Brussels sprouts stewed with bacon

In fact, this is a recipe for German aintopf, which is something in between the first and the second. Thus, practical German Frau manage to cook one dish instead of two.

Peel the cabbage from the dried leaves and cut off the petioles. Peel the potatoes and cut them into medium-sized pieces. Peel the carrots and cut them into not too thin washers. Melt the butter in a thick-walled frying pan and fry the potatoes and carrots in it over medium heat (so that the potatoes become a little "transparent"). Add the Brussels sprouts, pour in the broth and white wine, close the lid and simmer for 20 minutes without reducing the heat. Meanwhile, cut the bacon and paprika into small cubes, throw them into the pan, stir - and simmer for another 5-10 minutes. If you want to get a thinner consistency, then you should keep the lid closed, and the fire is weak. For those who prefer not aintopf, but the more familiar stewed cabbage (as in the photo), the lid should be opened at this stage, adjusting the evaporation by heating intensity. Last of all, we introduce cream and thickener, reduce the fire to a minimum. As soon as the sauce "grabbed" - bon appetit!