Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots

1. 1

   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.

2. 2

   Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes.

3. 3

   Let cool slightly, then thinly slice.

4. 4

   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.

5. 5

   Remove with a slotted spoon to a plate lined with paper towels.

6. 6

   Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan.

7. 7

   Return to the stove over medium heat and heat until the oil begins to shimmer.

8. 8

   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.

9. 9

   Stir in the vinegar and the shallots.

10. 10

    Transfer to a platter and top with the crisp bacon.

11. 11

    Photograph by Ryan Liebe

* Per serving · 4 servings · Values may vary.

No additional tips available.