Usuba
Brussels Sprouts in Tomato Sour Cream Sauce
Crispy Brussels sprouts in aromatic tomato sauce with sour cream and melted cheese. The dish turns out tender inside and golden on top. Perfect as a standalone dish or as a side for meat and fish.
- Total
- 40 min
- Standard serving
- 230.5 g
Ingredients
Total 11
Instructions
- 1
Step 1
Blanch the Brussels sprouts for 3–5 minutes in boiling salted water. Then immediately transfer to ice water for 2 minutes to preserve the color and crispness. Drain the water.
- 2
Step 2
Slice the garlic thinly.
- 3
Step 3
Chop the carrots into small cubes.
- 4
Step 4
Mix tomato paste and sour cream in a bowl. Salt to taste.
- 5
Step 5
Add Provençal herbs to taste.
- 6
Step 6
Add paprika.
- 7
Step 7
Add ground black pepper to taste.
- 8
Step 8
Pour in water and stir the sauce until smooth and uniform.
- 9
Step 9
In a heat-resistant dish, combine the blanched cabbage, diced carrots, and minced garlic.
- 10
Step 10
Pour the tomato sauce over the vegetables.
- 11
Step 11
Grate the cheese on a coarse grater and sprinkle on top. Bake in the oven for 20 minutes at 180°C until golden brown.
- 12
Step 12
Serve the dish hot as a standalone dish or as a side dish to meat and fish.
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