Step 1: Prepare the Brussels sprouts.
Place the Brussels sprouts in a colander one by one, sorting through them as you go and discarding any browned or beginning to brown outer leaves. Rinse vegetables under running water cold water and shake to remove excess moisture. Cut clean heads of cabbage into two or four parts, depending on your desire.Step 2: Prepare the cheese.
Grind the cheese using a grater, after wetting the tool with cold water to avoid sticking.
Step 3: Cook the Brussels sprouts in the slow cooker.
We will cook Brussels sprouts in a slow cooker in several batches. We will steam it for the first time. To do this, pour the required amount of water into the bowl, and put the cabbage in a special basket and place it on top. Close the lid of the device, select the mode "Steam cooking" and set the timer to 15 minutes. After the required time has passed, remove the cabbage and proceed to preparing the sauce.
Place pieces of butter on the multicooker bowl and select the mode "Bakery". After the butter has melted and warmed up, pour the wheat flour into it and fry until a homogeneous golden mass is formed, stirring all the time. After this, pour the milk in a thin stream, it is advisable to warm it up first, and continue stirring and cooking until thickened. Now add the spices and cheese; once the cheese has melted, return the Brussels sprouts to the slow cooker. Change the mode to "Quenching" and cook some more 20 minutes with the lid closed. After this time, the dish will be ready and can be served.
Step 4: Serve Brussels sprouts cooked in the slow cooker.
Brussels sprouts cooked with sauce in a slow cooker are best served hot, additionally sprinkled with the remaining grated cheese. You can also use this cabbage as a side dish for various meat, fish and chicken dishes.
Bon appetit!
You can use either fresh or frozen Brussels sprouts; no need to defrost them first.
If you are concerned that your Brussels sprouts will taste bitter, simply make cross cuts along the base.
You can add it to the sauce if you wish. lemon juice.
Brussels sprouts are very useful, especially for expectant mothers, because they are a source folic acid. Also rich in vitamins B, C, A.
Brussels sprouts are a low-calorie product and are recommended for consumption as a dietary product for people suffering from cardiovascular diseases. In general, there is only one benefit from such cabbage!
To cook delicious cabbage, I suggest baking it with nuts and cheese.
Brussels sprouts in a slow cooker: recipe
Ingredients:
Brussels sprouts – 700 g
Milk – 1 glass
Flour – 1 tbsp. l. (with a slide)
Walnuts – 1 handful
Cheese – 50 g
Butter – 2 tbsp. l.
Salt and ground black pepper - to taste
Cooking method:
Wash the cabbage heads under running water. Place the washed cabbage in the multicooker bowl and pour in enough water to cover the cabbage. Salt. Let's start cooking the cabbage. Turn on the “Soup/Beans” mode and set the time to 15 minutes.
In the meantime, let's get to the rest of the ingredients. Grind a handful walnuts in a blender.
Three cheeses on a coarse grater.
Prepare the sauce. Take a saucepan and add 1 tbsp. l. flour. Fry the flour until brown. After the flour has fried, add 1.5 tbsp. l. butter and pour in 0.5 tbsp. milk. Mix with a whisk so that there are no lumps left. Then add another 0.5 tbsp. milk. Salt.
Meanwhile, the cabbage has already been boiled. Place it in a colander to drain all the water.
Grease the multicooker bowl with butter. Place cabbage on the bottom, salt and pepper to taste, pour sauce on top. Then crushed walnuts and grated cheese.
Close the lid and set the “Baking/Bread” mode, time 20 minutes.
After the mode works, open the lid and wait for the cabbage to cool completely.
Serve Brussels sprouts in a slow cooker with any side dish slightly warm.
Bon appetit!
Recipe for multicooker Redmond RMC-M30
Brussels sprouts, first bred in Belgium, are lovingly called Belgian dwarf by fans - they are so tiny. The little one, whose diameter does not even reach 5 cm, soon became famous in France, Germany and Holland. Today, a healthy vegetable is a must-have item on the menu for connoisseurs of delicious food. The unusual heads of cabbage contain an incredible amount of vitamins and microelements, thanks to which your body remains healthy and your figure slim. We bet you're already wondering how best to cook Brussels sprouts in a slow cooker. We'll tell you!
Brussels sprouts are a great vegetable! It is not inferior to other “neighbors” from the garden either in the amount of nutrients or in its pleasant herbal taste. Moreover, the overseas baby is also low enough in calories that you can eat it in large portions and still control your weight. Let's take a look at the vitamin composition of Brussels sprouts:
- 100 g of vegetable contains 85 mg ascorbic acid, as well as B vitamins and nicotinic acid. This is only to the benefit of eaters - these biologically active substances normalize metabolic processes in the body, and also do not allow the amount of cholesterol in the blood to exceed the physiological norm;
- Brussels sprouts also contain vitamin K. If you get it into your body regularly, you don’t have to worry about osteoporosis;
- complement enviable vitamin composition Belgian dwarf microelements represented by potassium, calcium, magnesium, iron, phosphorus, manganese, iodine, chlorine and nickel.
And one more bonus: Brussels sprouts are perhaps the lowest in calories among other members of the cabbage family. There are only 43 calories in 100 g of vegetable. And if you steam green “bells”, the calorie content of the dish is reduced to 33 - 35 calories per 100 g. Let’s supplement the portrait of the vegetable with the BJU ratio: 2.6 g, 1 g and 3.2 g, respectively.
Rules for cooking Brussels sprouts in a slow cooker
Small forks of Brussels sprouts require careful handling, since vitamins C, E and B are easily destroyed by aggressive heat treatment. In addition, the exquisite taste of the vegetable is fully revealed only if the cabbage is cooked al dente.
Brussels sprouts are especially good when combined with a thick, fragrant sauce. Now we will tell you how to cook and deliciously season fresh cabbage in a slow cooker. Check out the cooking technology:
- Cut the cabbage heads from the stalk, sort and rinse in running water. You will need about 350 - 400 g of vegetables.
- Divide each fork in half or into 4 parts, and then cook in a slow cooker using the “Steam” program.
- Meanwhile, take 2 tbsp. l. wheat flour and saute until its light color acquires a caramel tint, then add 50 g of butter and mix the ingredients into a homogeneous mass.
- Pour 1 tbsp into the sauce base. cream, beat with a blender (this way there will be no clots) and pour the mixture back into the pan.
- Add 50 g of hard cheese, grated on a coarse grater, into the sauce, wait until it boils, add 1 - 2 pinches of salt and remove from heat.
Steamed Brussels sprouts in a slow cooker and served warm with a delicious cheese sauce. You will definitely like it!
