Brussels Sprouts in Tomato Sauce

Remove any yellowed, wilted, or spoiled leaves from the Brussels sprouts. Refresh the cut on the stump, remove any damaged areas, if any. Rinse with water. Cut large Brussels sprouts in half.

Since Brussels sprouts have a natural bitterness, it is preferable to blanch them slightly in water with a tablespoon of lemon juice or a few lemon cloves. To do this, bring water to a boil in a saucepan, add a little salt, lemon juice or lemon wedges, and place the prepared Brussels sprouts in the boiling water for 2-3 minutes.

Drain the water, removing the cabbage in a colander. To preserve the vibrant green color of the cabbage heads, you can rinse the cabbage with icy water.

Slice the garlic clove into thin slices.

To make the sauce, mix tomato paste with 15-20% fat sour cream and add 150 ml of water. Add salt, pepper, or your favorite herbs and the garlic slices to the mixture. Mix well.

Grease a baking dish with a thin layer of butter and arrange the Brussels sprouts.

Evenly pour the flavorful tomato mixture over the cabbage and place it in a preheated oven at 180 degrees Celsius for 15 minutes.

Grate a piece of cheese during this time.

Take the dish out of the oven, sprinkle Brussels sprouts in tomato sauce with cheese, and put it back in the oven for another 5-7 minutes.

After that, turn off the oven but do not remove the dish. Let the sprouts steep for about 10 minutes and absorb all the flavors of the dressing. This will make it even more delicious. You can prepare this side dish a couple of days before the holiday and keep it in the refrigerator, wrapped in plastic wrap, or freeze it for up to 4 months. To do this, wait for the sprouts to cool completely and chill them in the refrigerator for 1-2 hours. Then wrap them well in plastic wrap or several bags, label the dish name and date, and put them in the freezer, placing them on a horizontal surface, such as the bottom of a pull-out drawer.

One day before the holiday, take the side dish out of the freezer, transfer it to the refrigerator, and wait for the sprouts to thaw (this will take about 7-9 hours).

Since the side dish is served hot, just before serving, heat the Brussels sprouts in tomato sauce in the microwave or in a hot oven.