What can you cook with broccoli recipes? Broccoli and cauliflower: recipe, cooking features and recommendations. Stew with chicken and vegetables in the oven

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Cabbage “weapon” - sulforophane, isoflavones and other phyto-elements - act against oncology!

When we talk about nutrition that can prevent the development of the inflammatory process (and cancer is primarily one of these), we must remember that the decisive role here belongs to plant-based products that contain a lot of fiber and have a strong antioxidant effect. Vegetables and fruits should be included in the diet leading place. The task is not the easiest, and its solution will require changes in the usual stereotypes regarding nutrition issues. You will have to, if not forget about pasta, spaghetti and other bread and flour dishes, then learn to perceive them as some addition to the main vegetable diet. This is especially true for products that contain simple starchy carbohydrates, obtained using white flour, refined white rice, mashed potatoes, etc. This type of carbohydrate contributes to the occurrence of an inflammatory process in the body. The development of cancer, cardiovascular diseases, and type 2 diabetes is associated with it. Increasing the amount of green vegetables in the diet (especially if possible) in combination with can bring maximum benefit to the body.

In this issue, I have prepared for you a selection of recipes for hot dishes made from cruciferous vegetables, leaders in the ranking of anti-cancer food products:

Broccoli Puttanesca

Broccoli pesto + penne pasta

Cauliflower Stew

Broccoli Puttanesca

In this recipe, broccoli acts as pasta - spaghetti.

Ingredients:

1 head of broccoli, cut diagonally into large florets.
2 tbsp. olive oil
2 medium onions, coarsely chopped
2 cloves garlic, finely chopped
5 cherry tomatoes, halved
a few capers (to taste)
6 or more kalamata olives, unpreserved, halved
approximately 400 - 500g of tomato sauce for spaghetti (preferably with low salt content) or you can replace 400g with a can of canned lightly salted tomatoes and add Italian herbs

Preparation:

In a small saucepan, steam broccoli until bright green (5 minutes). Do not overcook!
In a large frying pan, fry the onion over low heat. Do not allow the oil to “smoke”! (Then you'll have to start all over again.) Add the garlic, then the olives. Pour in tomato sauce. Add tomatoes and capers. Cook on low heat.
Place broccoli on a serving plate. Remove sauce from heat. Drizzle over the top of the broccoli.

Nutritional properties: Energy value 205 cal, Fat content 11g, sat. 2g, carbohydrates 24g, fiber 4g, protein 4g, sodium 188 mg, vitamin A 52%DV, calcium 8%DV, vitamin C 99%DV, iron 10%DV.

Broccoli in garlic sauce + spaghetti

Adapted from The Pasta Book, 2002

2 servings

Ingredients:

100g whole grain spaghetti or whole grain cereals (barley, brown or wild rice, quinoa)
125g broccoli or cauliflower florets (can be fresh frozen)
1 tbsp fresh basil or ½ tsp. dry
1 tsp melted butter
2 tbsp olive oil
2 cloves garlic, halved lengthwise
2 tbsp grated Parmesan cheese
ground or hot cayenne pepper (optional and a little)

Preparation:

In a large saucepan of boiling water, cook pasta according to instructions.
Meanwhile, in a medium saucepan, steam broccoli or cauliflower for 4 to 5 minutes until softened.
Heat in a large deep frying pan melted butter and olive oil. Add the garlic and fry it, stirring, until golden brown (about 5 minutes). Remove the garlic and discard.
Place broccoli or cauliflower into butter mixture. Stir and heat.
Add freshly cooked spaghetti and cheese. Mix all. Sprinkle with pepper if desired and serve immediately!

Nutritional properties: Energy value: 358 cal, fat 18 g, sat. 4 g, cholesterol 9 mg, carbohydrates 42 g, fiber 3 g, protein 11 g, vitamin A 40% DV, vitamin C 98% DV, calcium 11% DV, iron 15% DV.

Broccoli pesto + penne pasta

6 servings

If you have fresh basil, you can also add it to the pesto. More taste!

Ingredients:

500g small broccoli florets (about 3 cups)
1/2 cup walnuts, lightly toasted
1/3 cup Parmesan cheese, freshly grated
1 clove of garlic
juice of 1/2 lemon
1/3 cup olive oil (extra-virgin)
250g whole grain pasta (penne, fusilli, farfalle)
100g spinach (can be frozen), chopped
handful of black olives (kalamata), pitted
Parmesan cheese for serving

Preparation:

Fry broccoli in a frying pan with 1 tsp. olive oil for 5 minutes.
Save a few florets of broccoli and place the rest in a blender or food processor along with the nuts, Parmesan cheese, garlic, lemon juice and salt. Grind, pulsing and adding olive oil little by little. Bring to desired taste, adding more lemon juice and salt if necessary.
In a large saucepan of boiling water, cook pasta until al dante. Drain the water, place in a deep dish, combine with spinach. Gently stir in about half of the cooked broccoli pesto. Add more if needed to taste.
When serving, place the olives on top and the previously roasted broccoli, sprinkled with Parmesan cheese.

Nutritional properties: Energy value 379 cal, fat content 22 g, saturation 4 g, cholesterol 6 mg, carbohydrates 38 g, fiber 5 g, protein 13 g, vitamin A 82%, vitamin C 138%, calcium 13%, iron 19% of the daily value.

