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🍽️ Hearty Cabbage Stew with Bacon

313 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 500 g firm-boiling potatoes
• 2 carrots
• 600 g Brussels sprouts
• 2 tbsp rapeseed oil (20 ml)
• 1 tsp dried oregano
• 1 l vegetable broth
• 1 bay leaf
• salt
• pepper (from the mill)
• 50 g bacon (strips)

Instructions

1. 1. Peel the garlic cloves and chop them very finely.
2. 2. Wash the potatoes and carrots thoroughly and dry them.
3. 3. Peel the potatoes and carrots.
4. 4. Slice the carrots into round pieces.
5. 5. Cut the potatoes into small cubes.
6. 6. Remove the bottom ends from the Brussels sprouts.
7. 7. Cut a small cross into the hard core of each Brussels sprout.
8. 8. Place the bacon strips in a cold frying pan.
9. 9. Fry the bacon over medium heat for about 6 to 7 minutes until golden brown, without adding extra fat.
10. 10. Remove the bacon from the pan and let it drain on kitchen paper.
11. 11. Cut the drained bacon into small pieces.
12. 12. Heat rapeseed oil in a large pot.
13. 13. Add oregano, potatoes, carrots, and Brussels sprouts to the hot oil.
14. 14. Sauté the vegetables for a short moment.
15. 15. Deglaze the vegetables with the broth.
16. 16. Add the bay leaf to the soup.
17. 17. Season the stew with salt and pepper.
18. 18. Let the stew simmer gently over low heat for about 25 minutes until the vegetables are cooked through.
19. 19. Sprinkle the bacon pieces over the finished stew.
20. 20. Taste the stew one last time and adjust the seasoning if needed.
21. 21. Serve the stew on plates.

Nutrition per serving

• kcal: 313
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 29 g