How many minutes does it take to cook Brussels sprouts and how to cook it? Recommendations, how many minutes and how to cook Brussels sprouts correctly How to cook frozen Brussels sprouts in a saucepan

The most popular type of cabbage in our country is white cabbage. It is widely grown in household plots, dachas, fields. IN last years gaining popularity and such vegetable crops like broccoli and cauliflower. Their benefits for the body have been proven by numerous studies, they are recommended as healthy eating, low-calorie and hypoallergenic, ideal for feeding children in the first year of life.

But Brussels sprouts are less likely than others to get into the food baskets of buyers. This is due to the fact that not all housewives yet know how to cook it, why and how long to cook it. To find small bright cabbages on store shelves, you need to try and go around more than one store or market. Most often in our country it is sold frozen. In this article you will find the most simple recipes frozen Brussels sprouts. Easy, quick and delicious to prepare.

Benefits for the whole body

Brussels sprouts are a real storehouse of vitamins and minerals. By the amount of protein and vitamin C, it surpasses all other types. It contains a lot of potassium, iron, molybdenum, B vitamins, magnesium, phosphorus, provitamin A. Vitamin C helps the body resist infectious viral diseases, but is quickly destroyed by heat treatment. Brussels sprouts can be eaten raw, preserving vitamin C and many other trace elements.

Another advantage of this species over others is the absence of coarse fibers that cause increased gas formation in the intestines. Gastroenterologists and nutritionists do not recommend eating white cabbage for people suffering from intestinal diseases, functional disorders of the gastrointestinal tract or flatulence. Brussels sprouts come to the rescue. It does not cause flatulence and is an important element of a healthy diet.

Brussels sprouts are especially useful for people with a lack of vitamin B9 in the body - folic acid. These are, first of all, pregnant women, as well as people suffering from nervous disorders. Folic acid has a beneficial effect on the human nervous system. During pregnancy, it protects the fetus from harmful factors. Contributes to the normal maturation and functioning of the placenta.

Despite all the advantages, it also has one drawback. Scientists have found that cruciferous plants (they include all types of cabbage, radish, radish, turnip, horseradish) contain goitrogens - substances that can lead to an increase in goiter, dysfunction of the thyroid gland.

But do not worry and remove these vitamin-rich vegetables from the diet. If you do not have thyroid disease, you have nothing to worry about, eat as much as you want. Add foods high in iodine to your menu (seaweed, such as spirulina, rich in beneficial trace elements, or iodized salt), and then you will not have to limit yourself to cabbage dishes. If you have endocrine disorders, consult your doctor before regularly preparing cabbage dishes.

cooking secrets

Brussels sprouts contain sulfur, which gives them a bitter taste. Experienced housewives have learned to deal with this shortcoming using various ways cooking. Taking note of these little tricks, you can appreciate the taste of the product. So, to make Brussels sprouts delicious, use one of the suggested methods:

Boil it in soy milk. Pour frozen heads of cabbage into boiling milk, cook for 10 minutes, then drain in a colander and rinse with cold water.
Dip the cabbage in boiling water, cook for 10 minutes, 1-2 minutes before removing it from the stove, add a little lemon juice, it neutralizes the bitterness, and the cabbage will turn out soft, juicy, with a delicate taste.
Pour the frozen cabbages into boiling water, cook for 1-2 minutes, then put them in a colander and drain the water. Pour clean water into a saucepan. When the water boils, dip the previously boiled heads of cabbage into it and cook for about 10 minutes more.
If you are using fresh fruit, make a cross cut in the head and cook for 5 minutes in boiling water. Such incisions also help to bring bitterness out of the head. You can completely cut out the stalks, especially if the heads are large. The main bitterness is in the core of the cabbage.

Recipes

Brussels sprouts with orange peel

You will need:

Brussels sprouts - 120 g,
orange - 1 pc,
olive oil - 1 tbsp. l.,
sesame - 0.5 tsp,
salt - to taste.

Cooking:

Boil frozen cabbage in salted water for 10-15 minutes, focusing on the size of cabbages, if small - 10 minutes, large - 15 minutes. How to cook, read above. Drain in a colander, cut large heads of cabbage in half if desired.

Thinly slice the orange zest, using about 1/3 of the zest. Pour oil into the pan, put the zest, lightly fry. Add cabbage, a little water, simmer for 5 minutes. Sprinkle with sesame seeds. The dish is ready!

