Ingredients

  • 1 large head green cabbage, chopped into bite-sized pieces
  • 8 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil or butter, if needed
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes, optional
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon onion powder
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

Serve: Transfer the fried cabbage to a serving dish. Sprinkle with the remaining bacon and fresh parsley. Serve hot.

Prepare the vegetables: Remove the tough outer leaves from the cabbage, cut it into quarters, remove the core, and chop the cabbage into bite-sized pieces. Dice the onion and mince the garlic.

Cook the bacon: Place the chopped bacon in a large skillet or Dutch oven over medium heat. Cook for about 6–8 minutes, stirring occasionally, until the bacon is browned and crispy.

Sauté the onion: Remove some excess bacon grease if desired, leaving about 1–2 tablespoons in the pan. Add the diced onion and cook for 3–4 minutes until softened.

Add the garlic: Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.

Add the cabbage: Add the chopped cabbage to the skillet. It may look like a lot at first, but it will quickly shrink as it cooks.

Season: Sprinkle in the salt, black pepper, smoked paprika, onion powder, and red pepper flakes if using. Toss everything together so the cabbage is coated with the bacon fat and seasonings.

Fry the cabbage: Cook uncovered for about 10–15 minutes, stirring every few minutes. Continue cooking until the cabbage becomes tender but still has some texture and develops golden-brown edges.

Add the vinegar: Drizzle the apple cider vinegar over the cabbage and toss well. Cook for another 1–2 minutes. The vinegar adds a slight tang that balances the richness of the bacon.

Finish: Taste and adjust the seasoning. Stir in most of the crispy bacon, reserving a little for the top.