Description
A beloved family staple, this skillet-style cabbage cooks slowly with smoky bacon and sweet, browned onions for deep, comforting flavor. It’s colorful, simple, and made to pass down.
Ingredients
Scale
- 6 slices bacon, cut into small pieces
- 1 large onion, chopped
- 2 garlic cloves, finely minced
- 1 large head green cabbage, core removed and thinly sliced
- 1 tsp salt (adjust to taste)
- 1 tsp freshly ground black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1/8 tsp paprika
Instructions
- Gather and prep everything so cooking flows smoothly.
- Heat a large, heavy pot or Dutch oven over medium–high. Add the chopped bacon and fry until the fat renders and the pieces turn crispy — roughly 8–10 minutes. Use a slotted spoon to leave the drippings in the pan.
- Toss in the chopped onion and sauté in the bacon fat until the onions are deeply golden and sweet, about 8–10 minutes. Stir in the minced garlic and cook another minute until fragrant. Bold tip: don’t rush the onions — more color = more flavor.
- Add the sliced cabbage to the pot and stir to combine with the bacon and onions. Cook, stirring occasionally, until the cabbage begins to soften and pick up the browned bits on the bottom, about 8–10 minutes.
- Season the mixture with salt, black pepper, onion powder, garlic powder, and paprika. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 30 minutes, stirring every so often, until the cabbage reaches your preferred tenderness.
- Taste and adjust seasoning if needed. Serve hot as a side or toss with a little extra bacon for crunch.
Notes
Bold tip: cook low and slow for the richest, most tender result.
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Fat: 13g
- Carbohydrates: 16g
- Protein: 6g