Quinoa soup

You will need:

potatoes - 1 pc.,
quinoa - 2 tbsp. l.,
zucchini - 1 pc.,
Brussels sprouts - 250 g,
Bell pepper- 1 PC.,
onion - 1 pc.,
tomato - 2 pcs.,
celery - 1 stalk,
carrots - 1 pc.,
garlic, hot pepper, salt - to taste.

Cooking:

Frozen brussels sprouts pre-boil. Throw away in a colander. See cooking rules above.

Cut potatoes, carrots, sweet peppers into cubes, onions - as you are used to, celery - into slices, stew or fry in a pan for 5 minutes, adding garlic, hot pepper, salt to taste.

While vegetables are simmering, boil water for soup. When the water boils, transfer the stewed vegetables, add the quinoa and cook for another 10 minutes.

While the vegetables are cooking, cut the zucchini into cubes and stew it in a pan, if desired, you can lightly fry.

Add zucchini to soup. Add diced tomatoes and boiled heads of cabbage to the soup 5-10 minutes after the zucchini. You can add salt, pepper to taste, cook for another 10 minutes. Let it brew.

Bon appetit!

Our culinary piggy bank has replenished interesting ideas how you can easily and inexpensively diversify the family menu with vitamin dishes. Today we offer several original recipes on how to cook frozen Brussels sprouts so that they do not taste bitter and become amazingly tasty.

With the help of a double boiler, microwave oven or an ordinary frying pan, you can turn this modest vegetable into a real delicacy in just a few minutes.

Blanching - against the bitterness of Brussels sprouts

Whatever dish we plan to cook from this vitamin vegetable of ours, first you need to rid it of bitterness, because of which "Brussels" sometimes falls out of favor.

It is as easy as shelling pears to do: the cabbage, thoroughly washed under a tight stream of water, must be placed in a colander and blanched, that is, steamed for five minutes.

So, we have small cabbage, which was stored in the freezer. We thawed it and removed the unpleasant bitterness. Now it remains to bring it to full culinary condition, using best recipes cooking. The question of how to properly cook Brussels sprouts frozen for future use at home can be answered in different ways.

Recipe 1: How to Boil Brussels Sprouts

The miniature "Brussels" has such dense tufts that it is not easy to cook them. If they are not handled properly, the upper leaves can be digested, and the inside can remain raw. So how much and how should you cook Brussels sprouts so that they cook evenly and taste delicious?

Before sending it to the permafrost, each of the heads must be cut crosswise at the location of the pokers - they will be cooked evenly.

How to cook frozen Brussels sprouts deliciously

We take out a portion of kocheshki from the refrigerator. We put them in a saucepan and fill it with water so that it covers all our vegetables.
We send the container to the fire. When the water is hot, add salt.
It is highly undesirable to keep cabbage buds in boiling water for too long so that they do not have time to lose all their vitamin reserves. Enough - 15 minutes after boiling water, and taking into account blanching - no more than 10 minutes.

Ready vegetables are sent under a cold stream and - immediately on a plate under chopped greens or in a casserole.

Recipe 2: how to cook "brussels" in the microwave

The second way to easily prepare the most delicate and very healthy koshki is in the microwave. Everything is so simple that we do not even have to use the defrost function.

We take out the "Brussels" from the freezer and put it in a cooking container, pour a quarter of a glass of water.
We send the bowl to the stove, close the lid, turn it on at full power. Cooking time - 5-6 minutes.

Having opened the door, salt the vegetables, season with spices, stir - and another 5 minutes of heat treatment with the door closed.

To check if the cabbage is ready, we take one head of cabbage out of the oven, cut it in half and take a sample. If inside and outside it is equally boiled, then you can have lunch (dinner).

Recipe 3: Brussels sprouts in the oven

Ingredients

"Brusselka" frozen- 400 g + -
- 2/3 cup + -
- 2-3 tablespoons + -
- 150 g + -
We remove bitterness from the kocheski with the help of blanching and send the kochanki to a frying pan with heated oil.
We fry, not forgetting to stir the vegetables, for 5-8 minutes, and then pour the broth mixed with sour cream.
Salt and pepper and send the container to a well-heated oven.
After 15 minutes, we take it out of the brazier, cover it with a layer of grated cheese on top and send it back to the oven.

When the cheese is melted, we take out the cabbage casserole, cool it - and on the table.

