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.

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!