Cut the cabbage into bite-sized pieces so it cooks evenly. Cook the bacon until crispy for maximum flavor. Don’t overcook the cabbage—it should be tender but still have a bit of bite. Taste and adjust seasoning as needed.
Ingredients
1 medium head of green cabbage, chopped
6 slices of bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon butter (optional, for extra richness)
Directions
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
Add diced onion to the skillet and sauté for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds.
Add the chopped cabbage to the skillet, tossing it in the bacon fat. Season with salt, pepper, and red pepper flakes if using.
Cook, stirring occasionally, for 10–12 minutes or until the cabbage is tender and lightly browned.
Stir the cooked bacon back into the skillet. Add a tablespoon of butter for extra flavor if desired.
Serve hot as a side dish or over rice for a full meal.
For variations, you can add smoked sausage, ham, or leftover cooked chicken to turn it into a full main dish. A splash of apple cider vinegar or hot sauce at the end adds a nice tangy kick. Try using purple cabbage for a colorful twist.