Summary

Ingredients

• 1 kg Brussels sprouts
• 2 apples
• 0.5 ½ bunch marjoram, chopped
• 150 ml apple juice
• 150 ml vegetable stock
• 50 ml cream
• 2 teaspoons horseradish
• 2 tablespoon white wine
• some sauce thickener
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Clean the Brussels sprouts, cook them in salted water until they are firm to the bite, then drain. Quarter, core and slice the apples. Bring to the boil together with the cabbage, marjoram, juice and broth. Stir in the cream and horseradish and simmer for 2 minutes. Add the wine, thicken a little with a sauce thickener and season with salt, pepper and nutmeg.
2. A wonderful side dish to Kasseler or other roasts.