Braised Brussels Sprouts with Mustard and Thyme

If your cabbage isn't the same size, for larger Brussels sprouts, cut them in half for even cooking.
Melt the butter in a nonstick skillet over medium-high heat. Place the Brussels sprouts in the pan, cut side down; cook for 2 minutes, without stirring. Add the shallots to the skillet; toss to combine. Cook for 2 minutes. Sprinkle with salt and pepper. Add 1/4 cup broth to the pan, partially cover, and cook for 3 minutes or until the Brussels sprouts are crisp and tender. Combine the remaining 2 tablespoons of stock, mustard, and honey in a bowl; toss with the sprouting mixture. Sprinkle with thyme. Cook for 1 minute, stirring well.Braised Brussels Sprouts with Balsamic vinegar and grapes: Melt 1 tablespoon unsalted butter in a non-stick skillet over medium-high heat; add 1 pound of medium-sized Brussels sprouts, peeled and halved, cut side down, to the pan. Cook for 3 minutes, without stirring. Add 1 cup pitted red grapes and 1 tablespoon minced garlic; cook for 1 minute. Sprinkle with 3/8 teaspoon kosher salt and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; partially cover and cook for 3 minutes. Add 1 tablespoon balsamic vinegar and 1 tablespoon unsalted chicken stock; simmer for 1 minute. Per 4 servings (serving size: 1/2 cup) CALORIES 109; 3 g FAT (sat 9 g, mono 8 g, poly 3 g); SODIUM 221 mgBraised Brussels Sprouts with cider and bacon: Saute 2 slices of bacon, sliced in the center, in a nonstick skillet over medium heat for 5 minutes. Transfer to a plate; shake off any leftovers. Add 4 teaspoons of canola oil and 1 pound of medium-sized Brussels sprouts, peeled and halved, cut side down, to the skillet. Cook for 2 minutes, without stirring. Add 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook for 2 minutes. Add 2 tablespoons unsalted chicken stock and 2 tablespoons apple cider; partially cover and cook for 3 minutes. Crumble the bacon on top. Add 2 tablespoons of apple cider and 1 tablespoon of light cream; simmer for 1 minute. Per 4 servings (serving size: 1/2 cup) CALORIES 123; FAT 7 g (sat 6 g, mono 3 g, poly 5 g); SODIUM 221 mgBraised Brussels Sprouts with chorizo and garlic: Heat 1 teaspoon of olive oil in a nonstick skillet over medium-high heat. Add 1 ounce diced Spanish chorizo; cook for 3 minutes, stirring occasionally. Transfer to a plate. Add 1 tablespoon of olive oil and 1 pound of medium-sized Brussels sprouts, peeled and halved, cut side down, to the skillet. Cook for 3 minutes, without stirring. Add 1 tablespoon minced garlic; cook for 1 minute. Add 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; partially cover and cook for 3 minutes. Add chorizo. Per 4 servings (serving size: 1/2 cup) CALORIES 127; FAT 6 g (sat 7 g, mono 6 g, poly 9 g); SODIUM 245 mg