Brussels sprouts like. The value of Brussels sprouts

Brussels sprouts are low energy value(about 40 kcal / 100 g), while it contains a lot of fiber, useful for digestion, a huge amount of vitamin C (in 100 g about 80% daily allowance adult) and enough a large number of folic acid (in 100 g of the product - a third daily allowance). Thus, it supports the immune system, the desired level of hemoglobin in the blood, good mood and high performance. Be sure to include it in the diet of pregnant women, as folic acid helps prevent fetal abnormalities. It is also shown to those who have low acidity. Enough great content potassium, manganese and phosphorus makes the product even more useful.

Frozen Brussels sprouts also retain almost all the benefits, the recipes for cooking dishes from which are collected in this material. It is used for cooking first courses and salads, but more often served as a side dish in stew, baked or fried. It goes well with ginger and other seasonings.

Frozen Brussels Sprouts Soup

Ingredients required:

• Brussels sprouts (frozen) - 400 g package,
• potatoes - 4-5 pcs. medium size,
• ginger root (grated) - a teaspoon,
• butter - 50 g,
• salt, pepper - to taste.

Cooking process:

1. Boil the whole cabbage for 10 minutes, remove with a slotted spoon and cool.
2. Cut the sprouts into 2-4 pieces (depending on their size). If they are very small, then you can not cut.
3. Peel the potatoes, cut into thin disks or small slices.
4. Put butter and cabbage, finely chopped garlic and ginger at the bottom of the saucepan. Lightly fry the cabbage.
5. Pour the cabbage with two liters of water or vegetable broth, bring to a boil, salt, add potatoes and simmer for 15-20 minutes.
6. Top with sour cream when serving.

Ingredients required:

• Brussels sprouts - 200 g (half a pack),
• carrots - one thing,
• pink salmon, trout or other fish (canned) - one can,
• green peas (canned) or beans (in own juice) - one bank,
• mayonnaise, tomato paste or olive oil - to taste,
• wine vinegar or dry wine- one spoon.

Cooking process:

1. Boil the cabbage for 15 minutes (until cooked), dip for a minute in cold water, cut each cabbage into four parts, sprinkle with vinegar.
2. Boil carrots, cut into cubes.
3. Open canned food, and divide each piece of fish into several parts (8-10). You can simply chop the fish by mashing it with a fork. Do not pour out the oil.
4. Mix cabbage, carrots and green peas.
5. Mix vegetables with fish.
6. Drizzle with canned oil by mixing it with a little olive oil, mayonnaise or tomato paste. A harmonious taste is obtained by adding a spoonful of pasta and two tablespoons of mayonnaise to the oil from canned food. With olive oil (without mayonnaise and pasta), the taste will come out more tender.

Frozen Brussels sprouts with sour cream and breadcrumbs

Ingredients required:

• Brussels sprouts - a pack (400 g),
• sour cream - 2 tablespoons,
• breadcrumbs or fiber (ground) - 2 teaspoons,
• tarragon (optional) - 2 coffee spoons,
• salt - to taste.

Cooking process:

1. Boil cabbage until tender (about 15 minutes). When it boils, don't forget to add salt.
2. Remove with a slotted spoon and arrange on plates. If you do not follow the diet too much, then you can lightly fry it beforehand.
3. Pour in sour cream, sprinkle with tarragon and breadcrumbs. Bon appetit!

Roasted Brussels sprouts (frozen or fresh)

Ingredients required:

• cabbage - 400 g,
• garlic - two cloves,
• vegetable oil - 4 tablespoons,
• breadcrumbs (or cheese durum varieties) - 100 g.

Cooking process:

1. Boil cabbage for 10 minutes.
2. Chop the garlic, fry until dark brown in half the oil. Take the garlic out of the oil.
3. Fry cabbage in this oil. If it is large, it is better to cut it in half first.
4. Put the cabbage in a baking dish, pour over with oil, sprinkle with breadcrumbs or grated cheese, bake for 10-15 minutes.

Pasta with frozen Brussels sprouts

Ingredients required:

• cabbage - half a pack (200 g),
• pasta (look good "shells") - 200 g,
• chicken breasts(fillet) - two pieces,
• lemon - a quarter,
• onion (preferably red) - one head,
• garlic - a couple of cloves,
• cheese (hard) - 50 g,
• broth - a glass,
• greens (dill, parsley, basil) - half a glass,
• salt pepper ( paprika is better) - taste,
• olive oil - how much will go.

