Ingredients:

  • 1 medium head of green cabbage (about 2 lbs / 900g), cored and thinly sliced
  • 4 slices bacon, diced (Or 4oz / 113g of bacon pieces.)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 5g)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for the kick)
  • 2 tablespoons (30ml) butter (unsalted)

Instructions:

  1. Cook diced bacon in a large skillet over medium heat until crispy. Remove bacon from skillet with a slotted spoon and set aside, reserving the bacon grease in the pan.
  2. Add the diced onion to the skillet with the bacon grease and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  3. Add the sliced cabbage to the skillet and toss to coat with the bacon grease and aromatics.
  4. Pour in the chicken broth and apple cider vinegar. Cover the skillet and cook for 10 minutes, or until the cabbage is slightly softened.
  5. Remove the lid and stir in the smoked paprika, black pepper, and red pepper flakes (if using). Add the butter and stir until melted and well combined. Cook, stirring occasionally, until the cabbage is tender and slightly browned, about 5-10 minutes.
  6. Stir the cooked bacon back into the skillet and heat through.
  7. Serve hot!