Brussels Sprouts with Applewood Bacon

Cook the Brussels sprouts in boiling salted water, covered, for 4 minutes; drain. Dip the cabbage in ice-cold water to stop the cooking process; drain.Saute the bacon in a large skillet over medium-high heat, stirring frequently, for 10 minutes or until crisp; remove the bacon and dry with paper towels, leaving 1 tablespoon of the filling in the pan.Melt the butter in a hot skillet over medium-high heat; add the brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, for 1 minute or until the sugar melts and the sauce thickens slightly. Add the Brussels sprouts; cook, stirring frequently, for 10-12 minutes or until lightly browned. Add salt and pepper to taste.Served to the table by Chef Brett McKee at Eli's Table in Charleston, South Carolina.