To feed a hungry home with a healthy dinner, it is not at all necessary to spend money on expensive delicacies. In addition, knowing how tasty and quick to cook Brussels sprouts, frozen for future use, you can not worry about the arrival of unexpected guests - they will not be able to take us by surprise. And as a light side dish, and a "crown" main course, this vegetable is great! ..

Fresh vegetables are the best source of vitamins and valuable elements.

Freezing practically does not destroy the valuable substances contained in this vegetable, but only helps to keep it fresh and tasty longer.

In the harvest season, it is better to buy fresh Brussels sprouts. to get the most out of it. All year round you can buy frozen sprouts, they remain as tasty and full of vitamins as fresh ones.

Useful substances and properties

100 grams of the product contains about:

90 grams of water;
8 grams of carbohydrates;
4 grams of proteins;
1 gram of fiber.

Cabbage is rich in vitamin C, which boosts the immune system and helps the body fight infections. The content of vitamin B is high in heads of cabbage, which improves the condition of the skin, nails and hair. The high percentage of iron in cabbage improves the body's metabolism. Potassium also affects cardiovascular system Therefore, the use of cabbage is recommended for people suffering from arrhythmia, hypertension. Brussels sprouts are perfect for those who want to lose weight. because it is very low in calories.

How to remove bitterness?

A few simple tips will help remove unwanted bitterness from heads of cabbage.

While cooking cabbage, you need to add any seasonings or a few drops of lemon juice: they will correct the taste.
Boil the heads cut in half.
Fry in a pan with a few cloves of garlic.

The best recipes with photos

How delicious to cook in a slow cooker?

steamed

Ingredients:

Brussels sprouts.
Water.
Salt.

Cooking:

Do not defrost beforehand, let it warm up a little, so that it is more convenient to cut.
Cut the heads into two or four pieces.
Pour the right amount of water into the multicooker bowl, place the cabbage in the multicooker basket, place it over the water and salt.
How long does a vegetable boil? After the lid is closed, it takes twenty minutes to cook in the “Steam Cooking” mode, while you can check the process after 10 minutes of cooking.

You can see other options for cooking Brussels sprouts in a slow cooker.

With vegetables and sauce

Ingredients:

Brussels sprouts.
Carrot.
Potato.
Vegetable oil.
Sour cream.
Tomato paste.
Spices, salt, herbs to taste.

Cooking:

Sort out heads of cabbage, separate rumpled and spoiled ones.
Defrost enough to cut into two halves.
Cut carrots, potatoes and onions into cubes.
Lubricate the bottom of the multicooker with vegetable oil.
Turn on the frying mode and, with the lid open, fry the carrots and potatoes, then the onions, and lastly add the cabbage.
Close the lid, fry the vegetables all together until the regime stops.
Make a mixture of tomato paste and sour cream in a ratio of 1:1, add to vegetables.
Turn on the stew mode, pour water into the slow cooker so that the vegetables are completely covered with it.
Stir the resulting mixture, leave to cook until the end of the regime.
In the middle of the mode, add salt and spices to taste, at the end - greens.

How to fry in a pan?

with garlic

Ingredients:

Brussels sprouts.
A few cloves of garlic (3-4 will be enough, you can use less or more to taste).
Vegetable oil / butter.
Salt, ground black pepper.

Cooking:

Defrost slightly, cut especially large heads of cabbage in half.
Grease the pan with oil, put finely chopped garlic, fry for a couple of minutes.
Put the cabbage, fry over medium heat for about 10 minutes, salt and pepper to taste.

You can see other recipes for cooking Brussels sprouts in a pan and in other ways.

With soy sauce

Ingredients:

Brussels sprouts.
Vegetable oil.
Ground black pepper to taste.
Soy sauce 2 tbsp

Cooking:

Heat the pan, put the cabbage on it.
Fry over high heat for 2 minutes, stirring, then add soy sauce and pepper.
Continue to fry over medium heat for 5 minutes under the lid, then a few minutes without the lid, stirring occasionally. Stir carefully so that the dish retains a neat appearance.

How to cook in the oven?

Baked with olive oil

Ingredients:

Brussels sprouts.
3 art. l. olive oil.
Salt, ground black pepper.

