# Components:
→ Meats
01 - 6 slices bacon
→ Vegetables
02 - 1 medium head green cabbage, cored and chopped (about 6 cups)
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
→ Seasonings
05 - 1 teaspoon salt, or to taste
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon smoked paprika (optional)
08 - Pinch of red pepper flakes (optional, for heat)
→ Fats
09 - 1 tablespoon unsalted butter (optional, for extra richness)
# Method:
01 - In a large skillet or Dutch oven over medium heat, cook bacon until golden and crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with paper towels. Reserve 2 tablespoons bacon fat in the pan and discard the excess.
02 - Add sliced onion to the reserved bacon fat. Sauté over medium heat until translucent and starting to caramelize, about 3 to 4 minutes. Add minced garlic and cook, stirring, for 1 minute.
03 - Stir in chopped cabbage. Sauté, turning frequently, until cabbage begins to soften and reduce in volume, about 8 to 10 minutes.
04 - Season mixture with salt, freshly ground black pepper, smoked paprika, and red pepper flakes if using. Stir thoroughly.
05 - Crumble reserved bacon and return to the skillet. If desired, add unsalted butter for extra richness.
06 - Continue cooking until cabbage is tender and edges are lightly browned, about 4 to 5 minutes. Adjust seasonings to taste. Serve hot as a side or main course.