Cooking process:

1. Boil the breasts (with seasonings) in a small amount water until half cooked.
2. Cool, cut the breasts, fry with pepper and salt.
3. Boil pasta, rinse.
4. Fry chopped onion, garlic, pepper in a saucepan. Add quartered cabbage. After frying it lightly, pour in the broth and simmer for 10 minutes.
5. Add chicken and lemon juice, simmer another 5 minutes.
6. Add macaroni and cheese. Simmer for another 5 minutes and the dish is ready.
7. Sprinkle with fresh herbs when serving.

Unfortunately, not everyone loves Brussels sprouts for its bitter taste. However, properly selected seasonings favorably set off its taste, turning a disadvantage into a virtue. In extreme cases, when boiling cabbage, drain the first water when boiling and then boil it in the second water - the bitter taste should disappear.

Brussels sprouts are extremely healthy and very delicious vegetable. Usage this product both as a main and additional ingredient will give many variety of dishes. This article will introduce the recipes of some of them.

Cooking Brussels sprouts in the oven

Cooking original treat It will take about half an hour of time, and the result will please all household members.

Prepare:

• 0.5 kg of cabbage buds.
• 50 ml olive oil.
• 2-3 garlic cloves.
• 0.5 cup bread crumbs
• Spices - thyme, black pepper, salt.

Cooking steps:

• Wash the small ones and cut in half.
• Place the cabbage in a saucepan, pour the vegetable with water.
• Place the container on the fire.
• Boil the contents for 2-5 minutes, and then drain the liquid.
• Combine in a separate bowl vegetable oil with crushed garlic cloves and thyme.
• boiled cabbage watering garlic oil, add salt and pepper.
• Place the vegetables in a heat-resistant form, sprinkle them with bread crumbs and send them to the oven.
• The oven must be preheated to 200°C. Heat treatment time - 20 minutes.

The stage of boiling cabbage can be skipped, but then the baking time should be increased to 40-45 minutes. Don't forget to shake the buns from time to time so they don't burn.

Fried Brussels sprouts

No less simple and fast way cooking cabbage kocheski - frying them in a pan.

Prepare the ingredients:

• 400 g fresh Brussels sprouts.
• 4 garlic cloves.
• Olive (or butter) oil for frying.
• Salt and ground black pepper.

Cooking steps:

• Wash the cabbage buds and cut into 2 parts. If the heads are small, they can be cooked whole.
• Pour water into a saucepan, add salt and bring the liquid to a boil.
• Brussels sprouts are placed in boiling water and boiled for about 5-7 minutes - until half cooked. The cover must be removed. This way the cabbage will keep its color.
• By the end of boiling cabbage, take care of garlic. Peel the spice and cut into medium-sized slices. Place the spice in the oil heated in a frying pan and lightly fry it.
• Next, add boiled cabbage to the garlic pan. If the vegetable was frozen, you must wait for it to thaw a little, and then start frying. The boiling step can be skipped.
• Crush cabbage and garlic ground pepper and a pinch of salt.
• Saute vegetables until tender - 5-7 minutes.

Braised Brussels sprouts

Braised brussels knuckles - delicious independent garnish, which everyone can cook.

Brussels sprouts boiled in water

Dish Ingredients:

• 0.4 kg Brussels sprouts.
• 2 tbsp. l. vegetable or butter.
• Black pepper.
• Salt - 1/3 tsp

Cooking steps:

• Rinse cabbage cobs thoroughly under running water.
• Pour water into the bottom of the pan (height - no more than 1 cm) and add a pinch of salt.
• When the liquid boils, lay in one layer (!) On the bottom of the container the cabbage buds.
• Cover the pot with a lid and reduce the heat to low (to maintain a boil).
• The duration of the quenching is 7-8 minutes.
• Put the cooked cabbage on a dish and season butter and black pepper.

Brussels sprouts stewed in sour cream

Spice lovers and rich taste spices can be used.

• Place the peeled cabbage buds in boiling water and boil for 2-3 minutes.
• Place 1 tsp in olive oil heated in a pan. mustard seeds.
• When you hear their characteristic crackle, add other spices - ground paprika(1 tsp), 0.5 tsp each turmeric, ground ginger black pepper and coriander, 1/4 tsp. nutmeg.
• Mix it all up and add Brussels sprouts.
• Fry vegetables over medium heat for 5-7 minutes. Do not forget to stir the cabbage, because. she's on fire all the time.
• Add 4-5 tbsp not too much fat sour cream(or a glass of cream).
• Cover the pan with a lid. Set the fire to a minimum and simmer the vegetables for 15 minutes.

