Every holiday table has that one dish nobody expects to love. The turkey gets all the attention, the mashed potatoes are a given, but then someone takes a bite of the Brussels sprouts and suddenly the conversation shifts.
“Wait, what’s in these?”
The answer is usually bacon, but also technique. Most people have only ever eaten Brussels sprouts that were boiled into mush or roasted until bitter. Cooked properly, they become something else entirely.
This recipe pairs Brussels sprouts with red cabbage, a combination that works on multiple levels. The cabbage adds sweetness and color, softening while the sprouts crisp at the edges.
Bacon ties everything together with salt and smoke, rendering its fat into the pan so every vegetable picks up that savory flavor. A splash of vinegar at the end brightens the dish and balances the richness.
The result is a side dish with enough character to hold its own against any roast, any steak, any holiday spread. It works just as well on a Tuesday night as it does on Thanksgiving. The colors alone make it worth putting on the table.
What’s So Special About This Dish
The textures in this dish hit several different notes. Brussels sprouts develop a crispy, caramelized exterior where they contact the hot pan, while the inner leaves stay tender. Red cabbage softens into silky ribbons but keeps enough structure to add substance. Bacon crisps into salty, smoky bits that distribute throughout.
The colors make an impression before anyone takes a bite. Deep purple cabbage against bright green sprouts, studded with golden-brown bacon and flecks of fresh thyme. It looks like a dish that required effort, even though the active cooking time is under 20 minutes.
Flavor builds in layers. The bacon goes first, rendering fat that becomes the cooking medium. Sprouts sear in that fat, picking up smoke and salt. Cabbage wilts and sweetens. A hit of balsamic vinegar at the end adds acidity that cuts through the richness and makes everything pop. Each forkful delivers something different.
What Goes in Brussels Sprouts and Red Cabbage with Bacon
The ingredient list is short and each item earns its place:
- Brussels sprouts form the backbone of the dish. Choose firm, tight sprouts without yellowing leaves. Smaller ones cook more evenly, but larger ones can be quartered. Trim the stem end and halve each sprout through the core.
- Red cabbage adds sweetness, color, and bulk. Slice it thin so it wilts quickly and cooks in the same time as the sprouts. Remove the tough core before slicing.
- Thick-cut bacon provides fat for cooking and flavor throughout. Thick slices crisp better and stay chewy in spots. Cut into lardons (short strips) about half an inch wide.
- Garlic adds depth. Mince it fine so it distributes evenly and softens quickly in the hot pan.
- Balsamic vinegar brings acidity that balances the richness of the bacon and the natural sweetness of the cabbage. It also deglazes the pan, lifting the browned bits into the dish.
- Fresh thyme contributes an earthy, slightly floral note that complements both vegetables. Strip the leaves from the stems before adding.
- Salt and pepper season the dish, though less salt is needed since the bacon contributes plenty.
How to Make Brussels Sprouts and Red Cabbage with Bacon
This dish comes together in one pan. The order of operations matters for getting the textures right.
Step 1: Prep the Vegetables
Trim the stem ends from the Brussels sprouts and halve each one through the core. If any sprouts are larger than a golf ball, quarter them instead. The goal is pieces of roughly equal size so they cook at the same rate.
Cut the red cabbage into quarters and remove the tough white core. Slice each quarter into thin ribbons, about a quarter inch wide. Separate the ribbons so they cook evenly.
Cut the bacon crosswise into strips about half an inch wide. Mince the garlic. Strip the thyme leaves from their stems.
Step 2: Render the Bacon
Place the bacon in a large cold skillet or Dutch oven. Set the pan over medium heat. Cooking bacon from a cold start allows the fat to render slowly, producing crispier results.
Cook for 6-8 minutes, stirring occasionally, until the bacon is crispy and has released most of its fat. The bacon should be golden brown but not burnt. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pan.
Step 3: Sear the Brussels Sprouts
Increase the heat to medium-high. Add the Brussels sprouts to the bacon fat, cut side down. Arrange them in a single layer as much as possible. Let them cook undisturbed for 3-4 minutes until the cut sides develop a deep golden-brown sear.
Resist the urge to stir. The sprouts need contact with the hot pan to caramelize. After 3-4 minutes, stir once and cook for another 2 minutes.
Step 4: Add the Cabbage and Garlic
Add the sliced red cabbage to the pan. The volume will look like too much, but cabbage wilts significantly. Toss everything together and cook for 4-5 minutes, stirring occasionally, until the cabbage softens and reduces by about half.
Add the minced garlic and thyme leaves. Stir and cook for 1 minute until the garlic is fragrant but not browned.
Step 5: Deglaze and Finish
Pour the balsamic vinegar into the pan. It will sizzle and steam. Use a wooden spoon to scrape up any browned bits stuck to the bottom. These add flavor.
Return the crispy bacon to the pan and toss everything together. Season with black pepper. Taste before adding salt, as the bacon may have contributed enough. Cook for another minute to let the flavors meld.
Step 6: Serve
Transfer to a serving dish or serve directly from the skillet. The dish is best eaten immediately while the bacon is still crispy and the sprouts have texture.
The Vinegar Makes the Dish
Bacon and cabbage are rich. Brussels sprouts can lean bitter if they pick up too much char. The balsamic vinegar solves both problems. Its acidity cuts through the fat and balances the sweetness of the cabbage. The slight sweetness of balsamic (compared to other vinegars) complements rather than clashes with the other flavors.
Add the vinegar to the hot pan and let it reduce for about 30 seconds. This concentrates the flavor and softens the sharp edge. If you add it too early, it evaporates before it can coat the vegetables. If you skip it entirely, the dish tastes flat.
