A dish that embodies the comfort and warmth of traditional Southern cooking, with its roots also tracing back to German and Irish cuisines.
Ingredients
Scale:
1 large head of cabbage, cored and shredded
6 slices of bacon, cut into 1-inch pieces
2 tablespoons of vegetable oil
1 onion, chopped
3 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of paprika
2 tablespoons of chicken broth
2 tablespoons of apple cider vinegar
2 tablespoons of chopped fresh parsley
Instructions
In a large cast-iron skillet, cook the bacon over medium heat until crispy, stirring occasionally. This should take about 10-12 minutes. Once the bacon is cooked, remove it from the skillet and set it aside on a paper towel-lined plate.
In the same skillet, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
Add the shredded cabbage to the skillet, stirring to combine with the onion and garlic mixture. Cook for 10-12 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
Season the cabbage mixture with salt, black pepper, and paprika, stirring to combine. Add the chicken broth, apple cider vinegar, and cooked bacon to the skillet, stirring to combine.
Reduce heat to low and simmer the mixture for 5-7 minutes, stirring occasionally, until the liquid has been absorbed and the cabbage is coated with the savory sauce.
Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley and crispy bacon bits.
