Cabbage Brussels. What from it to prepare?

Cabbage Brussels refers to the category of vegetables, which are particularly rich in various nutrients necessary for human life. Even if you compare it with other species, the Brussels one wins in many respects. For example, there is more than five times as useful a vitamin C in it, a raw protein more than three times. This applies to other groups of vitamins and nutrients.

Dietitians recommend to cook dishes with Brussels sprouts more often. And what of it you can cook?

Soup from Brussels sprouts with meatballs

Put on a fire a saucepan with two liters of water. Now we start to prepare meatballs. One slice of white bread soak in water and mix with minced meat (300 grams), add to them two cloves of garlic, passed through the crush. Mince salt, add pepper, stir. Form meatballs and put them into already boiling water. As soon as they surfaced, the fire diminished.

Cabbage Brussels cuts halves and sent to cook in a saucepan with meatballs. Next, we pass the onions and carrots, cut a couple of catho- philins and add all the vegetables to the soup. Salt, add spices and leave on a plate on low heat for 15 minutes. Ready soup to decorate with parsley.

Cabbage Brussels in a double boiler and ham

400 grams of cabbage and 400 grams of potatoes, sliced into a steamer and cook for 25 minutes.

In the meantime, sprinkle on a skillet one cut onion and two grated carrots, add to them 100-200 grams of sliced ham, fry until done.

Get cabbage with potatoes from a steamer and mix with the rest of the ingredients. The dish is ready!

Cabbage Brussels in Italian

Cut cabbage, rinse well and put it in boiling water for a few minutes. The main thing is not to overdo it, otherwise it will just fall apart.

We prepare the bechamel sauce. In butter, fry a couple of tablespoons of wheat flour, add a glass of milk and a couple of spoons of creamy cream to it. Strain on a very low heat until the sauce thickens. Then add a spoonful of lemon juice, pepper and nutmeg to taste, mix.

In the finished sauce, not removed from the chase, pour boiled cabbage, put out for five minutes, sprinkle on top with grated cheese (the amount to taste), allow it to melt and remove the frying pan from the stove.

Cabbage Brussels stewed with pork

Pre-prepare all the vegetables. Two onions are cut large, carrots cut into large rings, peeled 700 -800 grams of potatoes, cut into quarters. Clear Brussels sprouts from dry leaves.

Put the pan on the fire, pour 3 tablespoons vegetable or olive oil, put on the bottom cut into small pieces of pork (about a kilogram). Fry the pieces from all sides, as soon as a ruddy crust is formed, throw all the prepared vegetables into a pan. Fry, stirring constantly for five minutes, then pour half a liter of water, pepper, put a bay leaf. Fire reduce to a minimum and cover the pan with a lid. Stew for one hour.

Milk soup from Brussels sprouts

Cabbage Brussels in the amount of about half a kilogram is cleaned, washed. Put a pan of water on the fire, bring to a boil and put the prepared cabbage into it. Cook for five minutes, then discarded in a colander, allow to drain the liquid and put into a heated frying pan with butter.

Bring to a boil a liter of milk, reduce the fire to a minimum, dip the cabbage into a saucepan and four peeled raw potatoes, cut into small cubes.

Add the soup and cook until the potatoes are cooked. Serve to the table with fresh herbs.