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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
  • ¾ pound slab bacon, thinly sliced
  • ½ head green cabbage, finely shredded
  • ½ pound Brussels sprouts, outer layer removed, thinly sliced
  • Pinch of red pepper flakes
  • Splash of red wine vinegar
Steps
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