Brussels sprouts - contraindications

Despite the many benefits this vegetable, not everyone can include it in food. Among the restrictions:

• Disorders of the thyroid gland. Cabbage components reduce the degree of iodine absorption.
• Deviations in the work of the digestive tract - weakened intestinal motility, enterocolitis, hyperacidity gastric contents.
• There are violations of the digestive process.
• Gout (due to the presence of purine in the cabbage).

Nutritionists consider Brussels sprouts one of the most useful products nutrition, which contains a huge amount of useful substances. Connoisseurs of gourmet food find it palatable. Unusual mini-heads serve interesting decoration meat dishes. Therefore, the "guest from Belgium" is always happy to see on dining table. But not many people know how to cook Brussels sprouts.

How to choose and prepare cabbage for cooking

Cabbage from Brussels is suitable for frying, baking, it can simply be boiled.

But before you start the cooking process, you need to choose the right vegetables. When buying cabbage on the market, you should carefully consider it - there should not be dark or red spots, and you should not take damaged cabbages.

For the preparation of any dishes, small even forks are considered the most suitable. If during the purchase it turned out that the heads of cabbage are too big in size, then they can be divided into two parts.

Before cooking, yellow leaves are removed from the head. Next, you need to prepare cold water and lower the peeled heads of cabbage there. This procedure will get rid of sand and other dirt, as well as insects. Then you need to rinse clean water and carefully cut off the stems.

Curious facts:

• Brussels sprouts are not found in nature - they are a man-made type of cabbage.
• The vegetable is relatively young - its birth is attributed to the second half of the eighteenth century.
• This is the only type of cabbage that is biennial.
• Small heads are lateral shoots of the stem.

What is the difference between cooking frozen and fresh cabbage

During the season fresh vegetables Brussels sprouts can be purchased at fresh. But in the cold season, it is most often sold frozen.

The process of preparing frozen and fresh cabbage is practically the same. And the opinion that it will take more time to cook frozen is erroneous. Cabbage does not need to be thawed first, it will thaw perfectly during cooking. No need to waste time soaking, because cabbage heads are washed before freezing and everything foreign is removed from them.

By the way, you can freeze these miniature forks yourself: arrange them on a tray in one layer in neat rows and place in the freezer. After the balls are frozen, they are poured into a bag and placed in storage.

Important! If the cabbage is bitter, then this aftertaste is barely noticeable when fresh, but when frozen, it intensifies.

Brussels sprouts recipes

Brussels sprouts can be processed in any way: they can be boiled, baked, stewed, cooked in the microwave, in the oven or in a slow cooker.

How to cook Brussels sprouts

Water is poured into a saucepan, salted and heated. While the water reaches the boiling point, it is necessary to prepare the cabbage heads for boiling - sort, rinse and peel. Frozen cabbage is enough to rinse in cool water.

After the water starts to boil, lower the cabbage into the water. The duration of boiling is ten to fifteen minutes. If the cabbage is ready, then it is easily pierced with a fork or a toothpick. This fact is a signal that the cabbage is ready.

Drain the water and add butter and black pepper to taste. If there is a lack of salt, then you should add a little salt. The dish is ready. It can be served at the table, but always hot.

How to Roast Brussels Sprouts

Initially, the cabbage should be processed and washed. Heads of cabbage are cut into two halves. A small cut should be made in the stem to improve frying.

Heat a few tablespoons of vegetable oil in a deep frying pan. It is very good to fry vegetables in a mixture of vegetable oils and olive oil. Fire should be medium.

Spread the cabbage cut side down and sprinkle with spices. Salt and pepper is better at the half-cooked stage. One side is fried for about five minutes. After the second side is lightly browned, pour in water to completely cover the bottom.

Continue the frying process until it completely evaporates into the water. At the end of frying, add a tablespoon of lemon juice. Serve hot.

Roasting cabbage

The oven is preheated to about 200 degrees. Cabbage forks pre-peel and wash. For baking, the stems are best removed.

Add 3 tablespoons of oil (preferably olive oil), salt and black pepper to the taste of the hostess to the mass. Everything is mixed, and the cabbage is laid out in a baking bowl. It should be spread in an even layer so that the cabbage is well baked.

