Today I'll show you how to cook brusselcabbage on a simple and delicious recipes. The dish turns out very tender, dietary and easy. Such useful vegetarian treats to satisfy your hunger during Lent or fasting days. And Brussels sprouts is very useful and rich in vitamins, which are needed by the human body.
Before baking cabbage should boil in lightly salted water. But to add salt to the dish itself is not necessary, because the soy sauce, which is part of the tomato sauce, and so quite salty.
Variety of recipes will help zazharki archery,carrots and even fungi, as well as the grated cheese on a grater, and any seasoning of your choice. Personally I do not like to overload the dish large number of ingredients and spices. The simpler the recipe - the more easily digestible get a treat. By the way, you can replace the fresh tomato tomato paste with water or ketchup. But, personally, I prefer not to use in the preparation of healthy dietary cuisine preservatives and additives.
Ingredients for "Brussels sprouts in tomato-soy sauce":
- 1 kg of Brussels sprouts (fresh or frozen);
- 1 large tomato;
- 2 cloves of garlic;
- 2 tbsp. tablespoons soy sauce;
- 0.5 hours tablespoons mustard (mustard powder).;
- 100 ml of water;
- 1 tbsp. spoon of olive oil.
Recipe "Brussels sprouts in tomato-soy sauce":
Thaw and rinse the sprouts.
Put the cabbage in a pan with a little salted water, bring the water to a boil and simmer for 15-20 minutes.
Blanch tomatoes (parboiled, and then dip in cold water). Peel.
Grate the tomatoes on a coarse grater.
Peel and chop two garlic cloves.
Drain the water from the boiled Brussels sprouts.
Grease a baking dish with olive oil, put it in cabbage and minced garlic.
Add a couple of tablespoons of soy sauce.
Then add the grated grated tomatoes.
Season the dish mustard powder, add a little water, mix well.
Cover the baking dish with foil and send it in the oven for 10-15 minutes.
Serve Brussels sprouts in tomato-soy sauce as a side dish to meat or as the main course.