Cooking:

Preheat oven to 200 degrees.
Defrost and sort out cabbages, remove deformed and spoiled ones.
Mix cabbage, olive oil, salt and pepper in a bowl.
Put on a baking sheet, bake for 35-40 minutes, turning occasionally, until the cabbage is crisp on the outside, remaining soft inside.

We offer you to watch a video on how to cook baked Brussels sprouts with olive oil:

Read more about how to cook Brussels sprouts in the oven.

Baked in sour cream

Ingredients:

Brussels sprouts.
Two bulbs.
Vegetable oil.
Sour cream 200 gr.
Seasoning "Italian herbs".
Salt.
Ground black pepper.

Cooking:

Pour the cabbage with water, bring to a boil and simmer for 5 minutes (?).
Chop the onion and fry until golden brown.
Place boiled cabbage and fried onions in one bowl.
Add sour cream and spices, salt.
Mix everything thoroughly and put in a baking dish.
Grind the cheese on a grater and sprinkle it with the mixture in the form.
Bake for about half an hour in an oven preheated to 200 degrees.

Cabbage is not only tasty, but also healthy vegetable. Until recently, the white variety was in the greatest demand in Russia, but now Brussels sprouts are taking the lead. Let's try to figure out how to properly cook a fresh or frozen product, and also learn a lot more interesting things about this crop.

A little about the product

Brussels sprouts are a great salad ingredient or as a side dish. It is also ideal for a healthy and dietary soup. As a result scientific research experts have proven the health benefits of cabbage of this variety. This is a low-calorie and hypoallergenic product, due to which the vegetable is often used as bait for a child in the first years of life.

The method of cooking the Brussels variety differs from cooking cauliflower and white cabbage, which is much more common in the diet of Russians. Not every hostess is familiar with the intricacies of its preparation. As a rule, this variety is sold frozen. Fresh cabbage is found only in large supermarkets and specialized health food stores. To get the maximum taste from the ingredient, you need to properly boil or cook the vegetable in another popular way.

Effect on the body

Before you start cooking, you need to better understand the benefits of Brussels sprouts and its effect on the human body. Experts say that this is a treasure trove of useful trace elements and vitamins.

It is rich in such components:

Squirrels.
Iron.
Vitamins C, A, B, B9.
Magnesium.
Potassium.
Phosphorus.

Each of the elements is necessary for the full functioning of the whole organism. However, most of the useful elements evaporate during the heat treatment process.

The next advantage of the vegetable is the absence of coarse and hard fibers, which cause increased gas formation in the intestines. If white cabbage is not recommended for people and intestinal diseases and disorders gastrointestinal tract, then its Brussels version is a completely different matter.

Cabbage is rich in folic acid. This component is especially useful for pregnant women, as well as people who suffer from disorders nervous system. When eating, stick to the golden rule - despite the many positive qualities don't overeat. Oversaturation with vitamins is no less dangerous to health as their lack.

Cooking time

Due to ignorance of the cooking technology, most modern housewives refuse to serve this product to the table, being afraid to simply spoil it. However, experienced chefs assure that there is nothing difficult in the process of cooking Brussels sprouts, the main thing is to know certain requirements and stick to them.

The most common mistake is to cook frozen cabbage in boiling water for a long time. Many believe that in this case it will cook better and faster. This method will only harm the product, saving the cabbage from all the positive qualities, as well as taste and aroma.

The main stages of cooking vegetables:

Fresh product is placed in water only after it boils. If you are using frozen vegetables, send them to the pot immediately after unpacking. Make sure the water completely covers the cabbage.
Salt is added to taste, this must be done immediately, even before the water with the vegetable immersed in it boils again.
For cooking, 8 to 16 minutes after boiling is enough. When cooking frozen cabbages, the average time is 12 minutes.
After the required time has elapsed, the cabbage should be removed, placed in a colander and rinsed with cold water.

Ways

Microwave Cooking

There is a microwave oven in almost every kitchen. This is a convenient device not only for quick heating, but also for cooking.

Exists fast way cooking cabbage in the microwave:

Use special utensils.
Put in it from 200 to 400 grams of the product.
Fill the container with 1/4 of the water.
You need to cook cabbage for 5 minutes at a power of 800 watts.
After that, sprinkle the vegetables with pepper and carefully place.
Leave the vegetables in the oven again for 5 minutes.

This method is convenient because during the cooking process there is no need to monitor the boiling liquid and vegetables.

in a frying pan

Another method to cook delicious Brussels sprouts is to roast and sauté them in a pan with the original dressing. This recipe will appeal to those who like to eat nutritious and juicy vegetables.

