Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots
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
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