3 tbsp. l. olive oil

2 cloves garlic, cut into 4 cloves

1 cup chopped onion

1 can (500g) canned tomatoes (preferably lightly salted) or tomato spaghetti sauce (low salt)

sea salt and a mixture of Italian herbs

Preparation:

Divide the cauliflower into small florets. Remove the skin from the stems and chop them into small pieces. Steam until softened (5-6 minutes).
Heat olive oil in a medium frying pan and add garlic. Soak in oil until a strong garlic aroma appears. The garlic should be slightly fried. Remove with a slotted spoon and discard.
Place onion in a frying pan with oil. Add tomatoes and cook for 15 minutes. Add cauliflower. Bring to taste with spices and salt-replacing herbs. Salt to taste. Using a blender, you can grind it to a puree.
You can serve it as a separate dish or with porridge (whole pearl barley, brown rice or whole grain spaghetti).

Nutritional properties: Energy value: 165 cal, Fat content 10 g, saturate 1 g, cholesterol 0, carbohydrates 17 g, fiber 6 g, protein 4 g, vitamin A 3%, vitamin C 136%, calcium 8%, iron 11%.

Daily Values (DV) are based on a daily requirement of 2,000 calories per day..

Bon appetit!

Cabbage, including cauliflower and broccoli, occupies an increasingly important place in the modern diet. These similar garden plants are distinguished by their remarkable taste, richness in microelements and vitamins.

Meet the relatives of garden cabbage

Genetically, both cauliflower and broccoli are related ordinary white cabbage. They are one of the most popular vegetable crops, distinguished by their excellent taste and richness in nutrients. They became widespread in Europe in the Middle Ages. They are believed to have Syrian roots. Cauliflower was grown in England, Holland, and Italy. In Germany, its share is a tenth of the area occupied by vegetables. In the 18th century, it was an exotic food product among the Russian nobility. At the same time, broccoli was discovered in Europe.

Today, these crops are grown on a large scale in China, India and Japan, on the American continent. Moreover, the combined production in China and India accounts for about three-quarters of the world’s cabbage harvest. Its largest producers after them are Italy, Spain, Israel, France and Türkiye.

The dietary properties of these subspecies of cabbage, the content of substances beneficial to humans and taste are higher than that of white cabbage itself. In them significantly more vitamin C and protein. They also contain a high content of vitamins A, B1, B6, and PP. They are rich in potassium, calcium, phosphorus, magnesium, sodium and iron. Sugars, fiber and starch are present. The richness of their biochemical composition makes these vegetables unique food products and therapeutic and prophylactic agents.

It is an annual plant with a round stem that can reach a height of 20-70 cm, in broccoli 60-90 cm. In cauliflower, dense flower buds or heads of twisted apical shoots are used for food. Such heads can be round or slightly flattened. Their color can vary from green tones to purple, yellowish and snow-white. At the top of the broccoli stem, flowering branches with groups of small green buds are formed. The small loose heads with buds are cut off for consumption before the buds develop into yellow flowers. Such buds are not suitable for food.

When growing cauliflower, it is necessary to maintain the optimal temperature in 15-18 degrees. For broccoli, a damp, non-hot climate with a temperature of 18-23 degrees. Cauliflower reaches its ripeness within three to four months from emergence. The harvest from it can be harvested within a month or more, while for white cabbage this period is a maximum of two weeks. A sign of the quality of this cabbage is the dense and heavy head of green leaves.

To harvest broccoli, it must be cut when the bud head reaches 10-15 centimeters in diameter. When cut, new heads often develop from the lateral processes. This allows harvesting to take place over several months, even in mild winters.

The conditions for a good harvest are:

High-quality seed fund.
Fertile soil.
Sufficient amount of sunlight.
Application of a complex of organic and mineral fertilizers.
Compliance with agricultural technology during cultivation.
Smart storage technology.

For delicious food and health

Both types of cabbage are valued for excellent taste and dietary qualities. In this case, the heads are subjected to culinary processing, often cut into pieces for convenience. They are usually boiled first. In order for the cabbage to retain its attractive appearance when cooked, a little sugar is poured into the water. An extraordinary taste is acquired if it is prepared in this way in mineral water. Gourmets believe that cabbage with butter and egg sauce has an exquisite taste.

Options for eating can be very different. Including:

Stewed or fried with meat.
Stews are prepared with potatoes and other vegetables.
Season with various sauces, butter or vegetable oil.
The heads, flowers and leaves are fried in batter and breadcrumbs.
Used to prepare delicious and nutritious soups and broths.
Canned separately or together with other vegetables.
Freeze as part of vegetable mixtures.

In broccoli the taste is more refined than cauliflower. Therefore, it is not recommended to overcook it. It is believed that it is best cooked in a double boiler or blanched. After that, it makes excellent salads and casseroles. Various soups have a delicate taste.

And in cauliflower and coarse broccoli low fiber. Therefore, it almost does not irritate the gastric mucosa and is easily digested. This makes them useful in the treatment of diseases of the gastrointestinal tract, including in children. They contain substances that prevent the development of cancer cells, reduce the likelihood of cardiovascular diseases, and help strengthen the immune system.

What is the difference

Despite their genetic connection, broccoli and cauliflower have significant differences.