And if the cabbage has spent some time in the freezer, it is best to stew it in a slow cooker. We tell you how to do this:
- Sort through the cabbage - we don't need spoiled forks.
- When the green heads are slightly defrosted, cut each into two equal parts. 350 g is enough for the dish.
- Peel 1 carrot, 1 onion and 4 small potatoes and cut into strips or cubes.
- Place the multi-device in the “Frying” mode and, without closing the lid, fry the carrots and potatoes in a small amount of vegetable oil, after 8 minutes add the onions, and 5 minutes before the end of the program the Brussels sprouts.
- Fry the vegetables until the signal is ready with the lid closed.
- It's time to make the sauce for the vegetables. For this you will need tomato paste and sour cream. Mix the products in a 1 to 1 ratio and add to the vegetables.
- Place the appliance in the “Stew” mode for 35 minutes and add enough water to the bowl to lightly cover the vegetable mass, mix the ingredients.
- When exactly half the time remains until the end of the program, open the lid to add salt and pepper to the dish. At the very end of cooking, add finely chopped fresh herbs.
Brussels sprouts stewed in a slow cooker can be a main dish or a side dish for a delicious piece of meat.
Here are some more great recipes that use Brussels sprouts.
Chicken with Brussels sprouts in a slow cooker
To implement this recipe into a dish, prepare the following set of products:
- chicken carcass - about 800 g;
- onions - 1 pc.;
- onions with green feathers - a small bunch;
- medium-sized carrots - 1 pc.;
- Brussels sprouts - 400 g.
For marinating poultry: freshly squeezed juice from half a lemon, 2 - 3 garlic cloves, several sprigs of rosemary, mayonnaise, dill.
For the sauce for vegetables: grated fresh ginger root, freshly squeezed juice of 1 orange, 100 g granulated sugar, a piece of butter.
Let's get started:
- Rinse the chicken carcass in running water and dry with a paper towel. Using a sharp knife, cut the skin of the bird in several places, but do not separate it from the meat.
- Combine and mix mayonnaise with garlic pulp, chopped dill, rosemary leaves and lemon juice. Rub this mixture on top of the carcass and in the incisions under the skin. Wrap the bird cling film leave in the refrigerator overnight. If you don’t have that much time, a few hours will be enough for marinating.
- Once the chicken is marinated, bake it in the oven. Meanwhile, let's prepare the caramelized vegetables.
- Peel and wash the carrots and Brussels sprouts. Chop the peeled onion into a neat cube.
- Activate the multicooker and turn on the “Bake” program. First, fry the chopped onions and carrots until golden brown, then add the Brussels sprouts (whole or cut into halves) to the vegetable slices.
- After 8 - 10 minutes, add sugar to the ingredients and cook until caramel foam appears. Now add ginger paste and orange juice. Cook the sauce until it reaches a sticky consistency.
Cover the rosy chicken with vegetables in caramel and serve.
Vegetable soup with Brussels sprouts in a slow cooker
Brussels sprouts can also be used to prepare first courses. To preserve the energy value of the vegetable, it is added to the soup 5 minutes before the dish is fully prepared. Frozen Brussels sprouts are placed in the broth a little earlier - 8 - 10 minutes before the end of cooking.
Here are the ingredients we need for work:
- Brussels sprouts forks - 25 pcs.;
- medium-sized carrots - 1 pc.;
- onion - 1 head;
- potatoes - 2 - 3 tubers;
- fleshy tomato - 1 pc.;
- small parsley root - 1 pc.;
- butter- 50 g;
- spices.
Step-by-step instructions for making Brussels sprouts soup in a slow cooker:
- Chop the carrots, onions and parsley root as desired and fry the vegetables with butter in a multicooker bowl at the appropriate setting. First, put the onion in the device, and after 5 - 7 minutes the carrots with parsley root. Cook the ingredients for about 10 minutes.
- Next in line is the tomato. Chop the vegetable into cubes and add to fry. At the same stage, add salt and ground black pepper.
- While the vegetables are roasting, boil about 2.5 liters of water in a kettle and pour it into the slow cooker. Taste and add salt if necessary.
- Place the potatoes cut into cubes into the multi-bowl and cook in the “Stew” mode for about 10 minutes.
- When the potatoes become soft, add the main “highlight” of the dish - Brussels sprouts - to the slow cooker and cook for another 8 minutes.
- Finally, season the Brussels sprouts soup in the slow cooker with fresh herbs.
Brussels sprouts with meat in a slow cooker
Let us share with you another secret of cooking fresh Brussels sprouts in a slow cooker. Before entrusting the cabbage to a smart device, use a knife to make a cross-shaped notch on the stem of each fork. This way the Brussels baby will reach readiness faster and at the same time fully retain its beneficial composition.
Well, now let's move on to the recipe. Prepare all the necessary ingredients:
- beef pulp - 500 g;
- carrot - 1 pc.;
- onion head - 1 pc.;
- celery root - 100 - 150 g;
- salt;
- seasonings to taste.
How to cook Brussels sprouts with meat in a slow cooker:
- Cut the beef pulp into large slices and fry until beautifully crusted in a multicooker on the “Frying” program.
- Also cut the peeled vegetables into larger pieces.
- Add onion to meat and fry for 5 minutes.
- Place chopped carrots and celery on top of the contents of the multibowl.
- Pour water into the multicooker above the food level and turn on the “Stew” mode for 45 minutes. 10 minutes before completion work program add Brussels sprouts and simmer until meat is done.
- 2 - 3 minutes before the signal, add spices and seasonings to the dish. We settled on coriander seeds, curry powder, black pepper powder and white mustard. Bon appetit!
Brussels sprouts with cheese in a slow cooker
This dish will be appreciated by those who strictly monitor their weight, but at the same time love to eat tasty food.
The list of products is as follows:
- Brussels sprouts - 400 g;
- butter - 40 g;
- milk - 250 ml;
- flour - 2 tbsp. l.;
- hard cheese- 100 g;
- ground nutmeg - 1 pinch.
- salt, ground black pepper.
This healthy dish is prepared like this:
- Wash and dry the cabbage, then cut each fork in half.
- Grind the cheese on a coarse grater.
- Fill the multi-bowl approximately 1/4 full with water. Place a steam container on top and place our healthy vegetable there. We will cook on the “Steam” program for a quarter of an hour with the lid closed.
- When the cabbage is cooked, use a slow cooker to make the sauce. Place the butter in the bowl and, turning on the “Baking” mode, melt it.
- Pour flour into the multicooker and stir until a golden mass of uniform consistency appears.
