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2 pounds Brussels sprouts
6 slices bacon 2 small onions -- sliced thin 1 teaspoon sugar 2 tablespoons cider vinegar Trim Brussels sprouts and slice thinly across the sprouts, the sliced sprouts should be similar to shredded cabbage
Fry the bacon in a skillet until crisp Remove the bacon, drain and crumble. Pour off all but 1 to 2 tablespoons of fat from skillet. Put bacon fat in skillet over medium high heat; add shredded sprouts and sliced onions and stir fry until limp and slightly browned. Add sugar and stir fry for an additional minute or two, until the sugar is dissolved and the vegetables are lightly caramelized. Add cider vinegar, salt and pepper and stir fry for an additional 2 minutes. Sprinkle with crumbled bacon. Serve immediately or transfer to casserole dish and keep warm and covered, until ready to serve. Serves 8 Provided by Jack Darling |