Summary

Ingredients

• 1 kg Brussels sprouts
• 1 head savoy cabbage
• 1 kg potato (s)
• 100 g bacon cubes
• 250 ml vegetable stock
• 200 ml cream, alternatively condensed milk
• 2 drops oil
• some salt and pepper

Print Recipe Pin Recipe

Instructions

1. Remove the stem and the outer leaves from the Brussels sprouts. Remove the outer leaves of the savoy cabbage and the stalk and cut the savoy cabbage into narrow strips. Peel and dice the potatoes.
2. Put a dash of oil in a saucepan, heat and fry the savoy cabbage in it, then add the Brussels sprouts and pour the vegetable stock on top. Let cook for about 10 minutes with the lid closed. Then add the potato cubes and cook for another 15 minutes with the lid closed. Now everything should be soft enough.
3. Shortly before the end of the cooking time, leave the bacon cubes in a dash of oil in a pan and add to the cabbage and potato saucepan. Pour in the cream or condensed milk, season with salt and pepper and season to taste.
4. If you like it purely vegetarian, you can easily leave out the bacon cubes.