By appearance Cauliflower inflorescences can be predominantly white with shades. Broccoli buds used for food are green, sometimes purple. Its stem is significantly higher than that of cauliflower, and its inflorescences are larger.
When growing cauliflower is more capricious, demanding on temperature, soil quality, fertilizers and light. Broccoli is more stable, does not require special soil, and watering is mainly important for it.
To grow a crop, Broccoli takes less time than for cauliflower. For the heads to appear for collection, a month from the day the seedlings are planted is enough. It is twice as productive as cauliflower.

inferior to broccoli in terms of vitamins and microelements

Dear readers! Why has broccoli become the favorite vegetable on our table? The answer is obvious: this is a very tasty and healthy vegetable for our health, it contains many useful substances: vitamins, minerals, biologically active substances. In addition, preparing it is not at all difficult. And your family will appreciate your efforts when you put a salad, puree soup or casserole with this amazing vegetable on the table. In this article you will find recipes for cooking broccoli that can be prepared quickly and tasty, as well as how to cook it correctly. So, read on.

I'm sure that someone passes by the broccoli counter in the store only because they don't know how to cook it properly. And this cabbage is prepared quite easily and simply. Here are some cooking rules:

Boiled

If you bought a whole head of fresh broccoli, you need to separate it into small florets. Frozen vegetables are usually already ready to cook.

Place the cabbage florets into boiling salted water. If the cabbage is fresh, cook for 3-5 minutes, frozen cabbage a little longer - 7-10 minutes. There is no need to overcook the cabbage, otherwise it will become too soft. At the end of cooking, drain the water and rinse the cabbage with water, although this is not necessary.

Steamed

This method of preparing cabbage is suitable for dietary nutrition. Place the inflorescences on the steamer rack, which will be ready in 10-15 minutes. And if you want the cabbage to remain a little crispy, reduce the cooking time to 5-7 minutes. Fresh inflorescences will be ready a little earlier than frozen ones.

Blanching

Place the inflorescences in a colander and plunge into boiling salted water for 3-5 minutes, then rinse with cold water. With this method of cooking, the color of the cabbage will remain the same green and beautiful. Of course, the larger the inflorescences, the longer it will take to blanch.

The calorie content of broccoli prepared in this way is small, only 27-28 kcal per 100 g of product. Boiled or steamed cabbage is a good side dish. You can sprinkle it with oil, or you can do without it.

Broccoli recipes - quick and tasty

What can you cook from cabbage inflorescences? These include salads, puree soups, various casseroles, and smoothies... Then you will find out what you can cook from broccoli, read on!

Vegetable salad

Required Products:

Broccoli
Cauliflower
Capsicum
Greens (dill, parsley, )
Dressing: sour cream, mayonnaise or vegetable (any) oil
Hard cheese

I don’t indicate the number of ingredients, you can take as many of them as you have available.

Preparation: lightly boil the vegetables in salted water, then drain in a colander to drain. Leave for a few minutes to allow the moisture to evaporate. Tear the greens into the salad bowl with your hands, add boiled vegetables, if desired, you can add grated cheese and season with sour cream or butter. Sour cream can be slightly diluted with soy sauce, it will also be delicious.

Broccoli salad with chicken

Required Products:

Broccoli – 200-300 g,
Half a boiled chicken breast,
Sour cream for dressing,
Hard cheese – 50 g,
Greenery,
Walnut kernels – 50 g.

Preparation:

Boil the chicken breast, cool and cut into strips,
Fry the cabbage in a frying pan with a little oil for 8-10 minutes, place on a paper napkin to remove excess fat,
Grate the cheese on a coarse grater.

Mix all ingredients, add dressing or sauce, stir gently. Place in a beautiful salad bowl and garnish with herbs on top.

Broccoli salad with red fish

Required Products:

Fresh broccoli – 300 g,
Lightly salted salmon, or trout, or pink salmon - 150-200 g,
Processed cheese – 1 pack,
Sour cream or mayonnaise for dressing.

Preparation:

Divide the cabbage into small florets. If you have frozen broccoli, first thaw it at room temperature, rinse it under the tap and dry it.

Cut the fish into small pieces. Grate the cheese on a coarse grater. Mix cabbage, fish and cheese, season with sour cream or mayonnaise, and decorate with herbs on top.

Salad dressings

Broccoli salads can be dressed with anything, everything will be compatible and tasty. Sour cream or sour cream diluted with soy sauce is suitable for this purpose, and soy sauce alone will not spoil the taste of the salad.

You can make the sauce as for (mustard, lemon juice and a little olive oil). Olive or sunflower oil will also not spoil the taste of the salad, just like yogurt or mayonnaise.

It's just a flight of fancy! Of course, the main ingredient in these casseroles will be broccoli. And you can add anything to it: cauliflower, green beans, pumpkin, carrots, chicken, ham, mushrooms... Each time you add different products to the casserole, you will have a different casserole each time, which will never get boring.

Preparation:

To prepare casseroles, we take enough vegetables so that their total mass is no more than 500 grams. The result should be approximately 6 servings.

Place the broccoli and other products (you can even take just one cabbage) in a baking dish or on a small baking sheet greased with vegetable oil. For spiciness, you can squeeze out 1-2 cloves of garlic, but this is not necessary, and garnish with slices of fresh tomatoes (also optional). Pour the filling on top: beat 2 eggs with 1 glass of sour cream or cream, you can sprinkle grated cheese on top.

