Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) Green Cabbage, cored and shredded
  • 1 large (approx. 8 oz / 225g) Yellow Onion, thinly sliced
  • 4 slices (approx. 3 oz / 85g) Thick-cut Bacon, diced
  • 3 cloves (approx. 15g) Garlic, minced
  • 2 tbsp (28g) Unsalted Butter
  • 1 tsp (6g) Kosher Salt
  • ½ tsp (3g) Black Pepper, freshly cracked
  • ¼ tsp (1g) Red Pepper Flakes
  • 1 tbsp (15ml) Apple Cider Vinegar

Instructions:

  1. Place the diced bacon in a cold 12 inch cast iron skillet over medium high heat. Cook, stirring occasionally, until the bacon is crisp and the fat has fully rendered (about 7-10 minutes).
  2. Remove the bacon bits with a slotted spoon and set them aside on a paper towel. Note: Keep all that liquid fat in the pan.
  3. Increase the heat to medium high and add the sliced onions to the hot bacon fat. Sauté for 3-5 minutes until the onions are translucent and show golden edges.
  4. Add the shredded cabbage to the skillet. Let it sit undisturbed for 2-3 minutes until a mahogany colored crust forms on the bottom.
  5. Stir in the butter, minced garlic, salt, pepper, and red pepper flakes.
  6. Sauté for another 5-7 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite.
  7. Turn off the heat and drizzle the apple cider vinegar over the cabbage. Stir once to deglaze the pan.
  8. Fold the crispy bacon bits back in before serving.