Ingredients:

  • 1 lb (450 g) Brussels cabbage, trimmed and shredded
  • 4 slices of unsmoked bacon, chopped
  • 1 medium apple (like a Braeburn or Granny Smith), cored and diced
  • 1 medium onion, finely sliced
  • 2 tablespoons (30 ml) olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon (around 15 ml)

Instructions:

  1. Chop bacon into small pieces, shred the Brussels cabbage, slice onions, and dice the apple.
  2. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving rendered fat in the pan.
  3. In the same skillet with bacon fat, add olive oil, then sauté the onions until translucent (about 3-4 minutes).
  4. Add minced garlic and shredded Brussels cabbage to the onions; sauté for 5-7 minutes, stirring frequently until cabbage is tender but still vibrant.
  5. Fold in the diced apple, cooked bacon, lemon juice, salt, and pepper. Continue to cook for an additional 2-3 minutes until the apples are slightly softened.
  6. Adjust seasoning if needed, and serve warm, garnishing with a sprinkle of black pepper and lemon zest if desired.