Instructions
Begin by preparing your ingredients. Slice the cabbage thinly for even cooking, and dice the bacon into small pieces.
In a large skillet or pan, cook the bacon over medium heat until it becomes crispy. Remove it from the pan and set it aside, leaving the rendered fat in the pan.
Add a small amount of butter or olive oil to the bacon fat if needed, and sauté the chopped onions until they become translucent and fragrant.
Stir in the minced garlic and cook briefly, ensuring it doesn’t burn. Garlic adds a depth of flavor that complements the cabbage and bacon.
Add the sliced cabbage to the skillet, tossing it in the fat to coat it evenly. This step helps the cabbage absorb the rich flavors of the bacon and garlic.
Season the cabbage with salt, pepper, and optional red pepper flakes for a bit of heat. Adjust the seasoning to your taste as you go.
Cook the cabbage over medium heat, stirring occasionally, until it becomes tender and slightly caramelized. This process enhances its natural sweetness.
If the cabbage starts to stick, add a splash of water or chicken broth to deglaze the pan and help it cook evenly.Return the crispy bacon to the skillet and toss it with the sautéed cabbage. This step ensures every bite is infused with the smoky flavor of the bacon.
For a tangy twist, drizzle apple cider vinegar or lemon juice over the dish and stir well. The acidity brightens the flavors and balances the richness.
Optional: Add a sprinkle of fresh parsley or thyme as a garnish for a pop of color and freshness.Allow the dish to cook for a few more minutes, letting the flavors meld together beautifully.
Taste the sautéed cabbage and adjust the seasoning as needed, adding more salt or pepper to suit your preference.Serve the dish hot, straight from the skillet, as a side to roasted meats, sausages, or mashed potatoes.
Leftovers can be reheated in a skillet or microwave and enjoyed the next day, making this a great make-ahead option.
How to Make?
Begin by gathering all your ingredients. Having everything prepped and ready makes the cooking process smoother and more enjoyable.
Select a large skillet or frying pan for this dish. The cabbage will wilt as it cooks, but you’ll need enough space to toss it easily with the bacon and seasonings.
Cook the bacon first to render its fat. This creates a flavorful base for sautéing the cabbage, eliminating the need for additional oil.
Remove the crispy bacon from the pan and set it aside. Leaving it in too long may cause it to lose its texture as you cook the cabbage.
Use the rendered bacon fat to sauté onions and garlic. This step builds layers of flavor that will elevate the entire dish.
Add the sliced cabbage gradually, tossing it to coat each piece with the flavorful fat. Cooking in batches can help if your skillet isn’t large enough.
Season the cabbage as it cooks, but avoid over-salting initially, as the bacon adds its own salty flavor.Let the cabbage caramelize slightly for a richer taste. Stir occasionally to prevent burning but allow it to sit undisturbed at times for that golden sear.
Reintroduce the bacon once the cabbage is tender, mixing it thoroughly to distribute the smoky flavor.Adding a splash of apple cider vinegar or lemon juice at the end gives the dish a bright, tangy note that balances its richness.
Herbs like parsley or thyme can be sprinkled on top just before serving, adding freshness and color to the dish.Serve the sautéed cabbage hot, pairing it with your favorite main courses or enjoying it as a standalone meal.
Store leftovers in an airtight container and refrigerate for up to three days. Reheat gently to preserve the flavors and texture.
Experiment with variations by adding other vegetables like carrots or bell peppers, or spices like caraway seeds for a unique twist.
