This is another family holiday favorite, my Dad was a cabbage & brussels sprout lover; we enjoyed brussels sprouts as a side dish. When preparing ribs and cabbage one evening I decided to add brussels sprouts to the cabbage. Hence the following Thanksgiving when I prepared the sprouts I added cabbage. To flavor the veggies; I used chicken stock with bacon as a base.
4 – 5 lbs brussels sprouts
1 head cabbage
5 slices bacon (or bacon bits 2 tbsp)
1 cup chicken stock
1/2 cup apple sauce
Cook sprouts in water til fork goes through easily; cool and cut sprouts in half, set aside. In a large saucepan fry bacon add shredded cabbage and stock. Season with salt & pepper. Cover and saute on medium flame until cabbage is translucent..15 -20 minutes.
Layer oven pan with cabbage and sprouts. Add apple sauce and mix.Veggies can be stored in refrigerator; heated and served with your holiday meal.
I sometimes add breadcrumbs to the topping; prior to reheating, this is optional.