Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots

This delicious Sautéed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots is a quick and easy side dish full of flavor. With crispy bacon, sweet shallots, and tender vegetables, it’s a perfect balance of savory and sweet. You can easily adjust the ingredients to suit what you have on hand, making it a versatile, crowd-pleasing meal.

Ingredients Needed:

• 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

How To Make Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots?

1. Roast the Shallots: Preheat oven to 200°C. Toss shallots with 15ml oil, 15g sugar, salt, and pepper. Roast for 40-45 minutes, turning occasionally, until caramelized. Let cool and slice.
2. Cook the Bacon: Cook bacon in a large pan over medium heat for 10 minutes until crispy. Remove and set aside on paper towels.
3. Cook the Veggies: Pour off all but 15ml of bacon fat. Add 30ml oil, heat, and add cabbage, Brussels sprouts, salt, pepper, and red pepper flakes. Cook for 15 minutes, stirring, until soft and golden.
4. Finish: Stir in red wine vinegar and sliced shallots.
5. Serve: Transfer to a platter, top with bacon, and serve.

Recipe Tips:

• Don’t Overcrowd the Pan: When cooking the cabbage and Brussels sprouts, make sure there’s enough space in the pan. If it’s overcrowded, they won’t cook evenly and won’t get golden brown.
• Adjust the Bacon Crispiness: Cook the bacon until it’s perfectly crispy, but avoid overcooking it, as it can become too tough. It should be golden brown and slightly crunchy.
• Use Fresh Shallots: Fresh shallots caramelize better and add a natural sweetness to the dish. Avoid using old or dried-out shallots.
• Taste as You Go: Season the dish with salt, pepper, and red pepper flakes as you cook, so the flavors build up and don’t get lost.
• Let the Shallots Cool Before Slicing: After roasting, let the shallots cool slightly before slicing to keep their texture intact and prevent them from falling apart.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftovers cool to room temperature before placing them in the fridge. Store in an airtight container for up to 3 days.
• Reheat: Heat leftovers in a pan over medium heat for 5-7 minutes, stirring occasionally.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 400mg
• Potassium: 300mg
• Total Carbohydrate: 10g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 7g

Try More Bobby Flay Recipes:

• Bobby Flay Brussels Sprouts With Pomegranate
• Bobby Flay Corned Beef And Cabbage
• Bobby Flay 11 Layer Potato Gratin​
• Bobby Flay Cioppino

Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Side Dish Recipe Keys: S Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesRest time: minutesTotal time: 55 minutesServings:4 servingsCalories:150 kcal Best Season:Suitable throughout the year

Description

This delicious Sautéed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots is a quick and easy side dish full of flavor. With crispy bacon, sweet shallots, and tender vegetables, it’s a perfect balance of savory and sweet. You can easily adjust the ingredients to suit what you have on hand, making it a versatile, crowd-pleasing meal.

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

Instructions

1. Roast the Shallots: Preheat oven to 200°C. Toss shallots with 15ml oil, 15g sugar, salt, and pepper. Roast for 40-45 minutes, turning occasionally, until caramelized. Let cool and slice.
2. Cook the Bacon: Cook bacon in a large pan over medium heat for 10 minutes until crispy. Remove and set aside on paper towels.
3. Cook the Veggies: Pour off all but 15ml of bacon fat. Add 30ml oil, heat, and add cabbage, Brussels sprouts, salt, pepper, and red pepper flakes. Cook for 15 minutes, stirring, until soft and golden.
4. Finish: Stir in red wine vinegar and sliced shallots.
5. Serve: Transfer to a platter, top with bacon, and serve.

Notes

• Don’t Overcrowd the Pan: When cooking the cabbage and Brussels sprouts, make sure there’s enough space in the pan. If it’s overcrowded, they won’t cook evenly and won’t get golden brown.
• Adjust the Bacon Crispiness: Cook the bacon until it’s perfectly crispy, but avoid overcooking it, as it can become too tough. It should be golden brown and slightly crunchy.
• Use Fresh Shallots: Fresh shallots caramelize better and add a natural sweetness to the dish. Avoid using old or dried-out shallots.
• Taste as You Go: Season the dish with salt, pepper, and red pepper flakes as you cook, so the flavors build up and don’t get lost.
• Let the Shallots Cool Before Slicing: After roasting, let the shallots cool slightly before slicing to keep their texture intact and prevent them from falling apart.

Keywords:Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots