Best 2 Sauteed Cabbage And Brussels Sprouts With Bacon And Caramelized Shallots Recipes

**Savory and Satisfying: A Culinary Journey with Sautéed Cabbage, Brussels Sprouts, Bacon, and Caramelized Shallots**

Embark on a delightful culinary adventure with our sautéed cabbage and Brussels sprouts recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. Crispy bacon lends a smoky richness, while caramelized shallots add a touch of sweetness and a delightful crunch. This delectable dish is not only visually appealing but also incredibly versatile, serving as an ideal side dish for a variety of main courses or as a wholesome vegetarian main dish when paired with your favorite protein. Brussels sprouts, known for their nutritional value, provide a slightly bitter contrast to the sweetness of the shallots, creating a symphony of flavors. Whether you're a seasoned chef or just starting your culinary journey, this recipe is sure to become a favorite in your kitchen. So gather your ingredients, let's embark on this culinary adventure together, and create a dish that will leave your taste buds craving more.

Let's cook with our recipes!

SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS

Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots image

Provided by Bobby Flay

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

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

Steps:

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.

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS

Sauteed Brussels Sprouts with Bacon and Onions image

This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.

Provided by Maduckie123

Categories Side Dish Vegetables Onion

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

6 slices lower-sodium bacon
½ large white onion, diced
30 Brussels sprouts, halved lengthwise
2 cloves garlic, chopped
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g

Tips:

Choose fresh, firm cabbage and Brussels sprouts. Look for cabbages that are heavy for their size and have tightly packed leaves. Brussels sprouts should be bright green and free of blemishes.

Slice the cabbage and Brussels sprouts thinly. This will help them cook evenly.

Use a large skillet or Dutch oven to cook the cabbage and Brussels sprouts. This will give them plenty of room to spread out and cook evenly.

Cook the bacon over medium heat until it is crispy. This will help to render the fat and add flavor to the dish.

Add the cabbage and Brussels sprouts to the skillet and cook until they are tender. Stir them occasionally to ensure that they cook evenly.

Add the caramelized shallots to the skillet and stir to combine. This will add a sweet and savory flavor to the dish.

Season the dish with salt and pepper to taste.

Serve the sautéed cabbage and Brussels sprouts with bacon and caramelized shallots immediately.

Conclusion:

Sautéed cabbage and Brussels sprouts with bacon and caramelized shallots is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of flavors and textures in this dish is sure to please everyone at your table. So next time you are looking for a healthy and flavorful side dish, give this recipe a try!