Casserole with Brussels sprouts

Category: Vegetable and fruit dishes
Casserole with Brussels sprouts

Ingredients

frozen brussels sprouts 500 g
Champignon 500gr
tomato 3 pcs.
potatoes 1 PC.
onion 1 PC.
garlic 1 clove
salt, taste
peeled pine nuts 50 g
vinegar 1 tsp

Cooking method

  • Blanch cabbage and mushrooms for 3 minutes in 0.5 liters of salted water with the addition of 1 tsp. vinegar. Cut the tomatoes into thin slices and remove the seeds. Put the cabbage, mushrooms and tomatoes in a mold and pour over the sauce. The sauce is made from 1 glass of cabbage and mushroom broth with the addition of finely grated potatoes and onions, chopped garlic and the core removed from the tomatoes. Sprinkle with pine nuts and bake in a preheated oven at 180 * for 20 minutes. Can be baked in the airfryer.

The dish is designed for

4 servings

Time for preparing:

40 minutes

Cooking program:

oven, AG

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