In what form and how to properly freeze Brussels sprouts for the winter in the freezer

Brussels sprouts, in addition to excellent taste, has a huge range of vitamins and minerals, serves as a valuable source of protein and fiber. In order to use a vegetable for a long time, it is harvested in many different ways.

Let's figure out how to freeze Brussels sprouts in the freezer for the winter.

Can Brussels sprouts be frozen in the freezer?

Although Brussels sprouts differ in taste from their white "sister", they are in no way inferior to them in terms of content. fiber, vitamins and minerals.

Nutritionists recommend regularly including this vegetable in the diet, because its use has practically no contraindications. This is most important in winter, when the body is especially in need of vitamins. To always have Brussels sprouts on the table, they freeze them.

Reference. Experts say that when properly frozen, the product retains its flavor characteristics and a significant portion of its nutrients.

After defrosting, the cabbage loses its density, becomes a little softer and less crispy., loses its characteristic green color and turns slightly yellow. However, this does not affect its taste.

Choosing and preparing cabbage for freezing

It is recommended to choose green (not yellow) heads of cabbage without dark spots, hard and small (up to 2 cm in diameter), with tight-fitting leaves. They look like tiny white cabbage and do not have a spongy or puffy texture. Small fruits are the most delicate.

Important! Examine the heads carefully for insects, damage, rot, and other defects.

With a sharp knife, carefully separate the heads of cabbage from the stem, soak the cabbage for 10 minutes in warm water, and then rinse it under running water. A kitchen colander or large strainer is great for this. Then cut off the heads and remove any darkened leaves. The food is now ready to be frozen.

How to freeze Brussels sprouts correctly

The harvesting technology is simple... Before sending vegetables to the refrigerator, it is better to treat them with boiling water, but if there is no time for blanching, you can do without it.

Take a note:

The best recipes on how to salt Brussels sprouts for the winter

The best recipes for spicy cauliflower for the winter

Fresh

To keep the maximum amount of vitamins in cabbage, frozen without preliminary heat treatment:

1. Before storing in the freezer, the cabbage heads are washed and wiped dry with a kitchen napkin so that ice crystals do not form on them.
2. Brussels sprouts are placed in portions in resealable plastic bags for freezing, excess air is squeezed out by hand and sealed. The date of packaging and the expiration date is written with a permanent marker. If there are no bags on hand, plastic food containers are perfect for freezing.

Blanched

Blanch the product if it is planned to store it for more than 2 months. So it will retain not only the benefits, but also the taste.

Step by step actions:

1. Boil a pot of water and divide the heads of cabbage by size: small, medium, and largest. The blanching time for each part differs depending on the size of the heads.
2. The Brussels sprouts are transferred to a large bowl of ice water immediately after blanching to complete the process.Fill a bowl three-quarters full with one tray of ice. When the pot of water boils, gently transfer some of the small heads of cabbage into it.
3. Leave the pan open. After 3 minutes, use a slotted spoon to transfer the cabbage from boiling water to a bowl of ice water and leave there for another 3 minutes.
4. Remove the Brussels sprouts from the ice water and blot dry with a rag.
5. Repeat with other heads of cabbage the same actions. Medium Brussels sprouts are boiled for 4 minutes, and large ones - 5 minutes. Immediately immerse it in ice water as soon as it is removed from the pan, and allow it to cool for the same amount of time. Remove from ice water and blot dry with a cloth or paper towel.
6. The blanched Brussels sprouts are placed in resealable plastic freezer bags, squeezed out of the excess air with your hands and covered.
7. The beginning and end of the shelf life are written on the packaging.

Freezer storage times

Fresh frozen vegetables are stored in the freezer for no more than 2 months... When blanching, the period increases significantly. These Brussels sprouts retain their flavor and nutritional value for 12 months.

It is not recommended to store vegetables longer than the specified period., over time they lose their taste and benefits. Dry or discolored heads of cabbage should not be eaten.

Read also:

How to freeze fresh cucumbers in the freezer for the winter

How to freeze green peas at home

How to freeze eggplant fresh for the winter

How to defrost properly

The thawing process is designed to soften frozen heads... Let them sit at room temperature for no more than 5 minutes. The defrosting process consists in heating vegetables for the purpose of their further use.

Where to apply

There are a huge number of recipes for making Brussels sprouts.... It is used as a stand-alone dish or as an ingredient in salads, soups, stews, casseroles, or even smoothies. Brussels sprouts are frozen separately and mixed with other vegetables.

Peas and corn, carrots and bell peppers are good companions. Brussels sprouts, cauliflower and broccoli are mixed in one package. Vegetable stew, made from an assortment with the addition of tomatoes and spices, turns out to be delicious both as a side dish and as a separate dish.

Attention! If you cook the vegetable for too long, it will become very soft and develop a pungent, unpleasant odor.

Conclusion

To preserve nutrients and taste, Brussels sprouts are frozen fresh or slightly cooked. Pre-blanching extends its shelf life up to 12 months. Throughout the winter, there will be a delicious and healthy vegetable on the table, which will help not only diversify dishes, but also maintain health.