Brussels sprouts, savoy cabbage and potato stew

Ingredients for 6 servings:

• 1 kg Brussels sprouts
• 1 head of savoy cabbage
• 1 kg potatoes
• 100 g bacon cubes
• 250 ml vegetable stock
• 200 ml cream, alternatively condensed milk
• 2 shots of oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

delicious autumn dish

Remove the stems and outer leaves from the Brussels sprouts. Remove the outer leaves and stem of the savoy cabbage and cut the cabbage into thin strips. Peel and dice the potatoes. Add a little oil to a pan, heat, and fry the savoy cabbage, then add the Brussels sprouts and pour in the vegetable stock. Cook with the lid closed for about 10 minutes. Then add the potato cubes and cook with the lid closed for another 15 minutes. Everything should now be soft enough. Shortly before the end of the cooking time, fry the bacon cubes in a little oil in a pan and add them to the cabbage and potato pot. Pour in the cream or condensed milk, season with salt and pepper, and taste. If you prefer a purely vegetarian option, you can easily omit the bacon cubes.