Every housewife who cares to ensure that her family and friends eat not only delicious, but also for the benefit of her health, needs to know at least one recipe for making Brussels sprouts.
Brussels sprouts are very unusual looking plants. Its top is crowned with a bunch of leaves, and the stem is densely studded with small heads of cabbage, resembling white cabbage, but ranging from a walnut to a large chicken egg. Similar head goats on one plant sometimes number up to a hundred pieces. These small heads of cabbage are more pleasant and tender than white cabbage, in addition, they contain much more mineral salts, vitamins and proteins.
Belgium is considered the birthplace of Brussels sprouts. It is not without reason that this cabbage is named after the capital of the Belgian state, the city of Brussels. Historical sources report that as early as the XV, Brussels sprouts were served at the table of Belgian aristocrats. Each self-respecting cook who served in a noble family, always had his own original recipe for making Brussels sprouts. Much later, at the end of the 19th century, this vegetable firmly entered the menu of the inhabitants of England, France and the USA, displacing the usual white cabbage.
Among all cabbage plants, Brussels sprouts record holder for potassium salts, which are very useful for people with problems with the cardiovascular system. Dishes from Brussels sprouts are recommended for obesity, edema, anemia, as well as to restore strength after an illness, for the speedy healing of wounds and bone healing in fractures. The amount of vitamin C in this cabbage is approximately three times greater than in lemon, there are B vitamins, vitamin PP and carotene.
Starting to cook Brussels sprouts, you should not throw out a bunch of leaves located on its top, because there are no less useful substances in it than in cabbage cabbage and it can serve as an excellent basis for vegetable broths. The cabbage heads themselves are best separated from the general stalk just before cooking Brussels sprouts, otherwise they will quickly deteriorate. You need to cut them very carefully so that they do not crumble into separate leaves and do not spoil the appearance of the prepared dishes.
Brussels sprouts are suitable for all types of cooking: they can be boiled, fried, baked, stewed. Before frying and baking, it is recommended to blanch the cabbage to get rid of its weak bitterness, and when boiling it is advisable to put a teaspoon of sugar in boiling water. It is very important not to digest Brussels sprouts, otherwise it immediately becomes shapeless and loses taste.
Here is a simple recipe for making Brussels sprouts, which will surely please all connoisseurs of this product.
For the recipe you will need: ½ kg. Brussels sprouts; 2 yolks; 150 gr. hard hot cheese; a glass of sour cream; breadcrumbs; salt.
Choose strong, small heads of brussels sprouts and boil them in boiling salted water for about 10 minutes. Then, drain the water and put the cabbage in a greased baking dish.
Prepare the sauce: thoroughly mix the grated cheese with sour cream and yolks, so that a thick homogeneous mass is obtained, salt. Pour the cabbage with sauce, sprinkle with breadcrumbs on top and bake in a preheated to 220 ° C oven for a quarter hour.
This recipe for making Brussels sprouts can be slightly modified by preparing not sour cream, but Dutch sauce, with it the dish will be more nutritious and spicy.
For the sauce you will need: 2 raw yolks; cold water; ¼ packs of butter; lemon juice; salt.
Pour the yolks and cold water into the stewpan or deep pan. There, add the butter chopped into pieces and boil this mixture, stirring continuously, until it thickens. Then, stop heating and add lemon juice and salt to the sauce. Also, if desired, you can add several cloves of finely chopped garlic to the sauces.