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INGREDIENTS °3 slices bacon, finely diced °15 ml (1 tbsp.) olive oil °720 g Brussels sprout °180 ml (3/4 c) chicken broth °15 ml (1 tbsp.) old-fashioned mustard
*PREPARATION In nonstick skillet on medium-high heat, browning bacon in the oil. Remove the bacon with a slotted spoon. Reserve on a plate. Keep the fat in the skillet. In same skillet, browning cabbage in the hot fat. Salt / pepper. Deglaze with broth & mustard. Bring to a boilling & simmer on heat for 10 minutes or to the sprouts are tender and the broth has evaporated, stir frequently. Adjust seasoning. Transfering to a serving platter & sprinkling with bacon. Enjoy !