For the first time, fans who are loving the Belgian dwarf for the first time bred in Belgium, the Brussels cabbage - is so tiny. The baby, the diameter of which does not reach 5 cm, soon became famous in France, Germany and Holland. Today, a healthy vegetable is a mandatory “dad” in the menu of connoisseurs of delicious food. In unusual kocunchiki, an incredible amount of vitamins and trace elements, thanks to which your body remains healthy, and the figure is slim. We can argue, you are already thinking how to make Brussels cabbage in a slow cooker more tasty. We will tell you!

Brussels cabbage - a vegetable at least where! It is not inferior to other "neighbors" from the bed in either the amount of useful substances, or in a pleasant herbal taste. Moreover, the overseas baby is also quite low -calorie, so that it is in large portions and at the same time control weight. Let's go through the vitamin composition of Brussels cabbage:

• 100 g of vegetables contain 85 mg of ascorbic acid, as well as B vitamins and nicotinic acid. This is only to the hand - 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;
• also in Brussels cabbage there is vitamin K. If its entry into the body is regular, osteoporosis may not be afraid;
• the enviable vitamin composition of the Belgian dwarf is complemented by trace elements represented by potassium, calcium, magnesium, iron, phosphorus, manganese, iodine, chlorine and nickel.

And one more bonus: Brussels cabbage is perhaps the lowest -calorie among other representatives of the cabbage family. There are only 43 calories in 100 g of vegetable. And if you prepare the green “colobes” steamed, the calorie content of the dish is reduced to 33 - 35 calories per 100 g. We add a portrait of the vegetable by the BSU ratio: 2.6 g, 1 g and 3.2 g, respectively.

Rules for the preparation of Brussels cabbage in a slow cooker

Small Brussels cabbage forks require careful handling, since vitamins C, E and B are easily destroyed with aggressive heat treatment. In addition, the exquisite taste of the vegetable is revealed completely only if you cook al -dente cabbage.

Brussels cabbage in combination with thick fragrant sauce is especially good. Now we will tell you how to cook and deliciously season fresh cabbage forks in a slow cooker. Check out the technology of cooking:

1. Cut the heads of cabbage from the stalk, sort and rinse in running water. It will take about 350 - 400 g of vegetables.
2. Divide each forks in half or 4 parts, and then weld in a slow cooker using the program “Warm -up”.
3. Meanwhile, take 2 tbsp. l. Wheat flour and pass until its light color acquires a caramel shade, then add 50 g of butter there and mix the ingredients into a homogeneous mass.
4. Pour in the basis for sauce 1 tbsp. Cream, beat with a blender (as there will be no clots) and again pour the mixture into the pan.
5. Enter 50 g of solid cheese grated on a coarse grater in the sauce, wait for a boil, add 1 - 2 pinch of salt and remove it from the heat.

Brussels cabbage, steamed in a slow cooker, is served warm, tucking with delicious cheese sauce. You will certainly like it!

And if the cabbage spent some time in the freezer, it is best to put it out in a slow cooker. We tell you how to do it:

1. Sort cabbage - spoiled forks are useless to us.
2. When the green heads are slightly thawed, cut each into two identical parts. Enough 350 g for the dish
3. 1 carrot, 1 onion and 4 small tubers of potatoes peel and cut into strips or cubes.
4. Put the multi -entrust in the "Frying" mode and, without closing the lid, fry the carrots and potatoes on a small amount of vegetable oil, add the onion after 8 minutes before the completion of the Brussels cabbage program.
5. Fry the vegetables to the signal of readiness under a closed lid.
6. It's time to do vegetable sauce. To do this, you need tomato paste and sour cream. Mix products in proportion 1 to 1 and put to vegetables.
7. Put the device in the “Extinguishing” mode for 35 minutes and set so much water into the bowl so that it slightly covers the vegetable mass, mix the ingredients.
8. When exactly half remains until the time of the time is completed, open the lid to salt and pepper the dish. At the very end of cooking, add finely chopped fresh greens.

Brussels cabbage stewed in a slow cooker can be the main dish or a side dish for a delicious piece of meat.

We offer several more wonderful recipes in which Brussels cabbage is used.

Chicken with Brussels cabbage in a slow cooker

To embody this recipe in a dish, prepare the next set of products:

• chicken carcass - about 800 g;
• onions - 1 pc.;
• onions with green feathers - a small bundle;
• medium -sized carrots - 1 pc.;
• brussels cabbage - 400 g.

For poultry marinings: freshly squeezed juice of half lemon, 2 - 3 garlic slices, several sprigs of rosemary, mayonnaise, dill.

For sauce to vegetables: grated fresh ginger root, freshly squeezed juice of 1 orange, 100 g of sugar-sand, a piece of butter.

We start work:

1. Run the carcass of chicken in running water and dry with a paper towel. With a sharp knife, cut the skin of the bird in several places, but do not separate the meat.
2. Combine and mix mayonnaise with garlic mimary, chopped dill, rosemary leaves and lemon juice. Pull this mixture on top of the carcass and in the places of cuts under the skin. Wrap the bird with cling film in the refrigerator for the whole night. If you do not have so much time, there are enough for Marinovka for a few hours.
3. When the chicken is marked, bake it in the oven. In the meantime, we will make the preparation of caramelized vegetables.
4. Clean and wash the carrot with Brussels cabbage. Grind the onion peeled from the husk with a neat cube.
5. Activate a multicier machine and turn on the Baking program. First, fry the onions and carrots chopped by pieces until golden, then add Brussels cabbage to the vegetable cut (entirely chopped into half).
6. After 8 to 10 minutes, pour sugar to the ingredients and cook until the caramel foam appears. Now enter ginger gruel and orange juice. Cook the sauce until a viscous consistency appears.