- Gently pour the milk into the appliance in a thin stream and continue stirring the mixture until it thickens. Next, add cheese shavings and spices to the sauce. As soon as the cheese has dissolved in the sauce, add the cabbage to the slow cooker and change the “Baking” to “Stewing”. Let the multicooker work its magic over the dish for another 20 minutes.
- Cooked Brussels sprouts in a slow cooker are topped with grated cheese and served hot. Eat healthy!
Brussels sprouts with nuts in a slow cooker
And finally, a very simple and quick to implement recipe.
Ingredients:
- Brussels sprouts - 500 g;
- butter - 120 g;
- walnut kernels - 100 g;
- water - 1 l;
- salt, ground black pepper.
- Chop walnuts in any way convenient for you.
- Fill the multi-device bowl with water, and place the steamer basket with Brussels sprouts on top. Salt and pepper the vegetables. Cook the main ingredient in the “Steam” mode for 15 minutes.
- Mix the prepared Brussels sprouts with butter and nut crumbs. Bon appetit!
Brussels sprouts with chicken in a slow cooker. Video
Brussels sprouts in a slow cooker Ideal for people who care about their health and prefer to eat healthy food. After all, Brussels sprouts contain much more useful substances than their sister, white cabbage, but unfortunately, due to the harsh climate in our country, this beauty is not as widespread and popular as we would like. Well, let's fix it.
Ingredients for cooking Brussels sprouts in a slow cooker:
- Brussels sprouts 400 grams
- Butter 35 grams
- Wheat flour 2 tablespoons
- Milk 250 milliliters
- Hard cheese 100 grams
- Salt to taste
- Nutmeg 1 pinch
- Ground black pepper to taste
Products not suitable? Choose a similar recipe from others!
Cooking Brussels sprouts in a slow cooker:
Step 1: Prepare the Brussels sprouts.
Place the Brussels sprouts in a colander one by one, sorting through them as you go and discarding any browned or beginning to brown outer leaves. Rinse the vegetables under cold running water and shake to remove excess moisture. Cut clean heads of cabbage into two or four parts, depending on your desire.
Step 2: Prepare the cheese. 
Grind the cheese using a grater, after wetting the tool with cold water to avoid sticking.
Step 3: Cook the Brussels sprouts in the slow cooker. 
We will cook Brussels sprouts in a slow cooker in several batches. We will steam it for the first time. To do this, pour the required amount of water into the bowl, and put the cabbage in a special basket and place it on top. Close the lid of the device, select the mode
"Steam cooking" and set the timer to
15 minutes. After the required time has passed, remove the cabbage and proceed to preparing the sauce.
Place pieces of butter on the multicooker bowl and select the mode
"Bakery". After the butter has melted and warmed up, pour the wheat flour into it and fry until a homogeneous golden mass is formed, stirring all the time. After this, pour the milk in a thin stream, it is advisable to warm it up first, and continue stirring and cooking until thickened. Now add the spices and cheese; once the cheese has melted, return the Brussels sprouts to the slow cooker. Change the mode to
"Quenching" and cook some more
20 minutes with the lid closed. After this time, the dish will be ready and can be served.
Step 4: Serve Brussels sprouts cooked in the slow cooker. 
Brussels sprouts cooked with sauce in a slow cooker are best served hot, additionally sprinkled with the remaining grated cheese. You can also use this cabbage as a side dish for various meat, fish and chicken dishes.
Bon appetit!
– You can use either fresh or frozen Brussels sprouts; you don’t need to defrost anything first.
– If you are concerned that your Brussels sprouts will be bitter, simply make cross-shaped cuts at the base.
– If desired, you can add lemon juice to the sauce.
www.tvcook.ru
Brussels sprouts - healthy and delicious product. How is it prepared? Brussels sprouts in a slow cooker? Here are some recipes.
Recipe 1
Ingredients:
- 400 g Brussels sprouts;
- 40 g butter;
- 2 tbsp. l. flour;
- 250 ml milk;
- 50 grams of cheese;
- 1 tbsp. l. lemon juice;
- nutmeg, salt and pepper to taste.
Preparation:
- Place the cabbage in a slow cooker, cook in the “Steam” mode for 15 minutes, and then remove it.
- In the “Baking” mode, melt the butter, add flour and stir-fry, pour in the heated milk and continue stirring for 10 minutes.
- Turn off the multicooker, add spices and lemon juice, stir, close the lid and wait until the mixture thickens.
- Place the cabbage in the sauce, turn on the “Stew” program for the Brussels sprouts in the multicooker and cook for 20 minutes.
- Sprinkle the finished dish with grated cheese.
Recipe 2
Ingredients:
- 200 g Brussels sprouts;
- 1 carrot;
- 300 grams of potatoes;
- 1 onion;
- 40 g butter;
- salt, spices;
- green;
- sour cream.
Preparation:
- Wash the cabbage and make cuts in the stalks.
- Chop the onions and carrots and fry them in butter in the “Baking” setting.
- Add potatoes and cabbage to the vegetables, add water, add salt and spices.
- Turn on the multicooker for Brussels sprouts on the “Stew” mode for 40 minutes.
- Serve the finished cabbage with sour cream and chopped herbs.
Recipe 3
Ingredients:
- 400 g Brussels sprouts;
- 400 grams of potatoes;
- 2 carrots;
- 1 onion;
- 2 slices of ham;
- 2 tbsp. l. vegetable oil;
- salt;
- green.
Preparation:
- Place the cabbage and potatoes in a slow cooker, cook on the “Stew” mode for 20-25 minutes, then remove and finely chop.
- Fry chopped carrots and onions in vegetable oil.
- Place all the vegetables, chopped ham, salt into the slow cooker, stir and simmer for another 10-15 minutes.
- Sprinkle the finished dish with herbs.
Brussels sprouts in a slow cooker can be served as a side dish or as a separate dish.
multivkus.ru
This baby became the real pride of Belgium and very soon was able to win the love of gourmets around the world. After all, Brussels sprouts are a real storehouse of vitamins and microelements, which are necessary not only for health, but also for slimness.
Vitamin composition of Brussels sprouts
This type of cabbage was developed in the 17th century in Belgium. Brussels sprouts successfully combine everything that we value in vegetables - a rich vitamin composition, low calorie content, and a refined taste.
So, 100 grams of this cabbage contains 85 mg of vitamin C, many B vitamins, and nicotinic acid. All these vitamins lead to the activation of protein metabolism and regulate cholesterol levels in the blood.
Vitamin K, which is contained in the forks of this baby, helps in the prevention of osteoporosis. Microelements - potassium, calcium, magnesium, iron, phosphorus, manganese, iodine, chlorine, nickel are also found in Brussels sprouts, complementing the already unique vitamin and mineral composition of this vegetable.
