Brussels sprouts. Where did it come from and how to cook it? —


As you might guess, Brussels sprouts are associated with Belgium. It was Belgian breeders who bred this vegetable, experimenting with ordinary kale. Brussels sprouts have been known for three centuries, popular mainly in Europe and the States.


This vegetable is very useful, it has a lot of vitamins (A, B, C, F), potassium, iron, magnesium, sodium, phosphorus, copper. Brussels sprouts help strengthen the immune system, work on weight loss and normalize cholesterol levels. Rich in fiber, Brussels sprouts are good for digestion. And it’s also very nutritious. The protein in Brussels sprouts is twice as high as in other cabbages. Carbohydrates – two times less than in a simple white.

How to cook?

To preserve nutrients, Brussels sprouts are best boiled for just a few minutes. In general, this is a universal product. Small heads of cabbage can be stewed, boiled, fried, baked, marinated and frozen. And by the way, eat raw. Optimally – boil in water with salt until half cooked, and then bake / stew and so on.


Mashed potatoes, pie fillings, sauces – Brussels sprouts are good in every way. And goes well with a variety of foods, from meat to mushrooms, from cheese to rice. The main thing is to cook it correctly and handle it correctly. First, the heads of cabbage should be thoroughly washed in warm water or soaked for 5-10 minutes in the same warm water. Soaking will remove both dirt and various chemicals both from the outside of the leaves and from the inner folds. Just make sure that the cabbage does not soften. Let it dry after soaking if you are going to fry or bake.

To make the head of cabbage more tender, cut off a small part of the leg. To evenly cook the cabbage, you can make cuts on the top. If the sprouts are more or less large, cut them in half.

In terms of storage, raw Brussels sprouts can stay flavorful and good quality in the refrigerator for up to five days. Well, in the freezer, heads of cabbage will live for several months.

simple recipes

In sour cream sauce


  • Brussels sprouts – 200 gr.
  • Onion – 40 gr. (1/2 piece)
  • Carrot – 1/2 pc.
  • Sour cream – 3 tablespoons (with slide)
  • Muka – 1 tsp.
  • Water – 40 ml.
  • Garlic – 2 cloves
  • Greens to taste

Step by step cooking recipe

  1. Let the cabbage cook for 8 minutes. In parallel, chop and fry other vegetables.
  2. Chop the garlic and herbs.
  3. Mix sour cream with water, flour and spices, add chopped herbs and garlic.
  4. Put the cabbage in the pan with the vegetables and cook for a couple more minutes.
  5. Season everything with sour cream sauce and cover with a lid, cook for about ten minutes.

With mushrooms


  • Cabbage – 250 gr.
  • Onion – 1/2 pc. (medium size)
  • Carrot – 1/2 pc.
  • Mushrooms – 100 gr.
  • Cheese – 30 gr.
  • Cream – 50 ml.
  • Muka – 1 tsp.
  • Greens, garlic and spices to taste

Step by step cooking recipe

  1. Fry chopped vegetables – so that the water leaves.
  2. Boil (8-10 minutes) cabbage and put in a colander.
  3. Send chopped garlic and spices to the pan, flour, 100 ml there. water and cream.
  4. Stir and simmer until the consistency becomes like a sauce.
  5. Add cabbage and simmer for another five minutes.
  6. Cut greens, grate cheese, sprinkle them with cabbage laid out on plates.



  • Cabbage – 300 gr.
  • Potatoes – 3-4 pcs.
    Onion – 1 pc.
  • Carrots – 2 pcs. (small)
  • Spices to taste
  • Water – 1 l.

Step by step cooking recipe

  1. Put the diced potatoes in a pot of boiling water and cook for ten minutes with spices.
  2. Fry finely chopped carrots and onions (5 minutes).
  3. Add halved heads of cabbage and fry for another 6-7 minutes.
  4. Put the fried vegetables in a saucepan with potatoes, mix, bring to a boil and cook for 10 minutes.

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