Brussels sprouts baked in tomato sauce with cheese
4 servings
40 minutes
Brussels sprouts baked in tomato sauce with cheese is an exquisite dish of European cuisine that combines the tenderness of cabbage, the richness of tomatoes, and the creamy softness of cheese. This recipe is rooted in European traditions of using seasonal vegetables, transforming them into warm, cozy dishes. Blanching the cabbage preserves its bright green color and fresh taste, while the spiced tomato sauce adds depth to the aroma. Carrots provide a light sweetness, and garlic adds a spicy kick. Baking under a cheesy crust makes the cabbage especially appetizing. The dish is perfect as a standalone meal or as a side to meat or fish.
1
Blanch the cabbage in boiling salted water for 3-5 minutes, then place it in ice water to preserve the color, draining it after 2 minutes.
- Brussels sprouts: 500 g
- Salt: to taste
2
Slice the garlic into thin pieces.
- Garlic: 3 cloves
3
Cut the carrot into small cubes.
- Carrot: 1 piece
4
Mix tomato paste and sour cream in a bowl. Add salt.
- Tomato paste: 1 tablespoon
- Sour cream: 2 tablespoons
- Salt: to taste
5
Add Provencal herbs to taste.
- Provencal herbs: to taste
6
Add 0.5 teaspoon of paprika.
- Paprika: to taste
7
Add ground black pepper to taste.
- Ground black pepper: to taste
8
Pour in 150 ml of water and mix the sauce until smooth.
- Water: 150 ml
9
In a heat-resistant dish, combine Brussels sprouts, diced carrots, and minced garlic.
- Brussels sprouts: 500 g
- Carrot: 1 piece
- Garlic: 3 cloves
10
Pour the tomato sauce.
- Tomato paste: 1 tablespoon
- Sour cream: 2 tablespoons
- Salt: to taste
- Provencal herbs: to taste
- Paprika: to taste
- Ground black pepper: to taste
- Water: 150 ml
11
Sprinkle grated cheese on top. Bake in the oven for 20 minutes at 180 degrees.
- Cheese: 100 g
12
The dish can be served alone or as a side.