour water so that it barely covers the cabbage, and put on a large fire.
  3. Lemon (1 kilogram of Brussels sprouts half a lemon) cut into slices and put in water.
  4. After boiling, reduce the heat and cook Brussels sprouts for 5 minutes.
  5. Put the cabbage in a colander and shake it so that the glass is excess liquid.
  6. Put the cabbage on a cloth so that it cools down, put it in the freezer for freezing, then put it in bags and put it in storage.

Cook frozen Brussels sprouts after boiling for 10 minutes.

The most popular type of cabbage in our country is white cabbage. It is everywhere grown in personal plots, cottages, fields. In recent years, such types of vegetables as broccoli and cauliflower are gaining popularity. Their use for the body has been proven by numerous studies, they are recommended as a healthy diet, low-calorie and hypoallergenic, ideal for feeding children in their first year of life.

But Brussels sprouts are less likely than others to fall into the food basket of buyers. This is due to the fact that not all housewives know how to cook it, why and how much time to cook. To find small bright cabbage heads on store shelves, you need to try and go around more than one store or market. Most often in our country, it is sold frozen. In this article you will find the simplest recipes for frozen Brussels sprouts. Easy, fast and tasty you can cook it.

Benefits for the whole body

Brussels sprouts - a real storehouse of vitamins and minerals. It surpasses all other types in the amount of protein and vitamin C. It contains a lot of potassium, iron, molybdenum, B vitamins, magnesium, phosphorus, provitamin A. Vitamin C helps the body withstand infectious viral diseases, but it is quickly destroyed by heat treatment. Brussels sprouts can be eaten raw, preserving vitamin C and many other trace elements.

Another advantage of this species over others is the absence of coarse fibers that cause increased gas formation in the intestine. Gastroenterologists and nutritionists do not recommend eating white cabbage for people suffering from intestinal diseases, functional disorders of the gastrointestinal tract or flatulence. Brussels sprouts come to their aid. It does not cause flatulence and is an essential element of a healthy diet.

Especially useful Brussels sprouts for people with a deficiency in the body of vitamin B9 - folic acid. These are, first of all, pregnant women, as well as people suffering from nervous disorders. Folic acid has a beneficial effect on the human nervous system. During pregnancy, protects the fetus from harmful factors. Promotes the normal maturation and functioning of the placenta.

Despite all the advantages, she has one drawback. Scientists have found that plants of the cruciferous family (these include all types of cabbage, radish, radish, turnip, horseradish) contain goitrogens - substances that can lead to an increase in goiter, impaired thyroid function.

But do not worry and remove these vitamin-rich vegetables from the diet. If you do not have thyroid disease, you have nothing to worry about, eat as much as you want. Add products with a high iodine content to your menu (seaweed, for example, rich in useful trace elements, or iodized salt), and then you won’t have to limit yourself to cabbage dishes. If you have endocrine disorders, consult your doctor before preparing cabbage dishes regularly.

Cooking secrets

Brussels sprouts contain sulfur, which gives it a bitter taste. Experienced housewives learned to deal with this shortcoming using various cooking methods. Taking note of these little tricks, you can appreciate the taste of the product. So, to make Brussels sprouts delicious, use one of the proposed methods:

1. Boil it in soy milk. Pour the frozen head of cabbage into boiling milk, cook for 10 minutes, then recline in a colander and rinse with cold water.
2. Dip the cabbage into boiling water, boil for 10 minutes, add a little lemon juice 1–2 minutes before removing from the stove, it neutralizes the bitterness, and the cabbage turns out to be soft, juicy, with a delicate taste.
3. Pour the frozen head of cabbage into boiling water, cook for 1-2 minutes, then drop them into a colander and drain the water. Pour clean water into the pan. When the water begins to boil, dip the goobs cooked before and cook for about 10 minutes.
4. If you are using fresh fruits, make a cross-shaped incision in a head of cabbage and cook for 5 minutes in boiling water. Such incisions also help remove bitterness from the head of cabbage. Stumps can be cut out completely, especially if the heads are large. The main bitterness is located in the core of cabbage.

Recipes

1. Brussels sprouts with orange zest

You will need:

• brussels sprouts - 120 g,
• orange - 1 pc.,
• olive oil - 1 tbsp. l.,
• sesame seeds - 0.5 tsp.,
• salt to taste.

Cooking:

Boil frozen cabbage in salted water for 10-15 minutes, focusing on the size of cabbage, if small - 10 minutes, large - 15 minutes. How to cook, read above. Tilt in a colander, large heads of cabbage, if desired, cut in half.