Apple cider vinegar or sherry vinegar work as substitutes, though the flavor profile shifts slightly. Red wine vinegar is sharper and needs a smaller amount.
What to Serve with Brussels Sprouts and Red Cabbage
This dish works as a side for almost any protein:
- Roast chicken or turkey
- Pork chops or pork tenderloin
- Grilled steak
- Roasted salmon
- Seared duck breast
- Holiday ham
For a complete meal:
- Serve over creamy polenta or mashed potatoes
- Pair with crusty bread and a fried egg for brunch
- Add to a grain bowl with farro or quinoa
For dietary modifications:
- Dairy-free: The base recipe contains no dairy.
- Gluten-free: The recipe is naturally gluten-free. Check bacon labels to confirm.
- Vegetarian: Omit the bacon. Use olive oil or butter for cooking and add smoked paprika for depth.
- Lower-fat: Use turkey bacon or reduce the amount of regular bacon. Add a tablespoon of olive oil if needed.
Tips for Success
- Start bacon in a cold pan. This allows the fat to render slowly, producing crispier bacon and more cooking fat for the vegetables.
- Do not crowd the sprouts. They need contact with the hot pan to caramelize. Use a large skillet or cook in batches.
- Let the sprouts sit. Resist stirring for the first 3-4 minutes. The sear develops from sustained contact with heat.
- Slice the cabbage thin. Thick slices take too long to wilt and throw off the timing.
- Add vinegar to the hot pan. The sizzle helps it reduce and coat the vegetables. Adding it too early means it evaporates.
- Taste before salting. Bacon contributes significant salt. You may not need any additional.
Substitutions
- Bacon: Pancetta or guanciale work well. Turkey bacon reduces fat. For vegetarian, use olive oil plus a pinch of smoked paprika.
- Balsamic vinegar: Apple cider vinegar, sherry vinegar, or red wine vinegar (use less). Lemon juice works in a pinch.
- Red cabbage: Green cabbage or savoy cabbage work but lack the color contrast.
- Fresh thyme: Rosemary (use less, it is stronger) or dried thyme (1 teaspoon).
- Brussels sprouts: Broccoli florets or broccolini can substitute, though cooking times differ.
Variations
- Maple bacon version: Add 1 tablespoon maple syrup with the vinegar for a sweet-savory glaze.
- Blue cheese finish: Crumble blue cheese or gorgonzola over the top just before serving.
- Nutty crunch: Add toasted walnuts or pecans in the last minute of cooking.
- Apple addition: Toss in a diced Granny Smith apple with the cabbage for sweetness and texture.
- Spicy kick: Add red pepper flakes with the garlic or drizzle with hot honey before serving.
- Sheet pan version: Toss everything with oil and roast at 425°F for 25-30 minutes, stirring halfway.
Make Ahead and Storage
- Prep ahead: Brussels sprouts can be halved and cabbage sliced up to 2 days in advance. Store separately in airtight containers in the refrigerator. Bacon can be cut into lardons a day ahead.
- Make ahead (partial): Cook the bacon and store the rendered fat and crispy pieces separately. Refrigerate for up to 3 days. Reheat the fat and continue with fresh vegetables.
- Refrigerator: Cooked dish stores in an airtight container for up to 4 days. The bacon will soften.
- Reheating: Reheat in a hot skillet for 4-5 minutes to restore some crispness. Microwave works but results in softer textures.
- Freezer: Not recommended. Brussels sprouts become mushy when frozen and thawed.
Time to Make This One
This dish takes about 25 minutes from start to finish. Most of that time is hands-on, but the steps are simple and the result punches well above its effort level.
Make it for a weeknight dinner alongside roast chicken. Make it for Thanksgiving when you want a side that stands out. Make it for yourself when you want vegetables that actually taste good. The bacon helps, but the technique is what makes it work.
Crispy Brussels Sprouts and Red Cabbage with Bacon
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Slotted Spoon
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 1/2 small red cabbage cored and thinly sliced, about 4 cups
- 6 oz thick-cut bacon cut into 1/2-inch pieces
- 3 cloves garlic minced
- 2 tbsp balsamic vinegar
- 1 tbsp fresh thyme leaves
- 1/2 tsp black pepper
- salt to taste
Instructions
Prep
- Trim the stem ends from Brussels sprouts and halve each one through the core. Quarter any large sprouts.
- Cut red cabbage into quarters, remove the core, and slice into thin ribbons about 1/4-inch wide.
- Cut bacon crosswise into 1/2-inch strips. Mince garlic. Strip thyme leaves from stems.
Cook the Bacon
- Place bacon in a large cold skillet or Dutch oven. Set over medium heat and cook 6-8 minutes, stirring occasionally, until crispy and fat has rendered.
- Transfer bacon to a paper towel-lined plate using a slotted spoon. Leave rendered fat in the pan.
Cook the Vegetables
- Increase heat to medium-high. Add Brussels sprouts cut-side down in a single layer. Cook undisturbed for 3-4 minutes until deeply golden brown on the cut side.
- Stir the sprouts and cook another 2 minutes.
- Add sliced red cabbage. Toss everything together and cook 4-5 minutes, stirring occasionally, until cabbage wilts and reduces by half.
- Add minced garlic and thyme leaves. Stir and cook 1 minute until fragrant.
Finish and Serve
- Pour balsamic vinegar into the pan. Scrape up any browned bits from the bottom with a wooden spoon.
- Return crispy bacon to the pan. Toss to combine. Season with black pepper. Taste and add salt if needed.
- Serve immediately while bacon is still crispy.
Notes
Nutrition