Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 large yellow onion, thinly sliced
  • 2 tbsp unsalted butter
  • 2 lb head of green cabbage, cored and shredded
  • 3 cloves garlic, minced
  • 1 tsp granulated sugar
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Place the diced bacon in a cold skillet and turn the heat to medium. Cook until the bacon is mahogany-colored and crisp. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pan. Add the sliced onions and sauté for 5-7 minutes until they are translucent and just beginning to brown.
  2. Stir in the butter and minced garlic. Once the butter is foaming and the garlic smells nutty (about 1 minute), add the shredded cabbage. Toss the cabbage thoroughly to ensure every piece is coated in the fat.
  3. Sprinkle the sugar, smoked paprika, salt, pepper, and red pepper flakes over the cabbage. Cook, stirring occasionally, for 10-15 minutes until the cabbage shrinks in volume and turns a vibrant, translucent green with golden-brown edges.
  4. Fold the cooked bacon bits back into the pan. Stir for one final minute to reintegrate the flavors. Remove from heat immediately once the cabbage is tender but still retains a slight bite.