Ingredients:

  • 6 thick-cut bacon slices, chopped into 1/2-inch pieces
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 medium head green cabbage (approx. 3 lbs), cored and shredded into 1-inch ribbons
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Instructions:

  1. In a large cast-iron skillet or heavy-bottomed pot over medium heat, add the chopped bacon. Cook slowly until the fat has rendered out and the bacon is mahogany-colored and crisp (about 8 minutes).
  2. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, keeping the rendered liquid bacon fat in the pan.
  3. Increase the heat to medium-high. Add the sliced onions to the bacon fat. Sauté for 5 minutes until translucent and just beginning to brown. Stir in the minced garlic for 1 minute until fragrant.
  4. Add the shredded cabbage to the pan in batches. Let the bottom layer sear against the hot fat before tossing. Cook for 10 minutes, tossing every 2-3 minutes, until the cabbage is wilted with deep caramelized edges.
  5. Once the cabbage is tender but retains a 'snap,' sprinkle in the brown sugar, smoked paprika, red pepper flakes, salt, and pepper. Stir in the unsalted butter and reserved crispy bacon until well combined and glazed.