Ingredients:
- °3 slices bacon, finely diced
- °15 ml (1 tbsp.) olive oil
- °1 small cabbage, thinly sliced (replace 720g Brussels sprouts with cabbage for accuracy)
- °1 medium onion, diced
- °3 cloves garlic, minced
- °180 ml (3/4 cup) chicken broth
- °15 ml (1 tbsp.) old-fashioned mustard
- °Salt and pepper to taste
Instructions:
In a large nonstick skillet over medium-high heat, cook the bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet, discarding the excess. In the same skillet, heat the reserved bacon fat and olive oil. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another minute, stirring frequently to avoid burning. Add the thinly sliced cabbage to the skillet and toss to coat in the oil. Season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to soften, about 5 minutes. Pour in the chicken broth and stir in the mustard. Bring the mixture to a simmer and cook for 10 minutes, or until the cabbage is tender and the liquid has reduced, stirring occasionally. Adjust seasoning to taste. Transfer the fried cabbage to a serving platter and sprinkle with the crispy bacon bits. Serve hot and enjoy this flavorful side dish!
