Ingredients:

  • 1 lb Brussels sprouts, trimmed and finely shredded
  • 1 lb Green or Savoy cabbage, cored and finely sliced
  • 1 medium shallot, thinly sliced into rings
  • 4 strips thick-cut bacon, diced
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Place diced bacon in a cold 12 inch skillet.
  2. Turn heat to medium and cook 5 minutes until the bacon is crisp and golden.
  3. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  4. Add 2 tbsp extra virgin olive oil to the bacon fat and increase heat to medium high.
  5. Toss in the sliced shallots and cook 2 minutes until they become translucent and fragrant.
  6. Add the shredded Brussels sprouts and cabbage in two batches.
  7. Sauté for 6 minutes, stirring occasionally, until the edges are charred and the centers are tender.
  8. Stir in the minced garlic and cook for 1 minute until the aroma fills the kitchen.
  9. Pour in 1 tbsp apple cider vinegar and use a wooden spoon to scrape up the browned bits.
  10. Return the bacon to the pan, season with sea salt and pepper, and toss one last time to combine.