Instructions
1. Cook the Bacon:
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In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy.
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Use a slotted spoon to remove the bacon and set it aside on a paper towel, leaving the rendered bacon fat in the pan.
2. Sauté the Aromatics:
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Add the butter to the bacon fat in the skillet and heat over medium-high until melted.
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Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
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Add the minced garlic and cook for another minute until fragrant.
3. Cook the Cabbage:
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Add all of the chopped cabbage to the skillet. It will seem like a lot, but it will wilt down significantly.
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Season with the salt and a few cracks of black pepper. Toss everything together to coat the cabbage in the butter and bacon fat.
4. Simmer and Caramelize:
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Cook, stirring every few minutes, for about 10-15 minutes. The cabbage is done when it has wilted, become tender, and developed some golden-brown, caramelized spots.
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Stir the reserved crispy bacon back into the skillet and heat through.
5. Serve:
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Taste and adjust seasoning with more salt or pepper if needed. Serve immediately while hot.
Chef’s Notes & Tips
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave.
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Freezing: This dish freezes well for up to 3 months. Thaw in the refrigerator before reheating.
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Add a Kick: For a bit of heat, add a pinch of red pepper flakes with the garlic.
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Deglaze (Optional): For an extra layer of flavor, add a splash of apple cider vinegar or chicken broth when the cabbage is nearly done, scraping any browned bits from the bottom of the pan.