Place in the oven at 180º for 30-40 minutes. Make sure the crust doesn't brown too much. The casserole can be served hot or cold. When serving, the casserole can be topped with sour cream.

Broccoli soup

To prepare puree soup, you can use broccoli alone or add other vegetables to it: zucchini, pumpkin, carrots, potatoes. I offer you a recipe for the preparation of which one cabbage was used.

Required Products:

Broccoli – 500 g,
1 medium carrot
onion head,
1 glass of cream,
1 processed cheese,
Salt, oil.

Preparation:

Separate the cabbage into small florets and boil in salted water for 10 minutes until it becomes soft. Cut the carrots and onions into small pieces and fry in oil until golden brown.

Pour half of the broth with cabbage into a separate cup (we may need it), add fried carrots, onions, and grated cheese to the cabbage. Leave for 5 minutes so that the cheese disperses, and then beat everything into puree with a blender, or, if you don’t have one, with a masher.

Add cream to the resulting mass, salt and pepper. If it seems that the soup is thick, you can add a little broth that we poured out. Put it on the fire again, bring the soup to a boil, boil for 2-3 minutes and remove from the heat. The puree soup is ready. When serving, add croutons to the soup and sprinkle with herbs.

This is a delicious dish that both adults and children will enjoy. It's quite simple to prepare, the main thing is that there is batter in this dish. I will give you 2 recipes for batter: one with eggs and cream, the other is more suitable for vegetarians or during fasting.

Recipe No. 1

2 eggs,
Cream – 50 ml,
A pinch of salt, ground pepper, curry, a clove of garlic passed through a garlic press - to taste.

For beauty and taste, you can add finely chopped dill.

Break the eggs into a deep bowl, stir them well, add cream, salt and spices, stir again, and then gradually add flour, stirring the mixture well so that there are no lumps. The result should be a mixture resembling liquid sour cream. Place in the refrigerator for a few minutes.

Recipe No. 2

Flour – 4 tablespoons (about half a cup),
Cold water – 5-6 tablespoons,
A pinch of salt.

Add salt to the flour, and then gradually add cold water, stir thoroughly so that there are no lumps. For taste, you can add finely chopped dill, crushed garlic, and ground pepper. Place the prepared batter in the refrigerator for a few minutes.

Place the broccoli, boiled in salted water until tender, in a colander to drain the water, and then onto a paper towel to absorb the remaining moisture.

Pour vegetable oil into the frying pan and wait until it is well heated. Then take the inflorescence with a fork and dip it in the batter and immediately lower it into the hot oil. Using a slotted spoon, carefully turn the florets over so that they fry evenly until golden brown on all sides. Remove the finished inflorescences from the oil with a slotted spoon and place them on a paper towel to absorb the remaining oil. Place on plates and serve.

I found a video with a recipe for cooking broccoli with garlic. Try it, it’s actually very simple and delicious!

Dear readers! If you want to lose weight, and this is also good for health, similar recipes for preparing broccoli dishes will help you. I have already written about the benefits of broccoli. Perhaps you have your own cooking recipes, share them in the comments, I will be very grateful to you. I don’t know about you, but now every day I try to cook one of the above recipes. And I advise you!

My dear readers! I am very glad that you visited my blog, thank you all! Was this article interesting and useful to you? Please write your opinion in the comments. I would really like you to also share this information with your friends on social media. networks.

I really hope that we will communicate with you for a long time, there will be many more interesting articles on the blog. To avoid missing them, subscribe to blog news.

Be healthy! Taisiya Filippova was with you.

Proper nutrition has been a concern for many people lately. It is based on vegetables. A real storehouse of vitamins is cabbage: white cabbage, Brussels sprouts, Peking cabbage, kohlrabi, broccoli, cauliflower. Today we’ll talk about the last two, because dietary dishes made from broccoli and cauliflower are very healthy.

Externally, broccoli is very similar to cauliflower. This is all the better, because in one dish they look better, almost like one whole. In terms of the content of nutrients, broccoli is significantly superior to its rival, and therefore dishes with it are inferior to it in nutritional value.

Having figured out which of them is more nutritious, let's consider preparing dishes from cauliflower and broccoli. It is very important not to overcook the cabbage. For broccoli florets, blanching is enough, but not long cooking.

Autumn is in full swing. The harvest has ripened in the gardens and vegetable gardens, and the time has come to collect vegetables and fruits. This means that delicious vegetable dishes began to appear on our table more often. And it’s right, tasty and healthy!

Today I want to suggest some delicious healthy cauliflower and broccoli dishes. So, here are the ones I picked from cauliflower and broccoli:

Vegetable gratin

To prepare it, you will need: 600-700 grams of cauliflower, approximately 400 g of broccoli, a small piece of ham, two eggs, 100 g of hard grated cheese, 200 ml of cream, 2 tbsp. l. peeled sunflower seeds, 0.5 tsp. grated nutmeg.

Divide the cauliflower and broccoli into florets and wash them thoroughly under running water. Pour over salted boiling water, cook after boiling for about 5 minutes, then drain in a colander.

Transfer the cabbage to a greased baking dish. Cut the ham into small strips and place between the florets. Separately, lightly beat the eggs with half the grated cheese. Salt the cabbage to taste, pepper, sprinkle with nutmeg, pour in the egg mixture, sprinkle with the remaining cheese and seeds. Place the dish for baking in an oven preheated to 200 degrees for 20 minutes.