If we talk about the calorie content of Brussels sprouts, it is worth noting that you will not find a more dietary and low-calorie sister from the Brassica family. One hundred grams of fresh cabbage contains only 43 calories. And the calorie content of steamed Brussels sprouts is even less, about 33-35 calories per 100 grams. At the same time, fat contains less than 1 g, and proteins and carbohydrates are approximately the same - 2.6 and 3.2, respectively.
How to cook Brussels sprouts in a slow cooker
Miniature Brussels sprouts need to be prepared very carefully, because each head of cabbage contains a lot of vitamin C and E, which are quickly destroyed during long-term heat treatment. Besides, delicate taste This cabbage tastes more fully when cooked to al dente.
When preparing Brussels sprouts, you should stick to a basic culinary technique - serving this vegetable with rich, fatty sauces such as Polish or Hollandaise. To do this you need:
- separate the forks from the stalk, sort and rinse;
- cut the forks into 2 or 4 parts and steam in a slow cooker;
- for the sauce, you need to sauté the flour until light caramel in color, then combine with butter and bring until smooth;
- add cream or full-fat milk to the sauce to get rid of lumps - beat everything with a blender and put it back into the pan;
- add grated hard cheese to the hot sauce, bring to a boil, add salt and remove from heat;
- Serve steamed Brussels sprouts with this sauce.
If you are using frozen Brussels sprouts, it is best to sauté them in a slow cooker. To do this:
- you need to sort through each fork of cabbage, separating any spoiled or deformed ones;
- let them defrost a little, then cut each fork in half;
- cut carrots, onions and potatoes into large cubes;
- pour into the bottom of the multicooker vegetable oil and in the “Frying” mode with the lid open, first fry the carrots and potatoes, then the onions and at the end add the Brussels sprouts;
- fry vegetables until the end of the selected mode with the lid closed;
- then prepare the sauce for the vegetables. To do this you need to mix tomato paste, sour cream in a 1:1 ratio and add to vegetables;
- Set the multicooker to “Stew” mode, add water so that it covers the vegetables, mix everything well and leave to cook;
- in the middle of the stewing process you need to add spices and salt, and at the very end - herbs.
You can serve stewed Brussels sprouts with vegetables as a side dish for various meat dishes or as a main dish.
Chicken with Brussels sprouts in a slow cooker
Among the many dishes that combine chicken and Brussels sprouts, there is one very interesting recipe. To prepare it you will need:
- chicken, carcass or part with skin (drumsticks, thighs, breasts with skin);
- onions, onions and greens;
- carrots (preferably mini);
- Brussels sprouts, fresh or frozen;
- mayonnaise, garlic, dill, rosemary, juice of half a lemon - all this for chicken marinade;
- fresh ginger root, orange juice, 100 grams of sugar and butter for sauce for vegetables.
The skin of the chicken should be carefully trimmed in several places, but not separated from the meat. For the marinade, mix mayonnaise with chopped garlic, dill, a few rosemary leaves and lemon juice. Rub this mixture under the skin and outside of the chicken. Cover the bird with film and marinate in the refrigerator for several hours, preferably overnight.
Peel and wash the mini carrots and Brussels sprouts. Cut the onion into small cubes or use the smallest heads whole, which also need to be peeled and washed.
Fry the onions and carrots in butter, then add the Brussels sprouts. Afterwards, pour in all the sugar and wait for the caramel foam to appear, then add the ginger, previously grated, and all the orange juice. This sauce must be brought to a characteristic caramel color and viscous consistency. Then turn off the fire.
Bake the chicken until golden brown in a slow cooker or oven and serve with caramelized vegetables.
Soup with Brussels sprouts in a slow cooker
When preparing first courses with this type of cabbage, you need to remember that it should be added to the broth five to seven minutes before the dish is ready. If you are preparing soup with frozen Brussels sprouts, add them 10 minutes before the end of cooking.
Brussels sprouts are very good in combination with other vegetables and aromatic herbs. At the same time, you can cook soups with these miniature forks without meat, because 100 grams of this type of cruciferous vegetable contains up to 7% protein. Here is one option for preparing this soup:
- take Brussels sprouts, about 20-25 forks;
- 1 medium sized carrot;
- 1 onion;
- parsley root, 1 pc. small sizes;
- butter about 50 g.
Cut the carrots, onions and parsley root into fairly large cubes and sauté in butter. Cut the potatoes into the same cube and place them in boiling water. As soon as the water boils once, add the sautéed root vegetables. Cook for about 10 minutes until the potatoes are soft, then add miniature cabbage forks and cook for no more than 10 minutes. Season with herbs and serve with sour cream or creamy garlic sauce.
Brussels sprouts with meat in a slow cooker
If you want to cook fresh Brussels sprouts with meat in a slow cooker, remember an important culinary secret - before cooking, make a cross-shaped cut on the stalk of each fork. This will allow the cabbage to cook faster and better without losing any nutrients.
Beef and Brussels sprouts go well together. In a slow cooker you can prepare an excellent “Brussels stew” from these ingredients, for this:
- take 500 g of beef pulp without bones and sinews;
- carrots, onions and celery root - 100-150 g each;
- Brussels sprouts - 800 g;
- salt, coriander seeds, curry, fresh pepper, white mustard.
We cut the meat into fairly wide strips and fry until golden brown. Chop carrots, celery and onions coarsely. Fry the onion along with the meat and place it on the bottom of the multicooker; place carrots and celery on top.
Fill everything with water so that it covers the food, and set the “Stew” mode, simmer for about 40 minutes. 10-15 minutes before the end, add the Brussels sprouts, previously washed and dried on a paper towel. Simmer until the meat and cabbage are fully cooked, add spices at the very end, bring to readiness with salt and turn off the multicooker. Delicious Brussels stew is ready.
vesdoloi.ru
Brussels sprouts in a slow cooker are a very tasty, satisfying dietary dish. It is used in dietary nutrition and for full fasting vegetable days on vegetables. Cooking recipes are very diverse and everyone can choose the most delicious option for themselves.
Stew "Brussels and company"
The recipes call for a variety of vegetables. This option contains the most balanced set, universal for a dietary dish.
Ingredients
- Brussels sprouts – 200 gr.
- Carrots – 1 pc.
- Potatoes – 300 gr.
- Onions – 1 pc.
- Butter – 40 gr.
- Greens (dill, parsley, green onions) - to taste
- Salt, pepper, spices - to taste.
To make the dish even more dietary, replace the butter with refined vegetable oil - olive or sunflower.
