Ingredients

• 1 ½ pounds Brussels sprouts, quartered
• 2 cups cole slaw mix
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• ¼ cup balsamic vinegar
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder

Method

• Heat olive oil in a skillet over medium heat. Add onion and cook. Stir in garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes. Add cole slaw mix.
• Mix in balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts and cabbage mixture. Stir until the sauce has covered the cabbage and brussel sprouts.

Dice

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