Casserole in creamy sauce

To prepare this delicious dietary dish you will need: 400 g each of broccoli and cauliflower, 0.5 l. not very heavy cream, 100-150 grams of cheese, 1 tbsp. flour and butter.

Disassemble the cabbage into inflorescences, wash, cook for 10 minutes, and drain in a colander. Place vegetables in a greased pan. Melt it, add flour and fry a little. Add cream and bring to a boil. Add grated cheese and wait until it melts. Salt and pepper the sauce, pour over the cabbage. Place the vegetables in a preheated oven, bake at 180 degrees for 20 minutes.

Stewed vegetables with pineapple

To prepare broccoli and cauliflower dishes with pineapple you will need about 50 g of canned pineapple, a couple of sprigs of fresh cilantro, half a peeled lemon, 1 tsp. starch, 200 grams of cabbage, half a bell pepper and 1 tbsp. sunflower oil.

Place the cabbage in boiling water for a minute and drain in a colander. Cut the pepper into strips and fry a little in boiling vegetable oil. Meanwhile, grind lemon zest, cilantro, and pineapple pieces in a blender.

Place the contents of the blender into a heated frying pan, add starch, stir thoroughly. Simmer over low heat until thickened. Add the cabbage to the sauce and simmer for another 5 minutes.

Place the finished unusual and very appetizing dish on plates, garnish with strips of sweet pepper.

I will also offer broccoli and cauliflower dishes made from only one type of cabbage. However, recipes for dishes with cauliflower can always be supplemented with another type of this vegetable, and vice versa, because they go together so well.

Oriental stewed broccoli with mushrooms

Let's start preparing broccoli dishes by preparing 500-700 g of broccoli, 30 g. dried Chinese mushrooms, two onions, a small piece of fresh ginger, 200g. tofu curd cheese, 4 tbsp. soy sauce, 3 tbsp. grated almonds, 2 tsp. starch, 1.5 cups vegetable broth, vegetable oil, sugar, salt.

First fill the dry mushrooms with water, when they are soaked, chop them finely. Peel the onion and ginger and slice thinly. Wash the broccoli and divide it into florets. Pour a little sunflower oil into a deep frying pan, heat it, add all the vegetables except mushrooms, fry for 3-4 minutes. Then add sliced tofu cheese, add mushrooms, pour soy sauce, add a pinch of sugar.

After 1 min. pour in the vegetable broth, cover with a lid, simmer over low heat for 10 minutes. At this time, dilute the starch with cold water and pour into the pan, stirring thoroughly. Chop the almonds, fry them in a clean frying pan without oil, add to the vegetables. Simmer for another 1 minute. Serve boiled fluffy rice as a side dish.

Cauliflower with pasta

For this dish you will need 300 grams of cauliflower and pasta or horns, 2 tbsp. fresh butter, two onions, 1 tbsp. tomato paste, the same amount of salt, flour and pepper.

Cook the cabbage in salted boiling water for 2 minutes, drain the water through a colander, put the pasta in the vegetable broth and cook it.

Fry finely chopped onion in butter, add tomato paste, after 2 minutes add flour, pepper, simmer for another couple of minutes. Drain the pasta in a colander and add the broth to the pan; cook for 5 minutes until the resulting sauce thickens.

Place the pasta on a plate, place the cauliflower around the edges, and pour the sauce on top.

In conclusion, I will say that cooking dishes from broccoli and cauliflower, due to the variety of beneficial substances in them, is recommended for people with cardiovascular diseases. In addition, it has long been proven that their regular use helps the nervous system successfully deal with stress.

There are many successful recipes for cooking broccoli. Among them there are options for delicious soups, salads, appetizers and hot dishes. Having studied such recipes, the housewife will be able to make her daily menu more varied and interesting.

Broccoli can be quickly and easily turned into a delicious first course. Soups with it always turn out to be the most tender and at the same time satisfying.

Broccoli and cream soup

Ingredients: 420 g broccoli, 90 ml cream, a pinch of nutmeg, a large spoon of butter, onion, table salt, freshly ground black pepper.

Directly in a saucepan, onion cubes are fried in butter until golden brown. If you overcook a vegetable, the soup will taste bitter.
Cabbage inflorescences along with a glass of boiling water are sent to the onions. The ingredients are cooked until the broccoli is soft.
The resulting mass is blended with a blender, salted, and sprinkled with spices.

All that remains is to pour the cream into the broccoli soup and heat it without bringing it to a boil.

With melted cheese in a slow cooker

Ingredients: 270 g cabbage, 1 tbsp. chicken broth, salt, 120 g processed cheese without additives, onion, a pinch of ground black pepper.

Chopped onions are fried in a saucepan until deliciously brown. Add raw broccoli florets to it and cook the ingredients together for a couple of minutes.
The broth is poured in. The mass is salted and cooked over low heat for 8 - 9 minutes.
Place small pieces of cheese in a saucepan and add pepper.
When the cheese has melted, you can puree the mixture.

The soup is brought to a boil, cooled slightly and poured into plates.

Original first course with bacon

Ingredients: 1 liter of any broth, 2 large spoons of sifted flour, 1.5 tbsp. medium-fat cream, a handful of canned corn, 280 g broccoli, 120 g bacon, 3 potatoes, an onion, salt, a pinch of dried thyme and pepper.