Preparation
- Peel the Brussels sprouts from damaged outer leaves and cut the thickened stalks so that the vegetable cooks evenly.
- Peel the carrots and cut into medium-sized strips. Chop the onion into half rings 3-5 mm thick.
- Cut the potatoes into slices along the tuber, about 8-10 mm thick.
- Finely chop the greens. Place in the slow cooker at the very end of cooking.
- Melt the butter in the “Baking” mode and throw the carrots and onions into the bowl. Fry until golden brown.
- After this, add the potatoes to the vegetables and continue frying for another 10 minutes, stirring occasionally.
- At the very end, add the Brussels sprouts. Fill in hot water and season with spices and salt to taste. There should be enough water so that the vegetable mass is covered just above half.
- Turn on the “Extinguishing” mode for 40 minutes and close the lid. 5 minutes before the end of cooking, add the greens to the vegetables, mix and finish the process.
Place the finished dish on plates, sprinkled with fresh herbs. Serve sour cream or cream separately. Creamy garlic sauce would also work. Brussels sprouts in a slow cooker are an excellent side dish for steamed meat or fish.
Brussels sprouts in chicken rolls
These are steamed recipes. Light and dietary, tasty, tender and very easy to prepare.
Ingredients
- Chicken breast – 2-3 pcs.
- Brussels sprouts – 20 small forks
- Salt, spices - to taste.
If you are not worried about calories, use mayonnaise or cream to rub the meat. Recipes suggest using honey in the marinade to add piquancy and caramel flavor.
Preparation
- First we deal with the meat. Cut the chicken breast to create a “leaf”. Season it with salt and pepper on both sides.
Recipes for higher-calorie dishes suggest using marinade to rub meat. Mix mayonnaise or cream with salt, spices and a drop of honey. Grate the prepared meat and leave for several hours (2-3 hours is enough).
- Peel the Brussels sprouts from the top leaves, slightly cut the thick stalk and steam. To do this, we use the “Steam” mode. Cooking time: 5-7 minutes with the lid closed.
- Then cool the cabbage completely and lightly coat it with the remaining marinade or simply sprinkle it with salt and pepper. Leave for 30 minutes.
- Place the meat on a plate and place the cabbage in the center. Wrap it in a roll and lightly pinch it with a toothpick to prevent it from unrolling during cooking.
- Set the “Steam” mode for 30 minutes. Pour in enough water so that the steaming mesh does not touch the surface. Place the rolls so that they do not touch each other.
After sound signal the dish is ready. It is served both hot and cold, seasoned with creamy or vegetable sauce.
Brussels sprouts in spicy sauce
Cooking recipes consist of three stages - boiling the cabbage, preparing the sauce and stewing all the ingredients together. But all this in one slow cooker.
Ingredients
- Brussels sprouts – 500 gr.
- Champignons – 300 gr.
- Chicken fillet – 1 pc.
- White onion – 1 pc.
- Processed cheese – 1 pack
- Salt, pepper, spices - to taste
- Refined vegetable oil - for frying
- Water – 1-1.5 tbsp.
Preparation
The recipes for this dish are very diverse and provide for the interchangeability of products. Chicken fillet can be replaced with lean pork or young beef. Champignons - wild mushrooms, butter mushrooms or porcini mushrooms.
- Pour water into the bowl and set the “Cooking” mode for 5 minutes. Throw in the pre-cleaned cabbage and cook under a closed lid until the beep. Then we take out the cabbage and pour out the water.
- Set the “Frying” or “Baking” mode and pour in vegetable oil to heat it up.
- Cut the meat into thin strips and fry until golden brown on all sides.
- Peel the onion and chop into small cubes. Cut the mushrooms into thin slices.
- Add the vegetables to the meat and fry with the lid closed for another 10 minutes.
- Grate the cheese on a coarse grater, add water, salt and season with spices to taste. Add the pre-cooked cabbage and cook for another 10 minutes with the lid closed.
Place the dish on plates, sprinkle fresh herbs on top and serve with cream or creamy garlic sauce.
vMultivarkeFAQ.ru
This baby became the real pride of Belgium and very soon was able to win the love of gourmets around the world. After all, Brussels sprouts are a real storehouse of vitamins and microelements, which are necessary not only for health, but also for slimness.
Vitamin composition of Brussels sprouts
This type of cabbage was developed in the 17th century in Belgium. Brussels sprouts successfully combine everything that we value in vegetables - a rich vitamin composition, low calorie content, and a refined taste.
So, 100 grams of this cabbage contains 85 mg of vitamin C, many B vitamins, and nicotinic acid. All these vitamins lead to the activation of protein metabolism and regulate cholesterol levels in the blood.
Vitamin K, which is contained in the forks of this baby, helps in the prevention of osteoporosis. Microelements - potassium, calcium, magnesium, iron, phosphorus, manganese, iodine, chlorine, nickel are also found in Brussels sprouts, complementing the already unique vitamin and mineral composition of this vegetable.
If we talk about the calorie content of Brussels sprouts, it is worth noting that you will not find a more dietary and low-calorie sister from the Brassica family. One hundred grams of fresh cabbage contains only 43 calories. And the calorie content of steamed Brussels sprouts is even less, about 33-35 calories per 100 grams. At the same time, fat contains less than 1 g, and proteins and carbohydrates are approximately the same - 2.6 and 3.2, respectively.
How to cook Brussels sprouts in a slow cooker
Miniature Brussels sprouts need to be prepared very carefully, because each head of cabbage contains a lot of vitamin C and E, which are quickly destroyed during long-term heat treatment. In addition, the delicate flavor of this cabbage is more fully felt if it is cooked to the al dente stage.
When preparing Brussels sprouts, you should stick to the basic culinary technique of serving this vegetable with rich, fatty sauces such as Polish or Hollandaise. To do this you need:
- separate the forks from the stalk, sort and rinse;
- cut the forks into 2 or 4 parts and steam in a slow cooker;
- for the sauce, you need to sauté the flour until light caramel in color, then combine with butter and bring until smooth;
- add cream or full-fat milk to the sauce to get rid of lumps - beat everything with a blender and put it back into the pan;
- add grated hard cheese to the hot sauce, bring to a boil, add salt and remove from heat;
- Serve steamed Brussels sprouts with this sauce.
