Excellent recipes with Brussels sprouts, different every time. Get inspired!

Brussels sprouts are a typical winter vegetable. But it’s super healthy, so you shouldn’t miss it all year!

Those who have it in their garden can harvest it continuously, for others it appears in the menu of vegetable shops.

Do you know the best recipes with Brussels sprouts?

Get inspired in our article! 🙂

Brussels sprouts soup

Brussels sprouts soup is one of the healthy and tasty recipes that you will definitely like.

INGREDIENTS

• 400 g Brussels sprouts
• 1 onion
• 250 g of potatoes
• 1 carrot
• 30 g of butter
• 750 ml of vegetable broth
• 1 tablespoon plain flour
• 1 clove of garlic
• marjoram
• salt
• pepper
• 4 slices of English bacon

METHOD

1. Saute finely chopped onion and carrot in butter.
2. Add the cleaned cabbage, while the larger cabbages are cut into halves or quarters, diced potatoes.
3. Pour in the broth, add salt and pepper and cook slowly for 15-20 minutes until the vegetables are soft.
4. Thicken with flour mixed in water, boil well.
5. Season with crushed garlic and marjoram.
6. Serve sprinkled with toasted bacon.

The best brussels sprouts are the ones about the size of a walnut.

Steamed Brussels sprouts with bacon

A healthy side dish made from brussels sprouts, just simmer.

INGREDIENTS

• 800 g Brussels sprouts
• 80 g of butter
• 100 g English bacon, slices
• salt and pepper

METHOD

1. Clean the cabbage, scald it in boiling water and let it drain.
2. Cut the bacon into thicker slices
3. Fry the bacon in butter, add the drained cabbage.
4. We salt them, pepper them, cover them and stew them until soft.

Fried brussels sprouts on the bottom

“On the bottom” means a double adjustment in this technique. The halved cabbages are first fried until golden. Then they turn on their backs, remove themselves from the direct flame, and let them run out. The trick is to use the thermal inertia of the food.

INGREDIENTS

• 500 g Brussels sprouts
• 2-3 tablespoons of a good quality favorite oil
• Salt and pepper

METHOD

1. Clean the cabbage properly and remove all the wilted, blackened leaves.
2. Then we cut off the bottom of the cabbage and cut them in half.
3. Wash the chopped cabbage, dry it and sprinkle it with salt.
4. Heat the oil in a pan and reduce the intensity by a quarter.
5. Then quickly place the florets cut side down in the pan.
6. Fry for about 5 minutes and then turn them over, cover with a lid and let them cook.
7. As soon as the cabbage is soft, mix it thoroughly, salt and pepper it.
8. It is important not to move the cabbage while roasting and wait until they are soft. The result will be golden-fried cabbage on one side, soft and juicy.

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Baked Brussels sprouts

INGREDIENTS

• 250 g Brussels sprouts
• 2 tablespoons of olive oil
• 1 shallot
• 2 cloves of garlic
• salt and freshly ground pepper
• 100 g sour cream
• 100 g of fat fresh cream cheese
• 100 g mozzarella (tear it into pieces)
• 30 g of grated parmesan

METHOD :

1. Pour boiling water over the cleaned cabbage florets and let them cool, then cut them in half.
2. Fry shallots and garlic cut into cloves in one or two tablespoons of olive oil.
3. Add Brussels sprouts, season with salt and pepper and simmer for a while until the cabbage softens.
4. Mix the sour cream with all kinds of cheese.
5. Fill the baking dish with the cream-cheese mixture and mix with Brussels sprouts, shallots and garlic.
6. Bake in a preheated oven at 200 °C for about 20 minutes.
7. Finally, sprinkle with parmesan.

Baked cabbage rolls

A classic dish made from cabbage is rolls with minced meat, which are topped with browned bacon.