Small pieces of brisket are fried in a saucepan in any fat for 6 - 7 minutes. Next, add onions to them. Together, the products are cooked until the vegetable cubes are soft.
Pour flour into a saucepan. Frying the food with constant stirring continues for another half a minute.
The broth is poured in, potato blocks and salt are added.
After another 12 minutes, broccoli florets, spices, corn are placed in the container, and all the cream is poured in at once.
Cooking lasts 7 - 8 minutes.

The finished soup is poured into deep bowls.

Lenten cream soup

Ingredients: a head of broccoli (about half a kilo), 160 g of potatoes, half a liter of filtered water, half a glass of coconut milk, a bowl of large shrimp, salt, seasonings. How to prepare lean creamy broccoli soup with seafood is described below.

The potatoes are cut into medium pieces, filled with water and sent to boil.
After 10 minutes, cabbage is added to the potatoes. The mixture simmers over medium heat until the vegetables soften.
The finished ingredients are pureed.
Coconut milk, salt, and seasonings are added to the broccoli and potato puree.
The shrimp are cooked separately until tender.

The finished treat is poured onto plates and decorated with seafood.

Broccoli soup in a slow cooker

Ingredients: 1 pc. onions, carrots and bell peppers, 2 small tomatoes, 4 potatoes, 240 g cabbage, 70 g long rice, bay leaf to taste, 2 liters of meat broth, salt, aromatic herbs.

All vegetables (except potatoes) are randomly chopped and immediately placed in the bowl of the “smart pan”. In the roasting program they are cooked until soft.
Next, add potato cubes to the listed ingredients, add well-washed cereal and broccoli florets.
The products are poured with broth, bay leaf, salt and aromatic herbs are added to them.
In the “Soup” mode, the dish is cooked until the potatoes and rice are soft.

The meal is served for lunch with fresh herbs.

Chicken soup with cabbage

Ingredients: chicken breast, half a kilo of broccoli, 2 potatoes, onions, 2 carrots, 60 g butter, a bunch of fresh dill, 4 - 5 allspice peas, salt.

The breast is boiled in water with pepper and salt for 20 minutes. During the process, foam must be periodically removed from the surface of the liquid.
The finished meat is removed from the bone and finely chopped.
Chopped vegetables along with chicken are lightly fried in butter.
Next, the potato cubes are fried and placed in the still hot broth. After the soup boils, cabbage inflorescences are poured into it.

Cover the dish and cook for 12 - 14 minutes. If necessary, you can add salt to it.

Soup recipe for little ones

Ingredients: 1 liter of water, 1 pc. carrots and onions, 2 cups rice, 300 g broccoli, salt.

The water is brought to a boil and salted.
Grated carrots, well-washed rice and a whole onion are immediately sent into it.
After 15 minutes, you can add broccoli florets to the soup.
After another 10 - 12 minutes, the treat for the little ones is completely ready.

If desired, children's soup can be pureed.

Broccoli main courses

Broccoli is a great side dish option. It turns out tasty, low-calorie and healthy. But the cabbage under discussion can also be used to make omelettes, pie, casseroles and even cutlets.

How to steam broccoli in a slow cooker?

Ingredients: a kilo of cabbage, 2 - 3 garlic cloves, half a lemon, 4 tbsp. l. olive oil, 3 tbsp. l. soy sauce, mixture of peppers, salt.

Broccoli is washed, gets rid of the thick, tough stem and is divided into inflorescences.
The resulting parts are placed in a special container for steaming and sent to a multicooker, the bowl of which is filled with water.
Steam the vegetable for 8 - 9 minutes.
In a frying pan, chopped garlic and a mixture of peppers are fried in heated olive oil. Literally half a minute later, squeeze out lemon juice and pour in soy sauce. The ingredients are mixed and removed from the heat.

Ready-to-steam broccoli in a slow cooker, sprinkle with salted sauce from step four and serve for lunch.

Stewed in creamy sauce

Ingredients: 820 g cabbage, 1.5 tbsp. thick sour cream, 4 tbsp. l. light mayonnaise, 3 garlic cloves, salt, spices, several fresh basil leaves.

Broccoli is divided into inflorescences and sent to cook for 5 - 6 minutes in salted boiling water. The cabbage should only be half-ready.
Basil is finely chopped and mixed with sour cream and mayonnaise. The mass is salted, spices and crushed garlic are added to it.
Semi-finished broccoli is placed in a frying pan and poured with sauce. Under the lid, the vegetables will simmer for 8 - 9 minutes.

Cooked broccoli in creamy sauce is served hot for dinner as an independent dish or side dish.

Frittata (omelet) with broccoli, asparagus and sun-dried tomatoes

Ingredients: 120 g cabbage, the same amount of asparagus, 60 g frozen green peas, 5 sun-dried tomatoes, 20 g cheese, 3 large eggs, salt, ground black pepper.

Beat the eggs with a whisk, combine with grated cheese and a little salt and pepper.
The resulting mass is poured into a frying pan and cooked for 2 minutes. The top of the omelette will still be damp.
Cut tomatoes without oil, asparagus, broccoli florets are laid out on it, and peas are poured out. The dish goes into a preheated oven for 6 - 7 minutes.