If you are using frozen Brussels sprouts, it is best to sauté them in a slow cooker. To do this:
- you need to sort through each fork of cabbage, separating any spoiled or deformed ones;
- let them defrost a little, then cut each fork in half;
- cut carrots, onions and potatoes into large cubes;
- Pour vegetable oil into the bottom of the multicooker and, using the “Frying” mode with the lid open, first fry the carrots and potatoes, then the onions and finally add the Brussels sprouts;
- fry vegetables until the end of the selected mode with the lid closed;
- then prepare the sauce for the vegetables. To do this, you need to mix tomato paste, sour cream in a 1:1 ratio and add to vegetables;
- Set the multicooker to “Stew” mode, add water so that it covers the vegetables, mix everything well and leave to cook;
- in the middle of the stewing process you need to add spices and salt, and at the very end - herbs.
You can serve stewed Brussels sprouts with vegetables as a side dish for various meat dishes or as a main dish.
Among the many dishes that combine chicken and Brussels sprouts, there is one very interesting recipe. To prepare it you will need:
- chicken, carcass or part with skin (drumsticks, thighs, breasts with skin);
- onions, onions and greens;
- carrots (preferably mini);
- Brussels sprouts, fresh or frozen;
- mayonnaise, garlic, dill, rosemary, juice of half a lemon - all this for chicken marinade;
- fresh ginger root, orange juice, 100 grams of sugar and butter for sauce for vegetables.
The skin of the chicken should be carefully trimmed in several places, but not separated from the meat. For the marinade, mix mayonnaise with chopped garlic, dill, a few rosemary leaves and lemon juice. Rub this mixture under the skin and outside of the chicken. Cover the bird with film and marinate in the refrigerator for several hours, preferably overnight.
Peel and wash the mini carrots and Brussels sprouts. Cut the onion into small cubes or use the smallest heads whole, which also need to be peeled and washed.
Fry the onions and carrots in butter, then add the Brussels sprouts. Afterwards, pour in all the sugar and wait for the caramel foam to appear, then add the ginger, previously grated, and all the orange juice. This sauce must be brought to a characteristic caramel color and viscous consistency. Then turn off the fire.
Bake the chicken until golden brown in a slow cooker or oven and serve with caramelized vegetables.
Soup with Brussels sprouts in a slow cooker
When preparing first courses with this type of cabbage, you need to remember that it should be added to the broth five to seven minutes before the dish is ready. If you are preparing soup with frozen Brussels sprouts, add them 10 minutes before the end of cooking.
Brussels sprouts are very good in combination with other vegetables and aromatic herbs. At the same time, you can cook soups with these miniature forks without meat, because 100 grams of this type of cruciferous vegetable contains up to 7% protein. Here is one option for preparing this soup:
- take Brussels sprouts, about 20-25 forks;
- 1 medium sized carrot;
- 1 onion;
- parsley root, 1 pc. small sizes;
- butter about 50 g.
Cut the carrots, onions and parsley root into fairly large cubes and sauté in butter. Cut the potatoes into the same cube and place them in boiling water. As soon as the water boils once, add the sautéed root vegetables. Cook for about 10 minutes until the potatoes are soft, then add miniature cabbage forks and cook for no more than 10 minutes. Season with herbs and serve with sour cream or creamy garlic sauce.
Brussels sprouts with meat in a slow cooker
If you want to cook fresh Brussels sprouts with meat in a slow cooker, remember an important culinary secret - before cooking, make a cross-shaped cut on the stalk of each fork. This will allow the cabbage to cook faster and better without losing any nutrients.
Beef and Brussels sprouts go well together. In a slow cooker you can prepare an excellent “Brussels stew” from these ingredients, for this:
- take 500 g of beef pulp without bones and sinews;
- carrots, onions and celery root - 100-150 g each;
- Brussels sprouts - 800 g;
- salt, coriander seeds, curry, fresh pepper, white mustard.
We cut the meat into fairly wide strips and fry until golden brown. Chop carrots, celery and onions coarsely. Fry the onion along with the meat and place it on the bottom of the multicooker; place carrots and celery on top.
Fill everything with water so that it covers the food, and set the “Stew” mode, simmer for about 40 minutes. 10-15 minutes before the end, add the Brussels sprouts, previously washed and dried on a paper towel. Simmer until the meat and cabbage are fully cooked, add spices at the very end, bring to readiness with salt and turn off the multicooker. Delicious Brussels stew is ready.
How to cook Brussels sprouts tastier? Brussels sprouts - slow cooker recipes
Brussels sprouts are becoming an increasingly popular food item on the table. This beautiful and unusual vegetable is not only tasty, but also healthy. Many housewives are interested in how to cook Brussels sprouts more deliciously so that all family members will like them. This vegetable is boiled, stewed, baked, in general, subjected to any culinary processing.
Brussels sprouts: slow cooker recipes
Thanks to this miracle technique, preparing such a dish will not require much effort. Take the following ingredients: half a kilogram of Brussels sprouts, about 120 g of smoked pork belly, about 800 ml of vegetable broth, an onion, half a teaspoon of mustard, a little olive oil, spices.
Cooking process
- The onion needs to be peeled and chopped. Remove the skin from the ham and cut it into small strips.
- The cabbage needs to be washed thoroughly and a cut in the shape of a cross should be made on each stalk.
- Pour the broth into the slow cooker, turn on the “Cook” mode and bring it to a boil. Then put the cabbage there and cook for 15 minutes. After this, drain the broth for sauce, and leave the cabbage to cool.
- Now let's prepare the cracklings. To do this, you need to cook the ham in the “Fry” mode until golden brown. Do not drain the fat that remains in the bowl, but fry the onions in it.
- To prepare the onions, you need to use a blender. With its help, you need to beat the onion, a little broth, mustard, vinegar and sunflower oil until smooth.
- Now you need to roll the cabbage in the sauce, add salt and pepper. Serve it with cracklings.
Now you know how to cook tastier Brussels sprouts without much effort. This dish is suitable for dinner or lunch.
With chicken
To prepare such a quick and delicious dish, like Brussels sprouts with chicken, you need to take the following ingredients: about 220 g of Brussels sprouts and the same amount of chicken fillet, which needs to be boiled in advance, an onion, a couple of tablespoons of ketchup or tomato paste and the same amount of olive oil, as well as spices.
How to cook tastier Brussels sprouts in a slow cooker?
- The cabbage must be washed well and cleared of yellow leaves.
- The onion must be peeled and cut in any way. Select the “Baking” mode on the multicooker and fry it in oil for 10 minutes.
- After this, add cabbage to the bowl and fry for another 15 minutes.
Brussels sprouts, the multicooker recipes for which were discussed above, turn out tasty and not greasy. This dish will certainly please both adults and children.
Roasted Brussels Sprouts
This dish can be served as a main side dish, which goes well with both meat and fish. Brussels sprouts, cooked in the oven, retain a huge amount of useful and taste qualities. For this dish you need to take half a kilogram of cabbage, 1 teaspoon of thyme, a couple of cloves of garlic, half a glass breadcrumbs and spices to taste.
