We all inherently know that Brussel Sprouts are just little cabbages but look how we treat them differently.
During the holiday season, Brussel Sprouts have become the ubiquitous, go-to, vegetable. One of the most frequent applications for fixing them these days is sautéed. My favorite way is to fry a little (or a lot) of bacon with some onions, then sauté said shredded Brussel Sprouts, finishing them off with a little Balsamic Vinegar. Good to the last drop.
But it got me to thinking about one of my favorite childhood vegetable preparations. It was fried cabbage. Cook some cabbage and onions in some bacon grease and a lot of ground black pepper and serve it up with a little cider vinegar on the side. I loved that stuff.
If you think about it, it is not a whole hell of a lot different. In fact, the flavor profile is decidedly similar. The big difference is that the haute cuisine dudes and dudines that dine on Sautéed Brussel Sprouts would probably not be caught dead eating good old fried cabbage.
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