Summary

Ingredients

• 600 g white cabbae, cleaned and sliced
• 500 g potato (s), diced
• 400 g Brussels sprouts, frozen
• 300 g carrot (s), diced
• 200 g breakfast bacon, cut into cubes
• 1 onion (s), diced
• 1 clove (s) garlic, chopped
• 2 liters meat broth or vegetable broth
• 1 teaspoon caraway seeds
• salt and pepper
• Balsamic vinegar
• 1 cup sour cream or crème fraîche
• Parsley, chopped

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Instructions

1. Leave the bacon in a saucepan. Add the onion and garlic and sweat well. Then add the cabbage and let it rise briefly. Add the Brussels sprouts, potatoes and caraway seeds and fill everything up with the broth. Let the vegetables cook over medium heat for about 20 minutes.
2. Stir in the sour cream and season to taste with salt, pepper and balsamic vinegar. Serve the dish sprinkled with chopped parsley.