Readiness is checked with a fork - heads of cabbage should be easily pierced. Estimated baking time is half an hour. Served hot.

Extinguishing

Add salt and peeled and washed cabbage to boiling water. If the cabbage is larger than average, then cut into halves, and cut the stems.

In the process of stewing, you must ensure that the pan does not become dry. In this case, you can add oil or a little water. Simmer on a small fire. Served hot.

Cooking Brussels sprouts on modern kitchen equipment - in a slow cooker or microwave does not differ from the process of cooking in an electric or gas oven or on fire. The multicooker has special modes for boiling, baking. Can be fried or steamed.

The cooking process in microwave oven carried out in the same mode as in an electric oven. Vegetables can be boiled and baked. Readiness is checked with a fork.

Secrets of a "delicious dish"

Before starting the cooking process of Brussels sprouts, you should get rid of the bitterness, which, unfortunately, is often found in this vegetable. A bitter taste can occur if the cultivation technology has been violated or the cabbage has experienced a lack of water. How to fix the situation so as not to spoil the food?

• When cooking, you can add a pinch of sugar and salt with the addition of a teaspoon of vinegar.
• Boil the heads of cabbage in water for ten minutes. Drain the water.
• When cooking, add a few drops of lemon juice.
• If a bitter aftertaste is found during the cooking process, then any seasonings will help save the situation.

Cabbage with cheese: a simple recipe for a novice cook

For a pound of peeled cabbage, take 20 g of butter, 150 g hard cheese, salt and pepper to taste. Heads of cabbage are boiled in salt water and thrown into a colander.

In a frying pan, greased with oil, spread the balls of cabbage, pepper and cover with grated cheese. Bake 20 minutes.

A difficult recipe for a master cook: Brussels sprout salad.

You will need 500 g of peeled cabbage, two pears (choose ripe, but not too soft), 60 g of peeled pine nuts. For dressing, cedar oil is ideal with lemon juice, but can be replaced with olive or any vegetable. finely chopped fresh dill will add spice.

Cabbage is blanched in boiling water and disassembled into leaves, butter with lemon juice and dill is whipped in a blender, the pear is cut into petals. Place all ingredients in a bowl and mix gently. Serve chilled.

Brussels sprouts can be called universal product with high nutritional value, which is good in any form: boiled, stewed, fried. There are many ways to cook Brussels sprouts, however, for some reason this one green vegetable often undeservedly forget to add to their daily diet. Meanwhile, Brussels sprouts are very useful and able to maintain their qualities both fresh and frozen.

How to cook Brussels sprouts the right way

Boiled cabbage:

Before cooking Brussels sprouts, remove all yellow leaves from the cabbage and soak it in cold water for 10 minutes to get rid of insects or sand in the leaves. After that, rinse the cabbage thoroughly in cold water. Carefully cut the stems, but so that the leaves do not fall off.

In order for Brussels sprouts to reach readiness, it is enough to boil them for 8-10 minutes in boiling water or steam them for 5 minutes. Boiled Brussels sprouts should be served hot.

Fried cabbage:

Remove yellow leaves, wash cabbage, pat dry and cut in half. Add some olive oil, salt and lemon juice, mix all the ingredients in a bowl. Transfer the Brussels sprouts to a baking dish or skillet and roast for 45 minutes in a preheated oven, stirring occasionally to brown evenly.

Brussels sprouts can also be roasted on the stovetop. To do this, prepare it in the same way as described above, transfer to a pan, cover with a lid and cook on small fire within 7 minutes. Then remove the lid and cook for another 5 minutes to completely evaporate all the liquid. Don't forget to stir the Brussels sprouts occasionally while cooking.



If Brussels sprouts are bitter

In order to rid Brussels sprouts of bitterness, seasonings should be added during its preparation. Boil the heads of cabbage cut in half for 10 minutes. Heat the oil in a frying pan and sauté the cabbage along with a few minced garlic cloves until nicely golden.

You can also reduce the bitterness of Brussels sprouts by adding a teaspoon of vinegar, a pinch of salt, and a little sugar.

How to cook Brussels sprouts in the oven

Ingredients:

0.5 kg fresh Brussels sprouts

3 eggs 0.5 cup milk

Butter



Cooking:

It's simple and quick recipe how to cook brussels sprouts. To do this, rinse the cabbage thoroughly, drop it into boiling, lightly salted water and cook for 10 minutes.



Heat up a frying pan and fry the cabbage in butter. If they get caught too large heads Brussels sprouts, cut in half.