We put the ruddy chicken with vegetables in caramels and serve to the table.

Vegetable soup with Brussels cabbage in a slow cooker

Brussels cabbage can also be used to prepare the first dishes. To maintain the energy value of the vegetable, it is laid in the soup 5 minutes until the dish is completely cooked. Frozen Brussels cabbage is placed in the broth a little earlier - 8 - 10 minutes before cooking.

Here are what ingredients we need to work:

• forks of Brussels cabbage - 25 pcs.;
• medium -sized carrots - 1 pc.;
• onions - 1 head;
• potatoes - 2 - 3 tubers;
• fleshy tomato - 1 pc.;
• small parsley root - 1 pc .;
• butter - 50 g;
• spices.

Step -by -step instructions for preparing a soup with Brussels cabbage in a slow cooker:

1. Cut the carrots, onions and parsley root with an arbitrary way and fry vegetables with butter in a multicooker bowl in the corresponding mode. First put onions in the device, and after 5 - 7 minutes carrots with parsley root. Cook the ingredients for about 10 minutes.
2. The next next in line is a tomato. Grind the vegetable with a cube and put to the roast. At the same stage, add salt and black pepper.
3. While the vegetables are fried, boil about 2.5 liters of water in a kettle and pour it into a slow cooker. Try it to taste and, if necessary, crush.
4. Put the potatoes chopped into multichanes and cook in the "extinguishing" mode for about 10 minutes.
5. When the potato becomes soft, lay the main “zest” in the multicooker - Brussels cabbage and cook for another 8 minutes.
6. Finally, season the soup with Brussels cabbage in the slow cooker with fresh herbs.

Brussels cabbage with meat in a slow cooker

We will share with you another secret to cook fresh Brussels cabbage in a slow cooker. Before entrusting the cabbage to a smart device, make a cross -shaped notch on the nomad of each fork with a knife. So the Brussels baby will come to readiness faster and at the same time will completely retain its useful composition.

Well, now let's go directly to the recipe. Prepare all the necessary ingredients:

• beef pulp - 500 g;
• carrots - 1 pc.;
• onion head - 1 pc.;
• celery root - 100 - 150 g;
• salt;
• seques to taste.

How to cook Brussels cabbage with meat in a slow cooker:

1. Cut the pulp of beef in large slices and fry to a beautiful crust in a slow cooker at the Frying program.
2. Cleaned vegetables also cut into larger pieces.
3. Add the onion to the meat and fry for 5 minutes.
4. On top of the contents of the multicacha, put the crushed carrots and celery.
5. Pour the water into the slow cooker above the level of products and turn on the “Extinguishing” mode for 45 minutes. 10 minutes before the completion of the work program, lay the Brussels cabbage and simmer until the meat is ready.
6. For 2 - 3 minutes before the signal, add to the spices and seasonings to the dish. We stopped on the seeds of coriander, Carry, black hammer with pepper and white mustard. Enjoy your meal!

Brussels cabbage with cheese in a slow cooker

This dish will be appreciated by those who strictly monitor weight, but at the same time like to eat deliciously.

The list of products is as follows:

• brussels cabbage - 400 g;
• butter - 40 g;
• milk - 250 ml;
• flour - 2 tbsp. l.;
• hard cheese - 100 g;
• muscular walnut is ground - 1 pinch.
• salt, black pepper.

A healthy dish is prepared like this:

1. Wash and dry cabbage, then cut each fork in half.
2. Grind the cheese on a coarse grater.
3. Fill the multichan with water by about 1 \\ 4. Install a steam container on top and put our healthy vegetable there. We will cook at the Pars program for a quarter of an hour with a cover closed.
4. When the cabbage is prepared, we will make the sauce using a multicooker. Put the butter in the bowl and, turning on the “baking” mode, melt it.
5. Pour flour into the slow cooker and stir it until the golden mass of a homogeneous consistency appears.
6. Gently pour milk into the device with a thin stream and continue to stir the mixture until it thickens. Follow the sauce of cheese chips and spices. As soon as the cheese dissolves in the sauce, put the cabbage in the slow cooker, and change the “baking” to “extinguishing”. Let the slow cooker conjure over the dish for another 20 minutes.
7. Ready Brussels cabbage in a slow cooker is decorated with grated cheese on top and served hot. Eat healthy!

Brussels cabbage with nuts in a slow cooker

Well, a very simple and quick to implement the recipe in the end.

Ingredients:

• brussels cabbage - 500 g;
• butter - 120 g;
• walnut nuclei - 100 g;
• water - 1 l;
• salt, black pepper.

And then we prepare as in clockwork:

1. Grind walnuts in any way convenient for you.
2. Fill the multprofor's bowl with water, fix a bruise-carrier with Brussels cabbage on top. Salt and pepper vegetables. Cook the main ingredient in the "steam" mode for 15 minutes.
3. Mix the finished Brussels cabbage with butter and walnut crumb. Enjoy your meal!

Brussels cabbage with chicken in a slow cooker. Video