"Little" Cabbage Salad

1. 1

   Remove the core from each Brussels sprouts and separate into leaves.

2. 2

   In a hot saute pan add your diced bacon and cook until crisp.

3. 3

   Pour off half of your excess fat and whisk in lemon juice and mustard.

4. 4

   Add your leaves and cook until tender.

5. 5

   Check seasoning.

6. 6

   Toss with caraway and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.