Cooking process
- The cabbage needs to be washed, peeled and cut in half. Boil it in a small amount of water for 3 minutes. Afterwards the cabbage needs to be cooled.
- In a separate bowl, mix the oil, thyme and chopped garlic. In the resulting sauce, you need to thoroughly moisten the cabbage and place it in the form in which you will bake it. Cover the vegetables with breadcrumbs and place in the oven to bake for half an hour at 200 degrees.
This recipe can be used by people who do not know how to cook frozen Brussels sprouts. Only in this case you need to boil it for 8 minutes.
Stewed cabbage
Stewed Brussels sprouts with chicken will turn out very tender and tasty. To prepare it you need to take a little olive oil, about 350 g smoked sausage, shallots, a couple of tomatoes, chicken breast, a bunch of thyme and rosemary, 2 zucchini, 3 carrots and the same amount of parsnips, fennel, 13 Brussels sprouts, salt and pepper.
Cooking process
- Start with vegetables that need to be washed and peeled. The onion and tomato must be cut into cubes. Chop the carrots and parsnips as desired, but finely.
- Heat the oil in a deep frying pan and fry the chopped sausages in it.
- Half of the fat that remains after this needs to be drained, and with the remaining fat, fry the onion and chopped breast until golden brown.
- Then add the tomatoes, thyme and rosemary to the pan and simmer for 20-25 minutes. When time will pass, add vegetables, except cabbage, and simmer them for 15 minutes until they become soft. Then you need to add the cabbage and simmer for another 10 minutes. At the end you can add spices to taste. That's it, Brussels sprouts with chicken are ready.
Casserole
Another option for making Brussels sprouts tastier. This dish can be a wonderful hearty breakfast or serve as a side dish for meat or fish. To prepare, you need to take about 280 g of Brussels sprouts, about 350 g of sour cream and 180 g of hard cheese. In addition, you need to prepare a bunch of basil and parsley, a teaspoon of allspice, salt and oil for greasing the mold.
Cooking process
- You need to put a saucepan on the fire, boil water, add salt and boil the cabbage in it for 5 minutes.
- Take a mold, grease it with oil and place the heads of cabbage, cut in half, with the flat part down.
- Sprinkle chopped herbs, cheese, sour cream and pepper on top of the cabbage.
- The dish should be placed in the oven, preheated to 200 degrees, and cooked for an hour. The finished casserole should have a golden brown crust.
Brussels sprouts with mushrooms
Another option for preparing this vegetable, for which you need to take about 220 g of fresh champignons, about 300 g of cabbage, a teaspoon of ground pepper, a bunch of parsley, a little vegetable oil and salt.
Cooking process
- Remove the top leaves from the Brussels sprouts and cut the heads in half. If you come across large specimens, you can divide them into 4 parts.
- Mushrooms need to be washed, peeled, cut into 4 parts and combined with cabbage.
- Take a frying pan with a thick bottom, pour oil into it, add vegetables and simmer for half an hour with the lid closed. As a result, the cabbage should become soft.
- At the end of cooking, the dish should be salted and peppered. Brussels sprouts, which won’t take much time to prepare, will turn out very tender and tasty.
Brussels sprouts salad
To prepare this healthy and easy dish, you need to take approximately 300 g of cabbage, 120 g of carrots, 80 g of pitted olives and a little less green peas, 320 g of bell pepper and the same amount of boiled potatoes. You will also need about 180 g of tomatoes, 20 g of lettuce, 15 ml of vegetable oil and 5 ml of vinegar, as well as spices.
Brussels sprouts in a slow cooker
Brussels sprouts are not as popular in our country as white cabbage. Did you know that it contains almost all vitamins, amino acids and minerals. It is rich in magnesium, potassium, carotene, iron and vitamin C. Today we will share with you several recipes for cooking Brussels sprouts in a slow cooker.
Recipe for Brussels sprouts with cheese in a slow cooker
- Brussels sprouts – 400 g.
- butter – 40 g;
- flour – 2 tbsp. spoons;
- milk 2.5% – 250 ml;
- lemon juice – 1 tbsp. spoon;
- hard cheese – 50 g;
- spices;
- ground nutmeg - a pinch.
We wash the cabbage, remove the top leaves and place it in a basket for steaming. Pour the required amount of water into the pan, place the basket with cabbage on top and cook, selecting the “Steam” program for 15 minutes.
Then we take out the cabbage and move on to preparing the Bechamel sauce. To do this, throw a piece of butter into the saucepan, set the “Baking” mode and melt it. Next, add the flour and fry it until golden brown, stirring constantly. After this, pour in warm milk, mix everything thoroughly and turn off the multicooker after exactly 10 minutes. Add lemon juice and spices to taste to the sauce, close the lid of the device so that the mixture thickens a little. Now add the Brussels sprouts to the sauce, stir and cook in the “Stew” program for about 20 minutes. Before serving, sprinkle the cabbage with grated cheese.
Steamed Brussels sprouts in a slow cooker
- Brussels sprouts – 400 g;
- potatoes – 400 g;
- carrots – 2 pcs.;
- onion – 1 pc.;
- ham – 2 slices;
- vegetable oil – 2 tbsp. spoons;
- spices;
- green onions.
So, to prepare a dish in a slow cooker, wash the Brussels sprouts, peel them from the top leaves and put them in a basket for steaming. Peel the potatoes, cut them into slices and place them with the cabbage. Pour the required amount of water into the pan, place a basket on top and cook the vegetables in the “Steam” program for 20-25 minutes. Then carefully remove the potatoes and cabbage, cool slightly and finely cut into cubes. Now pour vegetable oil into the pan, add vegetables and fry them until golden brown in the “Baking” mode. After this, add chopped onions and carrots, throw in finely chopped ham, salt to taste and mix everything well. Before serving, decorate the dish with herbs.
Chicken with Brussels sprouts in a slow cooker
- chicken – 600 g;
- vegetable oil – 15 ml;
- onion – 2 pcs.;
- carrots – 150 g;
- stem celery – 150 g;
- spices;
- white mustard – 1 teaspoon;
- coriander seeds – 1 teaspoon;
- Brussels sprouts – 800 g.
Let's learn with you how to cook Brussels sprouts in a slow cooker. Cut the meat into fairly large pieces. We clean the onion, wash it and chop it into half rings. Wash the carrots, cut off the peel and chop into circles. Wash the celery stalks and chop into strips. Rinse the Brussels sprouts in advance and place them on a paper towel to drain thoroughly. 
dried out.
