Lovers of Brussels sprouts will appreciate the recipe with sour cream and breadcrumbs.
Summary
| Cook Time | 15 minutes |
| Total Time | 15 minutes |
| Course | Side Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Brussels sprouts – 300 g
- Water – 1.5 l
- Salt – 0.5-1 teaspoon
- Butter – 50 g
- Sour cream – 100 ml
- Rusks – 1-2 tbsp
Print Recipe
Pin Recipe Instructions
- Boil water, salt it. Place the Brussels sprouts and simmer for 20 minutes. Rinse the Brussels sprouts roots boiled in salted water, let the water drain.
- Preheat a dry frying pan, layout the crackers, brown them over medium heat, stirring occasionally (5-7 minutes). Place the cabbage heads in a fireproof dish, then put butter on them.
- Pour sour cream on top. On top, evenly distribute toasted crackers (you can sprinkle with grated cheese to taste) and bake Brussels sprouts with sour cream in the oven (20 minutes at 200 degrees).
- Brussels sprouts baked in sour cream are ready. Can be served as a side dish or as a separate dish.
Bon Appetit!
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