Summary

Ingredients

• 500 g Brussels sprouts
• 1 tablespoon butter
• 100 g bacon
• 0.25 liter ¼ vegetable stock, instant
• 200 ml cream
• salt and pepper
• nutmeg

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Instructions

1. First the vegetables are washed and the outer peels of the florets are removed. Cut the bacon into small pieces. Mix the vegetable stock.
2. Melt a tablespoon of butter in a saucepan and fry the bacon in it. Add the cabbage and pour in the vegetable stock. Let the whole broth evaporate if possible (so cook without a lid).
3. Caution: Do not let anything burn! It is better to keep a small amount of the broth in the pot. Now add the cream and let it boil down a little. Season to taste with salt, pepper and nutmeg.