Pour a little vegetable oil into the multicooker bowl, heat it, lay out the chopped meat, set the “Frying” program and cook until golden brown, stirring, for about 15 minutes. Next, add chopped onion to the chicken and sauté until transparent.
After this, add chopped carrots and celery, pour in a little water and salt to taste. Close the lid, set the “Stew” mode and cook for about an hour, periodically checking the meat with a toothpick for softness. Meanwhile, prepare the cabbage: peel it from the top leaves, cut off the stalk and add to the cabbage. Simmer all the contents in the pan for 30 minutes until cooked.
How to cook delicious and healthy Brussels sprouts
Brussels sprouts in a slow cooker are a very tasty, satisfying dietary dish. It is used in dietary nutrition and for full fasting vegetable days on vegetables. Cooking recipes are very diverse and everyone can choose the most delicious option for themselves.
Stew "Brussels and company"
The recipes call for a variety of vegetables. This option contains the most balanced set, universal for a dietary dish.
Ingredients
- Brussels sprouts – 200 gr.
- Carrots – 1 pc.
- Potatoes – 300 gr.
- Onions – 1 pc.
- Butter – 40 gr.
- Greens (dill, parsley, green onions) - to taste
- Salt, pepper, spices - to taste.
To make the dish even more dietary, replace the butter with refined vegetable oil - olive or sunflower.
Preparation
- Peel the Brussels sprouts from damaged outer leaves and cut the thickened stalks so that the vegetable cooks evenly.
- Peel the carrots and cut into medium-sized strips. Chop the onion into half rings 3-5 mm thick.
- Cut the potatoes into slices along the tuber, about 8-10 mm thick.
- Finely chop the greens. Place in the slow cooker at the very end of cooking.
- Melt the butter in the “Baking” mode and throw the carrots and onions into the bowl. Fry until golden brown.
- After this, add the potatoes to the vegetables and continue frying for another 10 minutes, stirring occasionally.
- At the very end, add the Brussels sprouts. Fill with hot water and season with spices and salt to taste. There should be enough water so that the vegetable mass is covered just above half.
- Turn on the “Extinguishing” mode for 40 minutes and close the lid. 5 minutes before the end of cooking, add the greens to the vegetables, mix and finish the process.
Place the finished dish on plates, sprinkled with fresh herbs. Serve sour cream or cream separately. Creamy garlic sauce would also work. Brussels sprouts in a slow cooker are an excellent side dish for steamed meat or fish.
Brussels sprouts in chicken rolls
These are steamed recipes. Light and dietary, tasty, tender and very easy to prepare.
Ingredients
- Chicken breast – 2-3 pcs.
- Brussels sprouts – 20 small forks
- Salt, spices - to taste.
If you are not worried about calories, use mayonnaise or cream to rub the meat. Recipes suggest using honey in the marinade to add piquancy and caramel flavor.
Preparation
- First we deal with the meat. Cut the chicken breast to create a “leaf”. Season it with salt and pepper on both sides.
Recipes for higher-calorie dishes suggest using marinade to rub meat. Mix mayonnaise or cream with salt, spices and a drop of honey. Grate the prepared meat and leave for several hours (2-3 hours is enough).
After the beep, the dish is ready. It is served both hot and cold, seasoned with creamy or vegetable sauce.
Brussels sprouts in spicy sauce
Cooking recipes consist of three stages - boiling the cabbage, preparing the sauce and stewing all the ingredients together. But all this in one slow cooker.
Ingredients
- Brussels sprouts – 500 gr.
- Champignons – 300 gr.
- Chicken fillet – 1 pc.
- White onion – 1 pc.
- Processed cheese – 1 pack
- Salt, pepper, spices - to taste
- Refined vegetable oil - for frying
- Water – 1-1.5 tbsp.
Preparation
The recipes for this dish are very diverse and provide for the interchangeability of products. Chicken fillet can be replaced with lean pork or young beef. Champignons - wild mushrooms, butter mushrooms or porcini mushrooms.
- Pour water into the bowl and set the “Cooking” mode for 5 minutes. Throw in the pre-cleaned cabbage and cook under a closed lid until the beep. Then we take out the cabbage and pour out the water.
- Set the “Frying” or “Baking” mode and pour in vegetable oil to heat it up.
- Cut the meat into thin strips and fry until golden brown on all sides.
- Peel the onion and chop into small cubes. Cut the mushrooms into thin slices.
- Add the vegetables to the meat and fry with the lid closed for another 10 minutes.
- Grate the cheese on a coarse grater, add water, salt and season with spices to taste. Add the pre-cooked cabbage and cook for another 10 minutes with the lid closed.
Place the dish on plates, sprinkle fresh herbs on top and serve with cream or creamy garlic sauce.
Brussels sprouts with chicken in tomato
Servings: 2
Cooking time: 40 minutes
Recipe Description
Brussels sprouts in our country are not as popular as white or cauliflower. But they love it in India and China and prepare a wide variety of dishes from it, because it has many beneficial properties.
Brussels sprouts go well with almost any food, look very appetizing on a dish and have a pleasant taste, and Brussels sprouts in a slow cooker are also very easy to prepare.
The small green heads of this cabbage will decorate your table even on a weekday, so I suggest preparing Brussels sprouts with chicken in tomato.
To cook Brussels sprouts in a slow cooker you need:
- Brussels sprouts – 200 grams;
- Onion – 1 piece;
- Boiled chicken fillet– 200-300 grams;
- Tomato paste or ketchup – 2 tbsp. spoons;
- Salt, pepper - to taste;
- Vegetable oil – 2 tbsp. spoons.
Cooking step by step:
Before cooking, the heads of Brussels sprouts should be thoroughly washed and the yellowed leaves should be separated.
Cut the onion into half rings or smaller.
Next, set the multicooker to “Baking” mode for 40 minutes and pour in vegetable oil.
Pour the onion into the slow cooker and fry for 10 minutes with the lid closed.
Add Brussels sprouts and continue cooking for another 15 minutes.
Meanwhile, finely chop the boiled chicken fillet.
Add meat to vegetables and mix. Add salt and favorite spices.
Add tomato paste and a little water (0.5 multi cups).
We prepare until the signal.
We get a delicious dish of vegetables and delicate dietary chicken meat.
It goes well with mashed potatoes, which are also easy to cook in a slow cooker. You can even do it at the same time as cabbage - put the cabbage in a multi-pot and steam the potatoes.
On our website you can find other recipes for cooking vegetables in a slow cooker.
Brussels sprouts were prepared in the Panasonic SR-TMH18LTW multicooker. Power 670 W.
