Brussels sprouts baked with Adyghe cheese
4 servings
30 minutes
This author’s recipe combines the tenderness of Brussels sprouts with the rich creamy texture of Adyghe cheese. Baked to a golden crust, the cabbage acquires an appetizing caramelized sweetness, while bacon adds a crispy salty note. Spicy chili and black pepper give the dish a piquant touch, while cream ties all the flavors into a harmonious unity. Adyghe cheese, with its mild slightly tangy taste, makes the texture more airy and delicate, creating a perfect balance between creaminess and light spiciness. This dish is ideal as a standalone dinner or as a side to meat or fish dishes. It can be served on weekdays or on special occasions when you crave something cozy yet unusual.
1
Melt butter in a pan and add halved Brussels sprouts.
- Butter: 2 pieces
- Brussels sprouts: 350 g
2
After 3-4 minutes, stir and add the chopped leek.
- Leek: 30 g
3
After 3-4 minutes, stir again and add finely chopped garlic.
- Garlic: 5 clove
4
Add salt and reduce the heat.
- Pink Himalayan Salt: to taste
5
Pour in the cream and add black pepper and chili.
- Cream 33%: 200 ml
- Ground black pepper: to taste
- Ground chili pepper: to taste
6
Stir after a minute and remove from heat. Place in a baking dish.
7
Fry the pieces of bacon until golden brown in a hot dry pan.
- Bacon: 200 g
8
Add diced Adyghe cheese and bacon to the cabbage. Mix well.
- Adyghe cheese: 250 g
- Bacon: 200 g
9
Sprinkle with parmesan on top.
- Grated Parmesan cheese: 5 tablespoon
10
Bake in a preheated oven at 180 degrees for 15 minutes.
11
Serve in portions.