Brussels Sprout Stew

Rosenkohl Eintopf
The popular winter vegetables contain valuable minerals (potassium, magnesium, iron, manganese), vitamins A, C and various B vitamins. Vitamin A is important for healthy visual function, vitamin C strengthens our defenses and improves iron absorption from plant-based foods. B vitamins support our nervous system.
Course Stew
Keyword Brussels sprouts, Carrot, Kasseler pork, Potato
Servings 4


  • 1-1/3 lb fresh Brussels sprouts 600g
  • 1-1/3 lb potatoes waxy
  • 2/3 lb carrots 300g
  • 2 onions
  • 2/3 lb Kasseler boneless ham 300g
  • 1 Tbsp rapeseed oil or olive oil
  • 1 quart vegetable broth
  • 2 - 3 stems fresh parsley
  • nutmeg
  • pepper
  • salt


  • Wash Brussels sprouts, remove outer leaves, cut away the stalk a little and score cross- wise. Peel, wash and dice the potatoes (approx. 1.5 x 1.5 cm). Peel, clean and slice the carrots.
  • Peel the onions, dice finely. Cut the raw smoked pork chops into small pieces (approx. 1.5 x 1.5 cm).
  • Heat the rapeseed oil in a large saucepan, sauté the onion cubes for 2-3 minutes over a medium heat until translucent. Add the Kassler cubes and fry briefly. Then add the Brussels sprouts and the chopped vegetables and roast for 1 minute. Deglaze with broth. Let the stew simmer over a low heat for about 20 minutes, until the vegetables are nice and soft.
  • Rinse the parsley, shake dry, chop finely. Season Brussels sprouts stew with nutmeg, pepper and a little salt. Ladle into bowls, sprinkle with chopped parsley and serve.