Ingredients:

  • 6 oz thick-cut smoked bacon, diced
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 medium head of green cabbage, cored and chopped into 1-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp granulated sugar
  • 1/4 cup apple cider vinegar

Instructions:

  1. Place the diced bacon in a cold cast iron skillet over medium heat. Fry until the bacon is mahogany-colored and crisp (about 5–7 minutes). Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pan.
  2. Increase heat to medium-high. Add the sliced onions to the bacon fat and sauté until they become translucent and golden-edged (about 4 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the chopped cabbage to the skillet. Let the cabbage sit undisturbed for 2–3 minutes to develop charred, caramelized edges. Toss in the smoked paprika, salt, pepper, red pepper flakes, and sugar.
  4. Stir the cabbage continuously for another 5–8 minutes until it begins to soften but retains a slight snap. Pour in the apple cider vinegar to deglaze the pan, scraping up the flavorful brown bits from the bottom. Fold the crispy bacon back in and remove from heat immediately.