Ready-made broccoli omelet is served for breakfast with various hot sauces.

Quiche with chicken and broccoli

Ingredients: a glass of first-grade flour, 5 large eggs, half a kilo each of chicken and broccoli, 90 g of butter, a glass of frozen green peas, a glass of full-fat sour cream, 2 tbsp. l. sweet mustard, 80 g cheese, 1 tbsp. l. table salt, a mixture of peppers.

Add one egg and softened butter to the sifted flour. The dough is kneaded, rolled into a ball, wrapped in film and put in a cool place for an hour.
Chicken, broccoli and peas are boiled until tender. Next, the ingredients are finely chopped and mixed.
The dough is rolled out thinly and placed in a round springform pan. It should have sides.
In a separate bowl, mix sour cream, remaining lightly beaten eggs, and mustard. The mass is salted and peppered.
The filling from the second step is laid out on the dough. Sour cream filling is placed on top.
First, the pie is baked for 20 minutes, then sprinkled with cheese and cooked for another 20 - 25 minutes. The optimal temperature is 170 degrees.

Ready-made quiche with chicken and broccoli is delicious both hot and cold.

Vegetables baked in the oven with cheese

Ingredients: 2 pcs. potatoes, carrots and chicken eggs, sea salt, 420 g broccoli, onion, 90 g Parmesan, 3 tbsp. l. sour cream, Italian herbs.

The baking sheet is covered with oiled foil. Cabbage inflorescences, carrot slices, onion and potato cubes are immediately placed on it.
Vegetables are sprinkled with salt and Italian herbs.
Beat eggs with salted sour cream. This mixture is poured into the contents of the baking sheet.
The top of the food is covered with foil and placed in the oven for an hour.

For another 10 minutes, the assorted vegetables with broccoli are cooked in the oven without coating after sprinkling with grated cheese.

Stew with celery

Ingredients: half a kilo of chicken, 400 g of broccoli, a stalk of celery, an onion, a glass of heavy cream, a pinch of ground chili, salt.

First, randomly chopped onions are fried in well-heated oil until soft. Then pieces of chicken fillet are laid out on it. Together, the products are cooked until the meat is whitened.
Next, add chopped celery and broccoli florets into the frying pan.
If there is not enough liquid in the container, you can add a little water. Together, the components are simmered under a closed lid for 6 - 8 minutes.
All that remains is to salt and pepper the mass, pour in heavy cream.
The dish will simmer for another 10 minutes until fully cooked.

Then the pan is removed from the heat. Its contents can be generously sprinkled with chopped herbs and served for lunch.

Casserole with cauliflower

Ingredients: a large inflorescence of two types of cabbage, an onion, 2 raw eggs, 90 ml of medium-fat sour cream, salt, a mixture of peppers, 80 g of cheese, a large spoon of butter.

Cabbage of two types is divided into inflorescences and cooked for 4 - 5 minutes until half cooked. The prepared vegetables are placed in a colander.
The onion is chopped into cubes and fried in hot oil.
To fill, beat the eggs with a whisk with sour cream.
The heat-resistant form is greased with softened butter. Cabbage inflorescences of two colors are laid out in it. Fried onions are distributed on top.
Vegetables are covered with filling.

This broccoli casserole takes just under half an hour to cook at 190 degrees. 6 - 7 minutes before the end of the specified time, sprinkle the dish with grated cheese.

Hearty pie with cabbage and cheese

Ingredients: 380 g broccoli, 110 g cheese, 2 large spoons of flour, 2 raw large eggs, salt, 230 g ready-made puff pastry, 230 ml full-fat milk.

The cabbage is divided into inflorescences and cooked for 6 - 7 minutes until soft. Then it is crushed with a knife.
The eggs are poured into the milk and beaten well. Salt (about 1 tsp) and all the flour are added to them. There should be no lumps in the mass.
The mixture from the previous step is brought to a boil and cooked with continuous stirring until thickened, 4 to 5 minutes.
The dough is lightly rolled out and placed in a round shape. Sides of about 1.5 cm are formed.
Broccoli is laid out on the dough and the thickened milk sauce is poured.
Cheese is rubbed on top.

The dish is baked for 17 - 20 minutes at medium temperature.

Lenten broccoli cutlets

Ingredients: 380 g broccoli florets (without thick stem), 2 tbsp. l. first-grade flour, 60 g of breadcrumbs, 5 boiled potatoes, salt, spices.

Broccoli florets are fried in any heated oil until tender.
Next, they are pureed in a blender along with pre-cooked potatoes.
Flour, salt, and spices are added to the mass.
Cutlets are made with wet onions, rolled in breadcrumbs and fried on both sides.

The resulting dish tastes better with sour cream and garlic.

Vegetable casserole with brisket

Ingredients: 320 g broccoli, large carrots, half a purple onion, 120 g smoked brisket, 3 large eggs, 60 g cheese, 1.5 tbsp. low-fat cream, half a bunch of fresh dill, salt.

The water is boiled and salted. Cabbage inflorescences are dropped into it for 2 - 3 minutes. Next, they are leaned back in a colander and watered with cold water.
The carrots are peeled and cut into half circles.
The mold is greased with oil. Boiled cabbage and pieces of smoked brisket are placed in it.
Shredded carrots and thin onion half-rings are randomly sprinkled on top.
Separately, beat eggs with salt and chopped dill. The resulting mixture is poured over the vegetables.
Grated cheese is poured onto the food.

