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I bet you don't like Brussels Sprouts

Claire Eckhart

For Snack / Other


Published on

10 minutes to prepare and 15 minutes to cook

Serves 4-6


A creamy one pan side dish that makes you re-think your dislike of the magnificent Brussels Sprout! :)


10-12 Brussels Sprouts
1/2 Savoy Cabbage sliced reasonably finely
2 bacon rashers cut to small dice (middle bacon is fine but short cut if you don't like the fat)
S&P to taste
Couple of garlic gloves crushed or from a jar if desired
Couple of Tbspns thickened cream (or as desired)
Squeeze of lemon juice (to taste)
Finely grated parmesan cheese


Take off the outside leaves of the sprouts then quarter them.
Shred your cabbage to desired thickness
Heat a heavy based saucepan/fryingpan over medium heat with a little olive oil
Add the diced bacon; saute for a minute or two. Add the garlic.
Throw in the brussels and cabbage and move them around in the pan for probably 2-3 minutes or until the veg begins to wilt but doesn't change colour.
Add S&P to taste
Add the cream, stir to combine then add the lemon juice.
Continue to cook until the veg reach your desired texture.


I implore you to NOT overcook the cabbage or the brussels. A little crunch adds so much.
Be careful of your added salt (all depends on your bacon)

I made this up as part of a low carb diet I am following and it's become a hit with all the family (even my partner who is not fond of Brussels)

I'm pretty sure you could add to this with other herbs or veg if desired....Experiment and let me know :)


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