Ingredients:
- 4 slices of bacon, chopped
- 1 medium head of cabbage, chopped (about 6 cups)
- 1 medium onion, sliced thinly
- 2-3 cloves garlic, minced
- Salt and black pepper to taste
- Optional: 1/2 teaspoon smoked paprika or a pinch of red pepper flakes for extra flavor
Instructions:
- Cook the Bacon: In a large skillet or pan over medium heat, cook the chopped bacon until it’s crispy. This should take about 5–7 minutes. Once done, remove the bacon from the skillet with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Cook the Onion and Garlic: Add the sliced onion to the skillet and cook until it’s soft and translucent, about 5 minutes. Add the garlic and cook for an additional 1–2 minutes until fragrant.
- Add the Cabbage: Add the chopped cabbage to the skillet, stirring well to coat it in the bacon fat. Season with salt, black pepper, and optional spices if desired. Sauté, stirring occasionally, until the cabbage is tender and slightly caramelized, about 10–15 minutes.
- Combine: Add the cooked bacon back into the skillet with the cabbage. Stir well to combine and cook for another 2–3 minutes to let the flavors meld together.
- Serve: Taste and adjust seasoning as needed, then serve warm as a side dish or main.
Tips:
- For a vegetarian version, skip the bacon and use a tablespoon of olive oil or butter instead.
- Serve with a sprinkle of green onions or parsley for a fresh garnish.
