700 g Brussels sprouts
250 g bacon
2 tbsp soy sauce
olive or sunflower oil for frying
pinch of rosemary
Chopped green in small pieces bacon strips. Put the bacon to fry over high heat to become crispy. When you start to become brown, add to the pan and cabbage. Choke, add salt and rosemary. When the cabbage is tender must try if dry add 1 tbsp olive oil or sunflower oil and half a glass of water. Leave to cook until the water evaporates.