Brussels sprouts, in addition to excellent taste, has also such qualities as utility and decorativethat is actively used when decorating dishes.
To use this vegetable for winter period, its processing is necessary. Can I freeze Brussels sprouts for the winter?
The freezing of this vegetable product can be attributed to most preferred methods of storage for the winter. The main thing is to comply with the technology of freezing and subsequent storage.
Do not freeze twice Brussels sprouts - if it has been defrosted, then you need to start it as one of the ingredients for cooking.
This vegetable is used in soups, salads, as an independent dish, as well as in vegetable stews.
Freezing is one of the ways to store cabbage at home, and how to store cabbage in a cellar or basement can be found on our website.
Good or bad?
Frozen brussels sprouts: good or bad? Frozen vegetables possess all the properties of fresh vegetables, although they lose during storage some amount of useful substances. This fully applies to Brussels sprouts, which is one of the varieties of ordinary cabbage.
It was bred by the breeders from the usual kale, and got its distribution, thanks to an unusual appearance, as well as good taste properties.
Like white cabbage, Brussels sprouts are quite useful a vegetable.
Besides, she has very low calorie, and is considered a product that must be included in your diet by people who want to lose their weight.
It is also useful for women who are carrying a child - it reduces the risk of the fetus birth defects - such as cleft palate and spina bifida.
Proved the benefits of Brussels sprouts in the following cases:
- helps to reduce the level cholesterol,
- improves eyesight, prevents damage to the retina by finding large amounts of zeaxanthin, lutein and vitamin A,
- beta-carotene and vitamin C present in the coaches effectively fight the risk of respiratory diseases, which is especially important in the winter,
- has an impact to work the brainis a means of preventing Alzheimer's disease by finding vitamin A,
- thanks to the indole-3-carbinol in Brussels sprouts, this vegetable is effective in preventing breast cancer, as well as other types of cancer due to the presence of substances such as isothiocyanates,
- effective as a prophylactic against the occurrence of diseases of cardio-vascular system.
How to freeze brussels sprouts for the winter? To freeze should carefully select vegetable products.
Kochanchik, which do not exceed 2 cm in diameter, without the presence of mechanical damage and rot, as well as signs of lethargy. To learn how and in what time it is necessary to remove the crop of Brussels sprouts from the garden, you can learn from our article.
After the vegetables have been inspected and sorted, it is necessary trim the stem - it does not represent nutritional value.
After that, you can begin to prepare the Brussels sprouts to freeze. You will need:
- pan in which blanching will occur,
- colander or sieve
- cooling water tank filled with ice water
- some cloth or paper towels to dry products,
- freezing tray
- freezer storage bags - best fit bags with a clasp.
After preparation, you can begin the process of freezing. How to freeze brussels sprouts:
- pour in the pan prepared for blanching, water - at the rate of 3 liters of water per 1 kg of product,
- after boiling water, we drop prepared kochanchiki into it and cook for 2-3 min,
Important! If in the fridge, there is such a function as “Fast freezing”when the temperature in the chamber drops to -22, or even 24 degrees, then this mode should be applied. This will get the highest quality product.
In this form, frozen Brussels sprouts should be stored in a freezer at a temperature not higher than -18 degrees. So this product can be stored for up to a year..
Information on how to freeze for winter at home other types of cabbage, such as cauliflower, white cabbage or broccoli, you can find on our website.
Benefit or harm
Brussels sprouts are highly valued in cooking for a combination of low calorie and high nutritional value. It also contains many substances necessary for the human body. The structure includes:
- Vitamins A, C, B1, B2, B6, E and PP,
- Trace elements: potassium, calcium, magnesium, sodium, phosphorus, iodine, iron, molybdenum, zinc, fluorine, copper, manganese, cobalt,
- Folic and ascorbic acid,
- Beta carotene
- Vegetable protein.
- Excellent prophylactic with elevated pressure and heart rhythm disorders,
- Prevents the formation of malignant tumors,
- Improves brain activity and memory
- Increases immunity
- Lowers cholesterol
- It has a beneficial effect on vision,
- Reduces the likelihood of birth defects in children
- Helps to lose weight.
When selecting cabbage for freezing, it is necessary to carefully examine all the roaches and opt for elastic and dense, with a diameter of not more than two centimeters. The upper leaves should be fresh and without dark spots, no rot on the coaches and on the stem, without mechanical damage. Larger instances can be cut in half, it will not affect the taste.
- Repeated freezing of cabbage is not recommended, thawed should be immediately used in cooking,
- Cabbage does not require defrosting, it can be subjected to heat treatment in frozen form.
To prepare the vegetable for freezing you will need:
- Blanching pan,
- Colander or strainer,
- Dishes with ice water for cooling,
- Paper towels,
- Container for freezing,
- Packs with clasp.
Method of storage of Brussels sprouts:
Dried coaches laid out on a tray, baking tray or flat plate in a single layer, and placed in the freezer for 1-2 hours. So they do not stick together among themselves. It will be convenient in the process of cooking, or when you need not the whole portion, but a small part of it.
Frozen heads of cabbage poured into the package. We must try to keep as little air as possible in it.
If your freezer has a quick freeze function, then you should use it. With fast freezing, more nutrients are stored in vegetables.
For freezing it is not necessary to cut off all cabbage at once. This can be done in stages. First, those Kochchiki that are located on the lower part of the trunk, then in the middle ripen completely. You can first cut and freeze the Brussels sprouts, which started at the bottom. Then after a week, trim the middle forks, and then the upper ones. The heads on the top will have time to grow up and finally mature.
When phased freezing portions on packages, it is desirable to stick the labels on which the date is indicated. This will allow to use in the first place those forks that were frozen before.
Brussels sprouts can be frozen both separately and mixed with other vegetables. This is especially suitable for large coaches, which had to be cut into several pieces. For this assortment, peas and corn, carrots and sweet peppers are good companions. And you can mix in one package Brussels sprouts, color and broccoli. Vegetable stew, cooked from assorted with the addition of tomatoes and spices, turns out to be delicious both as a side dish and as a separate dish.
Are nutrients preserved during freezing
Fresh heads of Brussels sprouts are valued in cooking for a harmonious ratio of low calorie and high nutritional value. The product contains folic and ascorbic acids, tocopherol, niacin, riboflavin, thiamine, retinol, beta-carotene. In addition to essential vitamins, the vegetable contains potassium, calcium, magnesium, sodium, phosphorus, iodine, iron, molybdenum, zinc, fluorine, copper, manganese, and 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 processing, 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, arrhythmia, 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 functions of the body, which is especially important in the autumn-winter period.
- And, fifthly, small kochanchiki contribute to the removal of cholesterol from the body and have a beneficial effect on the organs of vision.
For further work with cabbage you will need:
- a large pan for blanching vegetables,
- sieve or colander,
- spacious capacity for cooling vegetable products,
- cloth or paper towels to dry the heads,
- freezer tray
- plastic bags with zippers for storing kochanchikov.
Before you freeze the 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, the cabbage should 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:
- 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.
- Put the container on the fire and wait until the water boils.
- 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.
- While the vegetables are blanched, pour ice water into another container (you can even add ice cubes).
- After the specified blanching time, quickly drain the boiling water and pour the cabbage into the freshly cooked dishes.
- Wait for the billet to cool, and in the meantime spread out paper or cloth towels to dry the vegetables.
- Remove the cooled cabbage from the water and place it on towels so that the glass has excess water.
- When the heads are completely dry, put them in one layer on the freezer tray and send them to the freezer.
- 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 lower the temperature to -22. - 24 ° C.
- 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.