My mom loves cabbage and apples and have been thinking about another way I could recreate the dish using something other than cabbage. Thanks to my Mom I came up with this, Brussels and apples!
This is a sweeter side and I cooked mine down until they were really soft. At the end the brussel sprouts and apples just melt in your mouth.
Brussels and Apples
serves 4-6 as a side
1 lb. brussel sprouts, trimmed
1 apple, diced
1 medium-large shallot, diced
1 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. agave nectar
1 Tbsp water
1/4 c. vegetable stock
Prepare your produce. Chiffonade, or thin slice your brussel sprouts. When you dice you apple and shallot, you want everything to be a similar size for even cooking. set aside.
Heat 1 Tbsp. oil in a saute pan over medium heat. When hot add the apples and shallot to the pan. Saute them 2-3 minutes then add the brussel sprouts. Add the cider vinegar and cook for a minute. Next add the agave and a little water. saute stirring often about 8-10 minutes. Add 1/4 c. vegetable stock, cover, and cook about 10 minutes more.
Season to taste with salt and pepper. Transfer to serving plate and enjoy!