"Little" Cabbage Salad

Save Recipe
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 servings
Share This Recipe

Ingredients

2 pounds Brussels sprouts

8 ounces diced slab bacon

3 lemons, juiced

1 tablespoon grain mustard

2 tablespoons toasted caraway

Salt and pepper, to taste

Directions

  1. Remove the core from each Brussels sprouts and separate into leaves. In a hot saute pan add your diced bacon and cook until crisp. Pour off half of your excess fat and whisk in lemon juice and mustard. Add your leaves and cook until tender. Check seasoning. Toss with caraway and serve.

Bacon-Braised Brussels Sprouts

Corn and Red Cabbage Salad

Blaukraut (Braised Red Cabbage)

Sweet n "Saur" Cabbage Soup

Venison with Chanterelles in Cream Sauce and Braised Red Cabbage

Cucumber Salad

Black Rice Salad

Black-eyed Pea Salad