Ingredients:

  • 6 oz thick-cut smoked bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 lb head of green cabbage, cored and chopped into 1-inch strips
  • 2 cups low-sodium chicken or turkey broth
  • 1 tsp smoked paprika
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Place the diced bacon in a large heavy-bottomed pot over medium heat. Fry until the bacon is crisp and the fat has completely rendered.
  2. Add the butter to the pot, followed by the diced onion. Sauté until the onion is translucent and has absorbed the smoky bacon drippings (about 5 minutes).
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Increase the heat to medium-high and add the cabbage strips. Stir well to ensure every leaf is coated in the bacon fat.
  5. Pour in the broth and stir in the smoked paprika, sugar, salt, pepper, and cayenne.
  6. Bring the liquid to a brief boil, then immediately reduce the heat to low.
  7. Cover the pot with a tight lid and simmer for 20–25 minutes until the cabbage is tender.