Step-by-step instruction:

Add the vegetables to the skillet and sauté over medium heat for about 6-9 minutes.
At this time, prepare the sauce. Add some water and pepper to the sour cream.
After frying, the pan with cabbage is placed in the oven and stewed for 20 minutes. Don't set too much high temperature. About 160-180 degrees will be enough.
After the vegetables are poured with a pre-prepared dressing. You can also add grated cheese.
Stew the cabbage in the sauce for another 10 minutes and after, the dish can be served.

Popular and simple recipes

There are situations when there is practically no energy for cooking, and interrupting your appetite with a sandwich is not the best way out. In this case, you can easily cook Brussels sprouts in any of the ways.

Roasting

Roasting vegetables is the quickest and easiest way to prepare a tasty and healthy snack.

Rinse cabbage thoroughly before cooking.
We remove sluggish and yellowed castings, as well as stems.
Cut each head of cabbage in half.
Pour a little olive oil into the pan and heat it up.
It is advisable to use a pan that is suitable in size, in which the vegetables would fit freely.
We lay out the workpiece, as soon as the oil has warmed up, add spices.
Fry each side for about 5 minutes. It is necessary to turn vegetables over as soon as the crust has acquired Brown color.

baking

Roasted vegetables are delicious and very easy. They can be used as a side dish for meat or as a main dish.

Preheat the oven to 200 degrees.
We thoroughly wash the cabbage, getting rid of the yellow leaves and stems.
Place the vegetables in a bowl, add spices to taste.
Spread the cabbage evenly over the bowl.
We bake the product for 25 minutes.
Then sprinkle the vegetables with salt and leave in the oven for another 45 minutes.
As soon as the time comes to an end, vegetables can be served at the table.

Extinguishing

Vegetables prepared in this way are very popular among vegetarians and people who who take care of their figure and nutrition.

For cooking you will need a capacious pan.
Fill it with water, add salt and bring to a boil.
We place in a container half a kilogram of peeled and cut into halves of cabbage.
Cook vegetables for no more than 12 minutes.
Then add garlic and a little butter to the water.
Cook for another 3-4 minutes.
Next, leave the cabbage to stew until the vegetables turn brown. At this stage, you can add spices.

During the cooking process, you can periodically shake the container in which the cabbage is cooked to evenly distribute the product and cook it. The methods of stewing and frying are very similar to each other, however, the result and the taste of the dish are different.

Roasted cabbage is darker and more fatty than stew. In the second case, the product acquires softness and juiciness due to butter.

A decoction of cabbage, which is obtained during the cooking process, can be used as a nutrient base for vegetable broth.

Simple freezing

Before sending the cabbage to the freezer, it is necessary to remove the heads from the stalk, clean each little thing and rinse thoroughly.
Spread the vegetable in a uniform single layer on a wide plate or tray.
Now you can send the product to the freezer. As soon as it freezes, it is necessary to decompose the cabbage into bags and return it to the freezer. Due to the friability, you can measure the required amount of product at any time without defrosting the entire package.

Special processing

If you have the time and desire, you can carry out a more complex freezing process. In this case, the vegetable will acquire a special flavor and enhance its natural taste.

As in the first case, we clean each head of yellow leaves and wash it.
Prepare a saucepan, place the vegetable in it and fill it with water. The liquid should slightly cover the product.
Put the container on a large fire.
Add sliced lemon to the water. For a kilogram of cabbage, you need half a large citrus fruit.
As soon as the water boils, reduce the heat and boil the vegetables for another 5 minutes.
Drain the water with a colander and place the cabbage on a cloth to remove excess moisture.
As soon as the product has cooled, pack it in bags and send it to the freezer.

To cook cabbage frozen in this way, 10 minutes in boiling water will be enough.

Secrets of experienced housewives

Professional chefs know the secrets of cooking Brussels sprouts, with which you can fully reveal the taste of vegetables and get rid of shortcomings. This vegetable contains sulfur. This component gives it a bitter taste. There are several ways to get rid of this defect, while retaining the maximum of useful substances.

