Würzige Rosenkohl-Pfanne mit Lachsstreifen

Hey y’all, today I wanna share some bomb ass recipes with y’all. These recipes are perfect for when you want to switch up your meal routine and add a lil’ something extra to your plate.

Eier-Rosenkohl-Pfanne

This Eier-Rosenkohl-Pfanne recipe is perfect for those lazy Sunday mornings when you want to whip up something savory and filling. Here’s what you’ll need:

• 1 pound of Brussels sprouts, halved
• 4 eggs
• 1/4 cup cream
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F.
2. Heat some oil in a skillet over medium-high heat. Add the Brussels sprouts and garlic and cook until the Brussels sprouts are tender and caramelized, about 10-15 minutes.
3. Whisk the eggs, cream, and parmesan cheese together in a bowl. Season with salt and pepper.
4. Pour the egg mixture over the Brussels sprouts in the skillet. Bake in the preheated oven until the eggs are set, about 10-15 minutes.

Rosenkohl-Pfanne

This Rosenkohl-Pfanne recipe is perfect for a quick and easy weeknight dinner. Check out what you’ll need:

• 1 pound of Brussels sprouts, halved
• 1/2 pound of bacon, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• Salt and pepper, to taste

Directions:

1. Cook the bacon in a skillet over medium-high heat until crispy. Remove from the skillet and set aside.
2. Add the onion to the skillet and cook until tender, about 5 minutes. Add the garlic and cook for an additional minute.
3. Stir in the Brussels sprouts and chicken broth. Season with salt and pepper.
4. Cook until the Brussels sprouts are tender, about 10-15 minutes.
5. Serve with the crispy bacon on top.

Schnelle Puten-Rosenkohl-Pfanne mit Schinken

This Schnelle Puten-Rosenkohl-Pfanne mit Schinken recipe is perfect for those nights when you’re short on time but still want a delicious meal. Here’s what you’ll need:

• 1 pound of Brussels sprouts, halved
• 2 cups cooked turkey, shredded
• 1/2 cup diced ham
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• Salt and pepper, to taste

Directions:

1. Cook the turkey in a skillet over medium-high heat until cooked through. Remove from the skillet and set aside.
2. Add the onion to the skillet and cook until tender, about 5 minutes. Add the garlic and cook for an additional minute.
3. Stir in the Brussels sprouts, ham, and chicken broth. Season with salt and pepper.
4. Cook until the Brussels sprouts are tender, about 10-15 minutes.
5. Serve with the cooked turkey on top.

Rosenkohl aus dem Ofen

This Rosenkohl aus dem Ofen recipe is perfect for those times when you want to switch up your veggie routine. Here’s what you’ll need:

• 1 pound of Brussels sprouts, halved
• 1/4 cup olive oil
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400°F.
2. Toss the Brussels sprouts with the olive oil and season with salt and pepper.
3. Spread the Brussels sprouts out on a baking sheet and bake in the preheated oven until tender and caramelized, about 30-35 minutes.

Rosenkohl-Hackfleisch-Pfanne

This Rosenkohl-Hackfleisch-Pfanne recipe is perfect for those nights when you’re in the mood for something hearty and filling. Here’s what you’ll need:

• 1 pound of Brussels sprouts, halved
• 1 pound of ground beef
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 1/2 cup beef broth
• Salt and pepper, to taste

Directions:

1. Cook the ground beef in a skillet over medium-high heat until browned. Remove from the skillet and set aside.
2. Add the onion, carrots, and garlic to the skillet and cook until tender, about 5 minutes.
3. Stir in the Brussels sprouts and beef broth. Season with salt and pepper.
4. Cook until the Brussels sprouts are tender and the beef is heated through, about 10-15 minutes.
5. Serve hot.

Rosenkohl-Pfanne

This Rosenkohl-Pfanne recipe is perfect for those nights when you’re looking for something tasty and comforting. Here’s what you’ll need:

• 1 pound of Brussels sprouts, halved
• 2 cups diced kohlrabi
• 2 cups baby spinach
• 1/4 cup heavy cream
• Salt and pepper, to taste

Directions:

1. Cook the Brussels sprouts and kohlrabi in a skillet over medium-high heat until tender and caramelized, about 10-15 minutes.
2. Stir in the baby spinach until wilted, about 2-3 minutes.
3. Stir in the heavy cream and season with salt and pepper.
4. Remove from heat and serve hot.

There you have it, y’all! These Rosenkohl recipes are perfect for any occasion and are sure to be a hit with your loved ones. So, get cookin’ and enjoy these tasty dishes! Until next time, happy eatin'!