Fried Cabbage with Bacon, Onion, and Garlic, 1st Recipes Style (Print Version)
Tender skillet cabbage cooked in bacon drippings with onion, garlic, paprika, and crisp bacon for a cozy, savory side.
# Ingredients:
For the cabbage
01 -
1 large head green cabbage, about 2 1/2 lb (1.1 kg), cored and sliced
02 -
1 small carrot, shredded (optional)
03 -
1 large yellow onion, diced
04 -
3 cloves garlic, minced
For the skillet
05 -
8 oz (225 g) thick-cut bacon, chopped
06 -
1 teaspoon kosher salt, plus more to taste
07 -
3/4 teaspoon black pepper
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon smoked or sweet paprika
11 -
1/4 cup (60 ml) water, as needed
12 -
1 teaspoon apple cider vinegar, optional for finishing
# Instructions:
01 -
Set a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons drippings in the pan.
02 -
Add the diced onion to the bacon drippings. Cook for 5-7 minutes, stirring often, until softened and lightly golden around the edges.
03 -
Add the minced garlic and cook for 30 seconds, just until fragrant. Do not let it brown dark.
04 -
Add the sliced cabbage, carrot if using, salt, pepper, onion powder, garlic powder, and paprika. Toss well so the cabbage is coated in the seasoned drippings.
05 -
Add 2 tablespoons water if the pan seems dry. Cover and cook over medium-low heat for 15 minutes, stirring every few minutes, until the cabbage has wilted and softened.
06 -
Uncover and cook for 5-8 minutes more, stirring often, until extra liquid evaporates and some cabbage edges lightly brown. Stir the bacon back in and add vinegar if using. Taste and adjust salt before serving hot.
# Notes:
01 -
Taste before adding extra salt because bacon varies by brand.
02 -
Use a wide pan for more browned edges or a Dutch oven for easier stirring.
03 -
Best served hot, but leftovers reheat well in a skillet.