Brussels sprouts vegetable rich in minerals and vitamins, it contains salts of calcium, iron, magnesium, potassium, as well as amino acids and enzymes. Due to such a complex biochemical composition, Brussels sprouts are considered one of the important products.
Pick your recipe
Instruction manual
1
You can use cabbage both fresh and frozen. If the cabbage is frozen, you do not need to defrost it. Take a large pot and put cabbage in it (this is the only kind of cabbage that does not decrease, but increases during cooking). Pour the cabbage with cold water. The water level should be 5-7 cm above the cabbage.
2
Place the pot over high heat and bring the water to a boil. If the cabbage was fresh, then after boiling it should be cooked for 5 minutes. If the cabbage was frozen, cook for 12 minutes. It is not necessary to close the pan with a lid, otherwise the vegetable will lose its fresh, green appearance.
3
A few minutes before the end of cooking, add a pinch of salt and a few drops of lemon juice to the water (this will save the cabbage from the bitter taste). After cooking, remove the cabbage from hot water and cool slightly before serving.
note
If you digest Brussels sprouts, you will get an unpleasant odor and color.
Choose a small cabbage, the diameter of which is 1.5-4 cm, larger heads of cabbage can be bitter.
The content of vitamin C in Brussels sprouts is almost 5 times higher than in other types of cabbage. In addition to all the useful properties, this product is dietary (100 g contains only 35 Kcal)
Useful advice
In order not to make a mistake when buying cabbage and to buy a fresh product, you need to pay attention to the following: the top leaves on the head should be bright and fresh, there should be no dark spots on the leaves or on the stalk of cabbage.
In order for the Brussels sprouts to boil evenly, you can make cross-shaped incisions in the place where the head of cabbage should be attached to the stem.
Brussels sprouts go well with other products, so you can serve them with fish and meat.