Frozen Brussels sprouts for the winter: a step-by-step recipe with photos

Freezing brussels sprouts for the winter is one of the most preferred ways to store this product. The technique is simple and affordable. Moreover, the coaches in this form do not lose their nutritional value and tenderness in taste, and their size makes it easy to distribute the crop in the freezer. In winter, such an ingredient would be very appropriate in vegetable soups, stews, salads, or as a separate dish. How to properly implement our plans, we will describe later in the article.

Are nutrients preserved when frozen?

Fresh heads of Brussels sprouts are valued in cooking for a harmonious ratio of low calorie and high nutritional value. Folic and ascorbic acids, tocopherol, niacin, riboflavin, thiamine, retinol, beta-carotene are found in the composition of the product. In addition to essential vitamins, the vegetable contains potassium, calcium, magnesium, sodium, phosphorus, iodine, iron, molybdenum, zinc, fluorine, copper, manganese, cobalt.

Experts say that the product when properly frozen retains a significant proportion of all nutritional components before the new season. And also its taste characteristics are preserved. During the processing process, only a small part of the nutrients is lost.

According to experts, the Brussels sprouts, fresh or frozen, must be in the diet pregnant women, children, the elderly, people suffering from cardiovascular diseases and malignant tumors.

• First, it is an excellent prevention of hypertension, tachycardia, arrhythmias, bradycardia.
• Secondly, the vegetable prevents the formation of breast cancer due to the presence of indole-3-carbinol.
• Thirdly, it stimulates the brain and improves memory.
• Fourth, it stimulates the immune function of the body, which is especially important in the autumn-winter period.
• And, fifthly, small kochanchiki contribute to the elimination of cholesterol from the body and have a beneficial effect on the organs of vision.

Choosing cabbage for freezing

Given the direct dependence of the nutritional value and safety of the product on the technology of freezing it, let us consider in detail how to freeze Brussels sprouts at home. First of all, for this we need high-quality vegetables. During the selection process, carefully inspect all the coaches and give preference to elastic, dense specimens that do not exceed 2 cm in diameter. They should not have yellowness, signs of lethargy and decay, as well as any mechanical damage.

If the crop is striking in its size, do not be alarmed. Large heads can be cut in half or in 4 parts. This nuance will not affect the taste and quality of vegetable products. The main thing is that the workpieces do not have cracks and cuts where microorganisms could hide.Such a vegetable is better to immediately start cooking. Experienced gardeners say that freezing is unsuccessful precisely because cabbage heads are not properly removed from the central stem. This should be done very carefully to preserve the integrity of the heads.

Kitchen tools

For further work with cabbage you will need:

• large pan for blanching vegetables;
• sieve or colander;
• capacious capacity for cooling vegetable products;
• cloth or paper towels to dry the heads;
• freezer tray;
• plastic bags with zippers for storing kochanchikov.

Cabbage preparation

Before freezing Brussels sprouts for the winter, it’s important pre-prepare.

First of all, pay attention to the place of cutting heads. If you left too large stalks, remove them - they do not constitute any nutritional value, they only take up space in the freezer. But even with short tails, all the cuts will still have to be updated, because over time, under the influence of oxygen and light, the fibers oxidize, causing them to darken.

After this, the workpiece must be soaked in weak saline. It is prepared at the rate of 5 tsp. salt in 3 liters of drinking water. This is done in order to eliminate the larvae of pests that could go unnoticed between cabbage leaves. If necessary, press the pop-up kochanchiki cover or plate. After all the procedures done cabbage must be washed under running cold running water.

Step-by-step freeze briefing

When the vegetable production dries out a bit after the preparatory stage, you can start its freezing.

This is done as follows:

1. Pour cold water into the prepared pan. Experienced housewives advise her to count on the basis of the ratio: 1 kg of product - 3 liters of liquid.
2. Put the container on the fire and wait until the water boils.
3. Dip the prepared cabbage heads in boiling water and hold on the fire for 2-3 minutes. Do not overdo the vegetable on fire, because in this case it will lose its taste and nutritional value. After blanching, the bright green color of Brussels sprouts should remain.

4. While vegetables are blanched, pour ice water into another container (you can even add ice cubes).
5. After the specified blanching time, quickly drain the boiling water and pour the cabbage into the newly cooked dishes.

6. Wait for the billet to cool, and in the meantime spread out paper or cloth towels to dry the vegetables.

7. Remove the cooled cabbage from the water and place it on towels so that the glass has excess water.

8. When the heads are completely dry, put them in a single layer on the freezer tray and send them to the freezer.
9. In order to get a better product, experts advise using the "Quick Freeze" option, which almost all modern freezers are equipped with. Its function is to sharply reduce the temperature to -22 ... -24 ° C.
10. After freezing, the cabbage is poured into clean plastic bags, remove excess air from them and zipper up. Then sent for storage in the freezer.Note that the temperature should not exceed -18 ° C.

Why blanching

Some housewives complain that blanching does not always have time, and miss this point in the process of freezing cabbage. The result is a low-quality vegetable with a short shelf life.

According to experts, blanching simplifies the process of cooking frozen food. After all, for its complete readiness is enough 10-minute heat treatment. Yes, and start cooking dishes from the cabbage frozen in this way can be immediately, without prior defrosting or other preparation of kochanchikov. In addition, blanched vegetables are stored twice as long.

If fresh vegetables retain some bitterness in their taste, then after blanching and subsequent freezing, it disappears.Otherwise, the product before cooking will need to boil. At the same time in the water you need to add salt and lemon juice. But in order that the freezing was carried out correctly, it is important for each portion of heads to change boiled and cold water.

How much can you store

Frozen products of Brussels sprouts are preferably used for 12 months. Consider that vegetables that have previously been blanched have properties to be stored for up to 1 year, and all others are suitable for no more than six months.

It makes sense to stick on plastic bags with freezing labels with the date of manufacture of the product. In this case, you will know which of the coaches should be used first.

Useful tips

Every hostess wants her efforts were not in vain. In order for you to make a high-quality winter harvest, we have compiled a selection of important, and most importantly proven, for you tips and advice:

1. In order to freeze the Brussels sprouts, harvest in parts. First, cut off the lower heads (approximately to the middle of the stem), and after a week you can proceed to the middle and upper forks. This technique will allow the apical fruits to grow enough and mature.
2. Never send wet heads to the freezer. In the process of freezing, they will freeze together in a solid lump, which will be very difficult to separate for cooking.
3. It is strictly forbidden to re-freeze Brussels sprouts. If you have unfrozen the entire contents of the package, you will be forced to fully use it.
4. Before cooking, cabbage does not need to be defrosted. Frozen kochanchiki immediately from the freezer is added to the soup or stew.
5. Some housewives use frozen Brussels sprouts for vegetable mix. Often there are peppers, carrots, asparagus beans, green peas, corn.Broccoli and cauliflower are good neighbors.

Observing these recommendations, be sure: a tasty and healthy vegetable will not leave your table throughout the winter.