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- Bacon: 6 slices, chopped into small pieces
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Cabbage: 1 medium head, cored and sliced
- Salt: to taste
- Ground black pepper: to taste
- Apple cider vinegar: 2 tablespoons (optional, for a tangy twist)
- Red pepper flakes: a pinch (optional, for a little heat)
- Cook the Bacon:
- In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set aside on a paper towel to drain. Leave the bacon grease in the pan.
- Sauté the Onion and Garlic:
- In the same pan with the bacon grease, add the chopped onion. Cook until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Add the Cabbage:
- Add the sliced cabbage to the pan. Stir well to coat the cabbage in the bacon grease and mix with the onion and garlic. Season with salt and pepper to taste. If using, add the apple cider vinegar and red pepper flakes for an extra flavor dimension.
- Cook the Cabbage:
- Cover and cook over medium heat for about 10-15 minutes, or until the cabbage is tender but still slightly crisp, stirring occasionally. Adjust the heat as necessary to prevent burning.
- Combine with Bacon:
- Once the cabbage is cooked to your liking, add the cooked bacon pieces back to the pan. Stir well to combine all the ingredients evenly.
- Serve:
- Taste and adjust the seasoning if needed, then serve hot as a side dish