When the cabbage becomes tender golden crust, then it will be possible to add eggs mixed with milk and a pinch of soda to it. Pour cabbage milk and egg mixture, flatten and place in preheated oven.






The cabbage will be ready in 10-15 minutes.



This delicious, tender and very healthy dish should be served warm.




Chicken breast with Brussels sprouts

Ingredients:

300 g chicken fillet

0.5 kg Brussels sprouts

4 tomatoes

1/3 cup shelled walnuts

3 tablespoons walnut oil

3 onions

2 tablespoons sunflower oil

2 tablespoons of vinegar

Cooking:

Wash the cabbage, peel, divide into leaves and boil in boiling water for 2 minutes. Throw the cabbage in a colander and rinse in cold water, dry.



Rinse and dry the chicken breasts, season with salt and pepper and fry them on both sides in hot oil until tender.

Cut the onion into small rings, salt. Pepper, sprinkle with vinegar, add Brussels sprout leaves, walnut oil.

Cut the tomatoes into quarters and arrange on a platter with Brussels sprouts. Coarsely chop the nuts, sprinkle on top. Lay out the chicken breasts, garnish with herbs.

It's simple but at the same time gourmet recipe how to cook brussels sprouts for the holiday table.

How to cook Brussels sprouts with pumpkin

Ingredients:

0.5 kg Brussels sprouts

0.5 kg pumpkin

1 cup cranberries

1 apple

1 bulb

2 tablespoons olive oil

1 tablespoon soy sauce

0.5 teaspoon curry

1 tablespoon brown sugar

Salt, pepper to taste

Cooking:

Clean the pumpkin, remove the seeds and cut into large cubes. Cut the washed Brussels sprouts in half, cut the apples into cubes, and the onion into half rings.



Transfer all products to a baking sheet, add cranberries, which, depending on the season, can be replaced with rose hips or black currants. Mix all ingredients thoroughly.

In a separate bowl, mix the sauce, curry and oil. Whisk everything thoroughly and pour the chopped vegetables with the resulting mixture. Sprinkle on top brown sugar, which will give the future dish pleasant taste and aroma. Add salt and pepper to taste.

Put the baking sheet with the food in the oven preheated to 200 degrees and bake them for 20 minutes. Remove the baking sheet, gently toss the vegetables, and return it to the oven. Bake for another 20-25 minutes until all vegetables are browned and soft.

If you don't know how to cook brussels sprouts, remember two rules: they should boil a little in boiling water, after which you can cook them any way you like, showing your own imagination!

Diets and healthy eating 25.10.2017

Dear readers, with the advent of autumn, fresh vegetables and herbs become less in our diet. However, this does not mean that you need to completely abandon such an important source of vitamins and minerals for the body. And today we will talk about Brussels sprouts. Nutritionists and supporters do not stop talking about its benefits. healthy eating. Also, its plus is that we can supplement our diet with it in the cold season.

This leafy vegetable is native to Belgium. Brussels sprouts are an artificially bred crop that was created in order to diversify the diet and make it healthier and more nutritious.

Like most other vegetables, Brussels sprouts are an important part of a healthy diet, so today we'll talk about what their benefits are, as well as see how delicious and healthy meals you can cook from it.

A bit of history

As I said, Brussels sprouts were first cultivated in Belgium. The name of the vegetable was given by the famous botanist Carl Linnaeus.

Brussels sprouts spread very quickly in Europe and became a universal favorite among those who prefer to eat not only tasty, but also healthy. Over time, the benefits of Brussels sprouts became known in the United States and Canada - today, largest yields of this culture is collected in these countries.

Due to the harsh climate in Russia, Brussels sprouts are grown in limited quantities. In order for all the vitamins to be preserved during the growth of this culture, it needs special conditions. For example, the air temperature should not fall below 18 ° C, and the number of cloudy days during the period of active plant growth should be minimal. In order to retain all the benefits of Brussels sprouts, Western cultivators use almost no nitrogen fertilizers, the excess of which leads to an increase in the level of nitrates in products.

Brussels sprouts are the smallest of the cabbage family. The average weight of one is 10 grams. When stewed, Brussels sprouts resemble a mixture of white cabbage and nuts.

Let's talk about unique composition Brussels sprouts, thanks to which this vegetable has become so popular.

