Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 lbs green cabbage, cored and chopped into 1-inch strips
  • 1 tsp granulated sugar
  • 2 cups low-sodium chicken broth
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Place a pot over medium heat. Add the diced bacon and cook until the fat has rendered and the pieces are golden brown. Stir in the butter and diced onions, sautéing for 3–5 minutes until the onions are translucent.
  2. Increase heat to medium-high. Add the chopped cabbage and sugar. Stir frequently for 5 minutes until the edges of the cabbage soften and become slightly caramelized.
  3. Pour in the chicken broth and stir in the salt, pepper, and red pepper flakes. Bring to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 15–20 minutes.
  4. Remove the lid. Ensure the cabbage is tender and translucent and the liquid has reduced to a silky glaze. If too much liquid remains, simmer uncovered for an additional 3 minutes.