Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots
Difficulty: Simple
Makes: 6 to 8 portions
Nutrition Facts (per serving): Serving: 1/8 of recipe
Calories: 291
Total Fat: 22g
Saturated Fat: 6g
Carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 8g
Protein: 8g
Cholesterol: 28mg
Sodium: 428mg
Total Time: 1 hour 10 minutes
Preparation: 30 minutes
Cooking: 40 minutes
- 6 whole shallots, skins removed
- 3 tablespoons canola oil
- 1 tablespoon granulated sugar
- Kosher salt and freshly ground black pepper
- 3/4 pound slab bacon, thinly sliced
- 1/2 head green cabbage, finely shredded
- 1/2 pound Brussels sprouts, outer leaves discarded, thinly sliced
- Pinch of crushed red pepper flakes
- A dash of red wine vinegar
Directions:
- Preheat your oven to 400F (200C). Arrange the shallots in a small baking dish, drizzle with 1 tablespoon canola oil, sprinkle with sugar, and season with salt and pepper. Roast, turning occasionally, until browned and sweet, about 40 to 45 minutes. Let cool slightly, then slice thinly.
- Add the bacon to a large saut pan over medium heat. Cook, stirring occasionally, until rendered, crispy, and golden, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving the fat in the pan.
- Carefully pour off all but 1 tablespoon bacon fat. Add the remaining 2 tablespoons canola oil and return to medium heat. When the oil shimmers, add the cabbage and Brussels sprouts. Season with salt, pepper, and red pepper flakes. Saut, stirring occasionally, until tender and lightly golden, about 15 minutes.
- Stir in the red wine vinegar and caramelized shallots. Transfer to a serving dish and top with crispy bacon. Serve hot and enjoy this irresistible medley of smoky, sweet, and tender flavors that will elevate your dinner table!
Image: Photograph by Ryan Liebe
Recipe courtesy of Recipe Iseasy Magazine
