Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 6 whole shallots, peeled
  • 3 tablespoons canola oil
  • 1 tablespoon sugar
  • Kosher salt and freshly ground pepper
  • 3/4 pound slab bacon, thinly sliced
  • 1/2 head green cabbage, finely shredded
  • 1/2 pound Brussels sprouts, outer layer removed, thinly sliced
  • Pinch of red pepper flakes
  • Splash of red wine vinegar
Directions
  • Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.

  • Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.

  • Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.

  • Photograph by Ryan Liebe


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    St. Patrick's Day