Ingredients:

  • 6 slices bacon, thick-cut (approx. 170g) OR 2 tbsp bacon fat
  • 1 medium yellow onion, thinly sliced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 medium head green cabbage, cored and thinly sliced (approx. 900g)
  • 1/4 cup chicken or vegetable broth (60ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon sugar (5g)
  • 1/2 teaspoon smoked paprika (1g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. If using bacon, cook in the skillet over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat. If using bacon fat, add it to the skillet and heat over medium. Crumble the bacon when cool enough to handle.
  2. Add the sliced onion to the skillet with the bacon fat and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  3. Add the sliced cabbage to the skillet. Deglaze the pan by pouring in the chicken or vegetable broth and scraping up any browned bits from the bottom. This adds tons of flavour.
  4. Add the apple cider vinegar, sugar, smoked paprika, salt, and pepper to the cabbage mixture. Stir well to combine.
  5. Reduce heat to medium-low, cover the skillet, and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized. Adjust seasoning to taste. Remove lid for the last five minutes to help to dry the mixture to your liking, and allow more browning.
  6. Stir in the crumbled bacon (if using). Garnish with chopped fresh parsley, if desired. Serve hot.