INGREDIENTS

• 1 cabbage
• 650 g of minced meat
• 2 onions
• 1 egg
• 3 to 4 tablespoons of breadcrumbs
• 4 tablespoons of milk
• salt
• 1 tablespoon full-fat mustard
• 1 tablespoon sweet ground paprika
• grinded pepper
• oil
• 100 g bacon
• 2 spoons of tomato puree

METHOD

1. First, we prepare the cabbage, which we rinse, remove the wilted leaves and prepare the leaves according to the number of portions.
2. We scald them in boiling salted water.
3. Remove the leaves from the water and let them drain, while lightly tapping the ribs of the leaves with a meat mallet.
4. We take minced meat and mix it in a bowl with chopped onion, breadcrumbs soaked in milk, salt, mustard, egg, pepper and ground paprika.
5. We make the dough and shape it into rolls according to the number of portions, then wrap them in a cabbage leaf.
6. To keep the packages from unraveling, we can tie them with thread.
7. Fry the chopped bacon and onion in a saucepan, add the rest of the chopped cabbage.
8. Add salt, cover with water and simmer gently under the lid.
9. Add tomato puree, season with salt and pepper.
10. We take a baking dish, which we grease with oil, put stewed cabbage on the bottom, and put cabbage rolls on it.
11. Bake in a preheated oven at 180°C for about 45 minutes.
12. We serve boiled potatoes as a side dish.

Baked cabbage with rice

By baking cabbage in the oven, we get a delicious dish, the flavors of which stand out if we use hard cheese and soft sausages at the same time.

INGREDIENTS

• 1 cabbage
• 250 g of rice
• 150 g of soft sausages
• 150 g of hard cheese – Eidam
• 75 g of butter
• 100 ml of milk
• 1 onion
• 2 eggs
• salt

METHOD

1. Clean the cabbage and cook it in salted water until it is almost soft.
2. Finely chop the boiled cabbage.
3. Let’s cook the rice.
4. In a saucepan, fry the chopped onion and the peeled sausages cut into slices.
5. Take a baking dish, gradually put a layer of chopped cabbage, rice, sausages and onions on the bottom and sprinkle with grated cheese.
6. The final layer will be cabbage.
7. Season everything with salt and pepper and cover with beaten eggs.
8. Bake in a hot oven until the dish turns pink.

Baked cabbage pudding

One of the main ingredients of the custard is solid snow from egg whites, thanks to which the dish gains volume during baking.

INGREDIENTS

• 1 cabbage
• 3 eggs
• oil
• butter
• 40 g of hard cheese
• 2 spoons of sour cream
• 100 g of stewed ham
• 1 to 2 slices of whole wheat toasted bread
• grinded pepper
• salt
• breadcrumbs

METHOD

1. Boil the cabbage in boiling salted water and cool it down, then finely chop it.
2. Grease a baking dish with oil and sprinkle with breadcrumbs.
3. In a bowl, rub the yolks with a piece of butter and salt.
4. Add finely chopped whole grain bread, grated cheese and sour cream.
5. Add ham and cabbage cut into strips.
6. Salt and pepper.
7. Beat the egg whites until stiff and add it to the prepared mixture.
8. Pour the mixture into a baking dish and bake in a hot oven for about 45 minutes at a temperature of 180 °C.

If the cabbage is not already baked with some side ingredient, then we serve it with potatoes prepared in various ways. It can be boiled potatoes, mashed potatoes or mashed potatoes. You can be inspired by our recipes, in which we write about potatoes as an appendix .

Only bread can be served with particularly colorful and rich mixtures. We complement the side dishes with a vegetable garnish or salad.

Of course, you can prepare many other things from cabbage, try our other tips.

Did you know that cabbage is a vegetable we don’t eat raw?

Even when preparing salads, we always boil the cabbage in boiling water for a while beforehand.

Cabbage, with its content of health-promoting substances, ranks among the foods that we should include in our diet as often as possible.

And that is why we have prepared 3 recipes for baked cabbage for you in this article. Bon apetite!

Let’s roast the cabbage

Cabbage is one of the vegetables that can be used in many ways. Steamed and seasoned cabbage can be served as a side dish or made into soup.

Prepared cabbage is also good when fried. However, if we want to have a meal to which we can add various other ingredients, we choose one of the recipes for baked cabbage.

Cabbage and its preparation

We always buy cabbage in good quality, that is, withered, with green upper leaves and without damage. Nevertheless, sometimes we cannot avoid the need to remove the upper leaves. Therefore, we always inspect the cabbage carefully and remove the damaged parts.

Then, if necessary, we separate it into leaves, cut it into halves or quarters, or leave the smaller cabbage whole.

Before baking, the cabbage must be boiled at least until semi-soft in salted water. We do not cover it during cooking, so that the aromatic substances have a chance to escape. Drain the cooked cabbage and adjust it according to the selected recipe along with other ingredients and spices.