The recipe made it sound so easy: “then shred the Brussels sprouts”. Five words, five minutes of work. Or so I thought. Ten minutes in, and the pile of shreds was still smaller than the pile of green orbs. Much smaller. My feet hurt and the smell of cooked cabbage was getting to me. And so “shredding” turned into “slicing thickly”. A cop-out, yes, but the vegetables did get to sizzling with a diced onion and bacon before I gave up and dialed for pizza. Sometimes victory hides in a cop-out.
Brussels sprouts with bacon and onion
Adapted from Cooking with Friends
- 500 gr Brussels sprouts
- 100 gr bacon bits
- 1 small onion
- Oil as needed
Bring ½ cup of water to a boil in a lidded skillet that can hold all sprouts snugly in a single layer. Add the sprouts and cook, lid on, for about 7 minutes, until just tender. Set aside until they are cool enough to handle, then slice each mini cabbage as thinly as your patience allows.
Meanwhile, fry the bacon bits in a dry pan until they give up their fat. When cooked, remove them from the pan. Leave about 2 tbsp of drippings and discard the rest (or add a little oil if there’s less than 2tbsp). Cook the onion in the fat until soft and golden.
When you have chopped all sprouts, add the shreds to the onion, toss in the bacon, mix and heat through. Add salt and pepper to taste and serve.