Soy milk. The most popular and common way is to boil cabbage in soy milk. The process is pretty simple. Frozen vegetables should be poured into boiling milk and boiled for 10 minutes. Then pass through a colander to drain the milk and rinse the cabbage with cold water.
Lemon. While boiling the cabbage, add a little natural lemon juice to the water. It should be added 1-2 minutes before readiness. Citric acid will not only remove bitterness, but also give the product tenderness and juiciness.

Cooking. Boiling the vegetables twice can remove the unpleasant aftertaste. To begin with, frozen heads of cabbage must be boiled in boiling water for about two minutes. After that, it is necessary to drain the water and dip the vegetables in clean boiling water, cook again for 10 minutes.
Incision. When cooking fresh cabbage, make a small cross-shaped incision on each head. This method is recommended for large vegetables. The bitterness is concentrated in the core and the cut will help it come out.

It will be interesting to know the following.

Calorie vegetable - 40 calories per 100 grams of product.
The ripening season is from October to the first month of spring.
The vegetable got its name from Carl Linnaeus - a naturalist, a Swedish doctor and creates a unified system of flora and fauna. The first mention of cabbage dates back to 1821.
In Russia, the vegetable is practically not grown. Most of it is imported from other countries.
Ripe cabbage has a delicate texture. Young cabbage will delight you with a pleasant and sweet aftertaste.
The cost of fresh cabbage can reach up to 500 rubles per kilogram. The price varies depending on the city and the label of the store. Frozen products are more profitable. The average price in Moscow is more than 200 rubles per kilogram.

Brussels sprouts are rich in fiber, which has a positive effect on the digestive process.

You can learn more about Brussels sprouts in the video below.

This question often arises among those who are going to cook Brussels sprouts. Answer: no, if you are going to, it does not need to be thawed before cooking.

Preliminary processing

Brussels sprouts are best separated from the stem just before use.
Rinse fresh cabbage well in a mixture of water and vinegar to wash out all the dirt, sand and insects.
Extreme, yellow leaves and leaves with darkening must be removed, cut off the spine by a millimeter.
It is advisable to make a cross incision on it: this will help to boil the cabbage more evenly.

Cooking rules

For cooking Brussels sprouts, it is better to choose a fairly large pot., as during the cooking process, the heads of cabbage increase slightly in size.

Can it be eaten, including for children?

Of course! Eating boiled brussels sprouts does not cause any harm, moreover, Brussels sprouts are very healthy:

it is rich in sulfur, potassium, vitamins C and B;
in it great content squirrel;
it is also a good source of folic acid.

Pregnant women and children should also eat Brussels sprouts.(just because of folic acid). Brussels sprouts are great for weight loss diets. Many nutritionists even recommend adding Brussels sprouts to your daily diet!

Proper cooking will preserve all these wonderful qualities. And, of course, Brussels sprouts, like all vegetables, are healthier when boiled than when fried. The other side of the issue is that boiled cabbage may not be very tasty. But if you combine it with other products correctly, add spices or just salt well, you can fix it.

The main thing is not to overdo it, so that trying to improve the taste of boiled Brussels sprouts does not turn out to be more harmful than if you just fried them. However, already boiled Brussels sprouts can be fried or baked.

Broth from Brussels sprouts can be a good basis for vegetable soup.

Boiled vegetable recipes

Boiled cabbage can be added to salads, it can serve as a side dish for meat. After all, boiled cabbage can be fried and stewed/baked, and in this form it already appears in many recipes for various stews and casseroles.

Meat that pairs well with Brussels sprouts:

pork;
beef;
bird.

You can learn about cooking delicious dishes from Brussels sprouts with meat and other products.

Boiled Brussels sprouts can also be served as an independent dish, if you squeeze a little garlic on it and pour sour cream over it. And as a bonus, we offer you a recipe for lean Brussels sprouts stew with walnuts.

Ingredients:

Brussels sprouts - 0.4 kg.
Onions - 2 pieces.
Walnut, pecan, or other nut kernels: 1/2 cup.
Cranberries or lingonberries - 0.1 kg.
Lemon - 1 piece.
Vegetable oil.
Pepper.
Salt.

Cooking:

Video recipe for Brussels sprouts with pine nuts:

So, we have written the rules for cooking Brussels sprouts. If you stick to them, cabbage will turn out to be quite pleasant to the taste, and dishes with it will be not only healthy, but also tasty. It is important to follow all the rules and not break them. so that the result does not become for you unpleasant surprise. We hope that our article will help you. We wish you good luck in your culinary endeavors!

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