Composition of Brussels sprouts

The benefits of Brussels sprouts are explained by its the richest composition. It contains vitamins - A, B1, B2, B3, B9, C, F. Great amount trace elements - potassium, sodium, magnesium, phosphorus, calcium, iron, iodine, cobalt, manganese, fluorine, zinc, copper.

Nutritionists advise eating Brussels sprouts during beriberi. This is explained high content in the product of vitamin C, which activates the immune system and contributes to the overall strengthening of the body.

Brussels sprouts contain fiber alimentary fiber, which improve bowel function and are the prevention of many diseases. Regular use Brussels sprouts help to remove cholesterol and carcinogens from the body.

Brussels sprouts are considered dietary product: 100 grams of this vegetable contains only 43 kcal. Therefore, if you are on any diet or just proper nutrition Brussels sprouts are a great addition to your diet.

Benefits of Brussels sprouts for our health

Brussels sprouts have been shown to reduce the risk of developing oncological diseases. Modern doctors recommend including this product in the diet in boiled or stewed form for those people who have undergone surgery, as well as courses of chemotherapy and radiotherapy.

Speaking about the benefits of Brussels sprouts for women, one cannot lose sight of the fact that there is a large amount in Brussels sprouts, so it is advised to use it during pregnancy. During the period of expectation of the baby, many expectant mothers suffer from bloating and constipation. Brussels sprouts help to normalize digestion and eliminate the feeling of heaviness in the stomach.

In general, one can only wonder how many health problems Brussels sprouts can help solve thanks to their useful properties. Namely:

• normalization of digestion;
• increased metabolism;
• improvement of vision;
• reducing the risk of diseases of the cardiovascular system;
• increased brain activity;
• increased immunity;
• minimizing the risk of developing cancer;
• improvement of the circulatory system;
• reducing the chance of birth defects in the fetus during pregnancy.

IN traditional medicine Brussels sprouts are used to fight diabetes.

For more information about the benefits of Brussels sprouts, see the video.

Can there be harm

Speaking about the dangers of Brussels sprouts, first of all, you need to pay attention to the fact that this vegetable can provoke bloating. It is not recommended for people with Crohn's disease or irritable bowel syndrome.

People who develop stomach discomfort after eating onions, garlic, and Beijing or cauliflower should be careful about adding Brussels sprouts to their diet.

According to nutritionists, Brussels sprouts are contraindicated in thyroid dysfunction. Geitrogens, which are part of this culture, can provoke a violation of the production of hormones and lead to various disorders in the body.

Brussels sprouts for weight loss

This leaf vegetable gained great popularity among women who care about their health and figure. Brussels sprouts are widely used in various diets. low calorie, as well as a large number of useful substances in the composition of this culture make it universal for those who want to lose weight without harm to health.

For weight loss, Brussels sprouts are used raw, stewed or boiled. It perfectly complements salads, side dishes and meat dishes. Small sprouts of Brussels sprouts can be added to soups and vegetable dishes, soups-puree are especially delicious.

Many nutritionists suggest effective diets, the main product of which is Brussels sprouts. According to the rules of one of these diets, it is necessary to eat green inflorescences at least 2-3 times a day (raw, stewed or boiled). At the same time, the diet should not contain flour products, potatoes and sweets.

Brussels sprout recipes

Dear readers, if you are wondering how to cook Brussels sprouts, then these recipes for delicious and healthy dishes are for you.

cabbage casserole

• 1 kg Brussels sprouts;
• 6 eggs;
• 100 g butter;
• 200 g of milk;
• 100 g of hard cheese;
• 1-2 bunches of greens;
• salt.

Peel the cabbages and place in a small saucepan. Boil vegetables in salted water for 15-20 minutes. While the cabbage is cooking, beat the eggs with milk, grate the cheese, chop the greens. Put the boiled cabbage in a mold greased with butter and pour the milk-egg mixture. Top with cheese and herbs. Bake in the oven for about 30 minutes at 180˚C.

Brussels sprout soup

• Brussels sprouts - 350 g;
• onion - 1 pc.;
• zucchini - 150 g;
• chicken broth -1.5-2 l;
• bell pepper - 1 pc.;
• carrots - 1 pc.;
• vegetable oil, salt.

Wash all vegetables thoroughly. Cut the cabbage into halves, grate the carrots into coarse grater, chop onion and zucchini into cubes, pepper - into small strips. In a deep frying pan, heat vegetable oil and fry first the onion, then the zucchini and cabbage, and after 5-10 minutes add pepper and carrots.