Thinly chop the orange zest into strips, use about 1/3 of the zest. Pour oil into a pan, put zest, fry lightly. Add cabbage, a little water, simmer for 5 minutes. Sprinkle with sesame seeds. The dish is ready!

1. Quinoa soup

You will need:

• potatoes - 1 pc.,
• quinoa - 2 tbsp. l.,
• zucchini - 1 pc.,
• brussels sprouts - 250 g,
• sweet pepper - 1 pc.,
• onion - 1 pc.,
• tomato - 2 pcs.,
• celery - 1 stalk,
• carrots - 1 pc.,
• garlic, hot pepper, salt - to taste.

Cooking:

Pre-cooked brussels sprouts. Throw it in a colander. Cooking rules see above.

Dice potatoes, carrots, bell peppers, onions - as you like, celery - slices, stew or fry in a pan for 5 minutes, adding garlic, hot pepper, salt to taste.

While stewing vegetables, boil water for soup. When the water boils, shift the stewed vegetables, add quinoa and cook for another 10 minutes.

While vegetables are boiled, cut into cubes zucchini and stew it in a pan, you can lightly fry if desired.

Add zucchini to the soup. Diced tomatoes and boiled cabbages add to the soup 5-10 minutes after zucchini. You can add salt, pepper to taste, cook for another 10 minutes. Let it brew.

Bon Appetit!

Brussels sprouts - a very convenient product. It can be eaten as a single fresh product. It is very useful for the heart, improves complexion, tightens the skin.

To freeze this miracle of scientific selection is simple: lay out all the balls on the tray, like dumplings and all. And after freezing, I packed it in a bag and is ready for winter.

Creating culinary masterpieces from frozen Brussels sprouts is also easy, they are no less useful than fresh ones, and they are not far behind in taste.

Vegetables are good, but they are best combined with meat. We bring to your attention a recipe under the uncomplicated name "Balls".

To prepare it you will need:

• 300 g of frozen Brussels sprouts;
• 300g minced meat;
• 5 tbsp tomato paste;
• 5 tbsp sour cream.

These are the main ingredients. Minced meat can be taken any. Instead of tomato paste, sauce, tomato juice or fresh grated tomatoes are suitable, but they need twice as much, that is, 10 tbsp.

The minced meat is salted, pepper is added, chopped bay leaf, balls are formed, the size of a ball of Brussels sprouts, can be smaller.

Cabbage and meatballs are fried in a pan for 10 minutes, after which, they are poured with 1 glass of water, meat or vegetable broth.

Tomato paste and sour cream are added there. The dish is placed in the oven for 15-20 minutes at 180 degrees. Ideally, the fill should thicken and the top of the dish will brown.

Bitterness is one of the side effects in Brussels sprouts. It can ruin even the most delicious dish.

Fortunately, it is felt even in the raw ingredient and indicates that the cabbage is not quite young.

But, if you tried cabbage and found bitterness in the aftertaste, just postpone the preparation of the main dish and follow our tips.

The easiest way to remove the bitter aftertaste is to kill it with spices, namely basil, marjoram, prefabricated compositions such as Provence herbs and others. Adding garlic to the dish will help.

If you want to not be tricky, but truly make this ingredient perfect, do not be lazy and boil it for 5 minutes in salted water with a pinch of sugar and 1 tsp. vinegar in 1 liter of water.

After this, the cabbage will be very tasty, but it is worth considering that it is already half ready and reduce the subsequent heat treatments by half.

So, if you are planning a vegetable stew or goulash with the addition of cabbage, cook all the ingredients a full cycle, and 15 minutes before cooking, add the cabbage.

Cooking Brussels sprouts in a slow cooker is as easy as cooking on a stove. It can be fried in batter, season with egg-sour cream sauce and baked in baking mode, cook soups and stew stew.

A simple and tasty recipe that is loved by both children and adults: Brussels sprouts, baked with cheese and mayonnaise rind.

To prepare such a dish in a slow cooker, half-cooked cabbages of cabbage are poured with a sauce of 150 ml of mayonnaise and 200 g of hard grated cheese.

All this is baked for about 20 to 30 minutes until a blush forms and the sauce thickens.

Potatoes can be added to cabbage. To do this, small round potatoes are peeled, washed, boiled until half cooked and mixed with cabbage head, after which they are poured with the same sauce.

Young spring potatoes with cabbage will be extremely deliciously cooked.

The finished work of culinary art is sprinkled with green dill and served warm.