The casserole is cooked for about half an hour at 200 - 210 degrees.

Broccoli, egg and cucumber salad

Ingredients: 420 g cabbage, 160 g fresh cucumbers, 2 boiled eggs, 3 sprigs of dill, 40 g walnut kernels, 40 g mayonnaise and 60 g unsweetened yogurt, 30 g cheese, salt.

Cabbage inflorescences are immersed in salted boiling water for 3 – 3.5 minutes. Next they are washed with ice water. This is necessary not only to cool the vegetable faster, but also to preserve its bright color.
For the dressing, mix unsweetened yogurt and mayonnaise, as well as finely chopped nuts and grated cheese. Add salt to taste.
The inflorescences of the finished cabbage are immediately laid out on a wide flat plate.
Next, large circles of fresh cucumbers and boiled eggs are distributed.
Cheese and nut dressing is placed on top of the products.

The finished broccoli salad is sprinkled with chopped dill and served immediately. Some cooks also add homemade wheat crackers to it.

How to cook cabbage in garlic batter?

Ingredients: 420 g frozen cabbage, 140 ml mineral water (carbonated), large chicken egg, 3 - 4 garlic cloves, table salt, ½ small. spoons of baking powder, 110 g of wheat flour.

The frozen cabbage is dipped directly into boiling water. After the water boils again, the broccoli cooks for another 3 minutes. Next, the cabbage is transferred to a bowl of cold water and ice, and then drained in a colander.
To make the batter as fluffy as possible, the egg components must be beaten separately. Using a mixer, the protein turns into a dense thick foam.
In a separate bowl, combine half of the carbonated mineral water, baking powder, all the crushed garlic, salt to taste, flour and the remaining yolk. The ingredients are mixed intensively. Next, the remaining mineral water is poured in and mixing is repeated, but less actively.
Whipped egg white is also added to the batter.
Broccoli florets are pricked with a fork, dipped into the dough and transferred to a container with boiling oil.

The finished broccoli in batter is removed from the fat with a slotted spoon and laid out on paper towels.

Salad with apple

Ingredients: 2 heads of broccoli, large carrots, sweet and sour apple, 1/3 purple onion, 80 g nuts, 90 g dried cranberries, 70 g each of sour cream and mayonnaise, 1 tbsp. a spoonful of lime juice, a pinch each of salt, freshly ground black pepper and granulated sugar.

You can use any nuts. Walnuts are perfect for this salad. The kernels are coarsely chopped and dried in a frying pan.
Raw broccoli is divided into florets, which are cut into medium slices. The carrots are chopped into thin long strips. Apples - in random pieces, onions - in cubes.
All prepared ingredients are collected in a salad bowl and sprinkled with dried cranberries.
For dressing, mix sour cream and mayonnaise. Freshly squeezed lime juice is poured into the sauces, salt, pepper and sugar are added.

Use a fine grater to remove all the zest from the lemon. The juice is squeezed out of the remaining part.
The poultry fillet is cut into small pieces and placed in a bowl. Citrus juice, crushed garlic, spices, salt, and olive oil are added to the chicken. The meat is left for 10 - 15 minutes.
The cabbage is disassembled into inflorescences, which are lowered into boiling water for 4 - 5 minutes. Next, they are laid out in a colander to remove excess liquid.
The prepared chicken is fried in well-heated oil until golden brown, then it is combined with cabbage. The mass is added with salt if necessary.
The dough is cut into 2 parts, each of which is slightly rolled out.
The first one is filled with chicken and broccoli. The filling is topped with grated cheese.
The layer is covered with the second part of the dough. The edges are securely pinched.

The future pie is baked for 17 - 20 minutes in an oven preheated to 200 degrees.

Original appetizer with tuna

Ingredients: 2 cans of canned tuna, a head of broccoli, 4 - 5 garlic cloves, 6 - 8 pcs. dried tomatoes, lemon, 2 tbsp. l. olive oil, a pinch of salt and freshly ground pepper, a handful of grated cheese to taste.

The cabbage is washed, disassembled into inflorescences, and boiled in boiling water until soft. Next, it is leaned back in a colander and dried.
First, chopped garlic is lightly fried in heated olive oil. Then dried tomatoes are added there. Salt and pepper the mixture to taste and cook for 3 – 4 minutes.
Fish disassembled into small pieces and boiled cabbage inflorescences are added to the tomatoes.

Before serving, the appetizer is sprinkled with freshly squeezed lemon juice and sprinkled with grated cheese to taste.

Chicken breast with broccoli in a slow cooker

Ingredients: 2 chicken breasts, 320 g of broccoli, 220 g of fat sour cream, rock salt, 1 - 3 garlic cloves, 130 g of cheese, table salt, spices.

The fillet is removed from the bones and lightly beaten. The workpieces are rubbed on all sides with salt and spices.
The garlic passed through a press is combined with sour cream.
Broccoli is divided into florets, which are finely chopped.
Cabbage is laid out on meat layers. The chicken is rolled up into envelopes and secured with toothpicks.
The meat is coated with sour cream and garlic and placed on a grill for steaming.
Water is poured into the bowl of the device.
In the “Steam” program, the dish is cooked for 60 – 70 minutes.

It’s delicious served for lunch with assorted vegetables.