Crispy Garlic Butter Brussels Cabbage
A textural masterpiece combining tender Savoy cabbage and caramelized Brussels sprouts with smoky bacon and garlic butter. Ready in just 20 minutes.
Equipment
- Large Cast Iron Skillet
- Chef's Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 lb Brussels Sprouts trimmed and halved (quarter if large)
- 0.5 head Savoy Cabbage cored and shredded into 1/4 inch ribbons
- 4 slices Thick-cut Bacon chopped into lardons
- 2 tbsp Unsalted Butter
- 3 cloves Garlic freshly minced
- 1 tsp Apple Cider Vinegar or fresh lemon juice
- 1 pinch Salt and Black Pepper to taste
Instructions
- Prep the Vegetables: Trim the woody ends off the Brussels sprouts and slice them in half vertically. Remove the core from the cabbage and slice it into thin 1/4 inch strips. Mince the garlic and chop the bacon.
- Render the Bacon: Place chopped bacon in a cold, large cast-iron skillet. Turn heat to medium and cook for 5-7 minutes until crispy. Remove bacon bits with a slotted spoon, leaving the rendered fat in the pan.
- Sear the Sprouts: Increase heat to medium-high. Place Brussels sprouts cut-side down in the hot fat. Do not touch them for 3-4 minutes to achieve a dark golden-brown char. Stir and cook for another 2 minutes.
- Wilt and Finish: Add the butter to the skillet. Once foamy, toss in the shredded cabbage and sauté vigorously until wilted. Add minced garlic, salt, and pepper; cook for 2-3 minutes. Stir the crispy bacon back in, remove from heat, and splash with vinegar or lemon juice before serving.
Notes
Storage: Store in an airtight container in the fridge for 3-4 days. Reheat in a hot skillet to re-crisp.
Vegetarian Option: Substitute bacon with 2 tbsp olive oil and a pinch of smoked paprika.