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Cooked vegetables and fresh herbs.
Instructions:
1. Prepare the sprouts:
• Cut the sprouts in half. Remove from the inside, leaving enough meat to hold its shape during cooking.
• Sprinkle half the salt on top and let the liquid infuse for 30 minutes.
2. Make the filling:
• While the beans are resting, heat the olive oil in a pan over medium heat.
• Fry the chopped onion and green pepper until soft.
• Add spinach and cook until wilted.
• Stir in ricotta until well mixed. Add salt and pepper.
3. Prepare the tomatoes:
• Mix the crushed tomatoes and stick them together. Add salt and pepper.
4. Add the eggs:
• Finely chop the dried cabbage. A spoonful of vegetables and ricotta mixed with whole grains.
• Place the Brussels sprouts whole in a baking dish. Pour the tomato mixture on top.
5. Preparation:
• Preheat the oven to 190°C.
• Cover the baking dish with aluminum foil and bake the Brussels sprouts for 20-25 minutes.
• Remove the fries, seeds and grated cheese and bake for another 10-15 minutes until the cheese is melted and golden brown.
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6. Preparation:
• Add cooked Brussels sprouts and fresh vegetables before serving.
• Add heat, flavor, sweet and spicy taste to the oil mixture
