Five great options for delicious multicooker Brussels sprouts

Five great options for delicious multicooker Brussels sprouts

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Brussels sprouts are not often seen on the table, but the dishes from it are excellent: tasty, healthy, rich in vitamins. In addition, for its low calorie content, this vegetable is very much loved by fans of healthy eating.

Belgian "dwarf" - this is how her admirers lovingly call Brussels sprouts. And there is nothing offensive in this. The cabbage is actually small - the heads of cabbage barely reach 5 cm in diameter.

Brussels sprouts were first developed in Belgium. After a while, she penetrated into France, Germany and Holland. This variety of cabbage is rich in carotene, B vitamins, sodium, calcium, magnesium and phosphorus salts.

Pros and cons of cooking


  • No additional inventory required. The absence of fiddling with pots and pans will save time and nerves of any housewife.
  • Using a multicooker, you can cook a wide variety of Brussels sprouts dishes (you can see other options for cooking Brussels sprouts, as well as interesting step-by-step recipes and photos of dishes here).
  • The biggest plus is that the dishes are prepared in their own juice and retain nutrients and vitamins. Brussels sprouts, stewed in a slow cooker, turn out to be more juicy and aromatic compared to those cooked in the same way on the stove.
  • A minimum amount of spices can be used for cooking.


  • Multicooker does not have an automatic stirring function, so some dishes will have to be monitored so that they do not burn.
  • Only one dish can be made at a time (however, it all depends on the model of the multicooker and on the recipe).
  • If you are going to steam the Brussels sprouts, be prepared for the steam to cook slowly.

Dish recipes

With meat

Beef is best for this dish.


  • Beef pulp - 500 g.
  • Carrots - 2 pcs.
  • Onions - 150 g.
  • Celery root 100-150 g.
  • 800 g of Brussels sprouts.
  • Salt, pepper, coriander, curry to taste.

Cooking method:

  1. Cut the beef into strips and fry in a multicooker on the "Fry" mode until golden brown.
  2. Coarsely chop the carrots, celery and onions.
  3. Fry the onion with the meat.
  4. We stop the "Fry" mode. Put carrots and celery on top of the meat and onions.
  5. We fill everything with water so that it covers the food. We select the "Extinguishing" mode, using the timer, set the time - 40 minutes.
  6. Add cabbage 10-15 minutes before the end of the program. Add spices.
  7. You can decorate the finished dish with herbs.

Important! Before cooking, you can make a cruciform incision in the stalk of each fork. This will allow the cabbage to cook faster and better, without losing nutrients.

You can learn about how to cook delicious Brussels sprouts with meat and other products here.


The soup has a fresh vegetable flavor and mouth-watering aroma.


  • Brussels sprouts - 20 forks.
  • 1 carrot.
  • 1 onion.
  • 1 parsley root.
  • Potatoes - 2-3 pcs.
  • Butter - 50 g.
  • Salt and pepper to taste.

Cooking method:

  1. Dice the carrots, onions and parsley root. Saute in butter in the "Fry" mode.
  2. Remove the sautéed vegetables from the bowl. Pour in water, add diced potatoes, select Soup or Boil. Set the time to 30 minutes.
  3. Add the sautéed vegetables and cabbage forks 10-15 minutes before the end of the program.
  4. You can decorate the finished soup with herbs. It is better to serve it with sour cream or soft cottage cheese.

Find out other simple and healthy recipes for Brussels sprouts soups here.

Vegetable stew

Quite a simple and tasty dish - stewed vegetables in a slow cooker.


  • Brussels sprouts - 200 g.
  • Potatoes - 4 pcs.
  • Bulb onions - 1 pc.
  • Carrots - 1 pc.
  • Salt and pepper to taste.
  • Greens (dill, parsley).
  • Sour cream to taste.

Cooking method:

  1. Cut the onion into half rings, carrots and potatoes - into bars.
  2. Fry onions and carrots for 10 minutes, "Fry" mode.
  3. Add potatoes, cabbage, salt and pepper. Pour in half a glass of water. We set the "Extinguishing" mode, the time is 35 minutes.
  4. Pour the finished dish with sour cream, sprinkle with herbs.

With cheese


  • Brussels sprouts - 400 g.
  • Butter - 35 g.
  • Medium fat milk - 250 ml.
  • Wheat flour - 2 tbsp. l.
  • Hard cheese - 100 g.
  • Nutmeg - 1 pinch.
  • Salt and pepper to taste.

Cooking method:

  1. We cut the forks into 2 parts.
  2. Grate the cheese.
  3. Pour water into the multicooker bowl, about 14. Put a special basket on top for steaming dishes. We put the cabbage there, set the "Steam" mode, the time is 15 minutes.

    ATTENTION! In the "Steam" mode, the multicooker lid must be closed!

  4. After the cabbage is ready, let's move on to the sauce. Put pieces of butter in a bowl and select the "Baking" mode. After the butter has melted, pour in the flour and fry until a homogeneous golden mass is formed.
  5. Then pour out the milk in a thin stream and stir the sauce until thickened.
  6. Now add spices and cheese to the sauce. You can leave some of the grated cheese to decorate the finished dish.
  7. As soon as the cheese melts, add the cabbage.
  8. Cancel the Bake mode and select the Stew mode. Simmer the dish in this mode for 20 minutes.
  9. Serve hot. You can sprinkle the dish with grated cheese.

With chicken

Many chefs find the combination of these products to be very successful.

Let's check!


  • Brussels sprouts - 200 g.
  • Boiled chicken fillet - 300 g.
  • Onions - 1 pc.
  • Tomato paste - 2 tbsp l.
  • Vegetable oil - 2 tbsp. l.
  • Salt and pepper to taste.

How to cook:

  1. Cut the onion into half rings. Next, fry it in the "Baking" mode until golden brown. We set the timer for 40 minutes - this is the cooking time for the whole dish!
  2. Add cabbage to the onion and continue to fry for another 10-15 minutes on the "Baking" mode.
  3. Cut the chicken fillet into strips, add to the cabbage and onions. Salt and pepper.
  4. Mix tomato paste with 12 glasses of water, pour vegetables and chicken. We close the lid and wait until the end of the program.
  5. The finished dish is served with a side dish or on its own.

Brussels sprouts are more versatile - they are tasty boiled, not tough, fresh can be stewed and fried without preliminary preparation. However, it has a sharper smell, especially fresh, and quickly becomes soft and tasteless if cooked for too long. You can find out how to properly cook Brussels sprouts in a pan, in the oven, a frozen vegetable, and also see salad recipes in separate materials.

So here are some ways to try multicooker Brussels sprouts.

Try it, and perhaps this useful product will become irreplaceable on your table!

Watch the video: Brussels Sprouts 3 Ways. LOVE YOUR VEG! (May 2022).


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