- 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
- 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.
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