# What You'll Need:
→ Meats
01 - 6 slices bacon
→ Vegetables
02 - 1 medium head green cabbage, cored and chopped (about 6 cups)
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
→ Seasonings
05 - 1 teaspoon salt, or to taste
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon smoked paprika, optional
08 - Pinch of red pepper flakes, optional
→ Fats
09 - 1 tablespoon unsalted butter, optional
# How To:
01 - In a large skillet or Dutch oven over medium heat, cook bacon until crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with paper towels. Reserve 2 tablespoons bacon fat in the pan and discard excess.
02 - Add sliced onions to the skillet and sauté in the bacon fat over medium heat until translucent and beginning to caramelize, about 3 to 4 minutes. Add minced garlic and cook for 1 minute longer.
03 - Stir in the chopped cabbage and sauté, turning frequently, until the cabbage softens and reduces in volume, about 8 to 10 minutes.
04 - Season with salt, black pepper, smoked paprika, and red pepper flakes if desired. Stir well to combine.
05 - Crumble the cooked bacon and return it to the skillet. For added richness, mix in the butter if using. Continue to cook until cabbage is tender and edges are lightly browned, about 4 to 5 minutes. Adjust seasoning to taste.
06 - Serve hot as a side or main dish. Enjoy immediately, optionally with crusty bread.
