Ingredients:

  • 1 medium Green Cabbage (approx. 2 lbs / 900g), cored and sliced into 1-inch ribbons
  • 6 strips Thick-cut Bacon (approx. 6 oz / 170g), diced
  • 1 large Yellow Onion (approx. 200g), halved and thinly sliced
  • 3 cloves Garlic (approx. 15g), smashed and minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Granulated Sugar
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper

Instructions:

  1. Place the diced bacon in a cold 12-inch cast iron skillet. Turn the heat to medium and allow the fat to render out slowly until the bacon becomes golden and crisp.
  2. Remove the crisped bacon bits with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Increase the heat to medium-high. Add the sliced onions to the bacon fat and sauté for 4 minutes until translucent.
  4. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  5. Add the cabbage ribbons, smoked paprika, and sugar to the skillet. Toss to coat in fat, then let sit undisturbed for 2-3 minutes to achieve a deep mahogany sear.
  6. Continue to cook, stirring occasionally, until the cabbage is tender-crisp. Finish by stirring in the apple cider vinegar and seasoning with salt and pepper. Garnish with the reserved crispy bacon before serving.