Sauteed Cabbage & Bacon
With just 7 ingredients, this incredibly flavorful dish is hardy and comes together quickly with most of the cooking time given to waiting for the cabbage to soften.
Photo © Source The Butter Table
Ingredients
- 1 pack bacon, cut into large pieces
- 2 large onions, sliced
- 7 cloves garlic, minced
- 1 large head green cabbage, chopped
- 1 Tbsp. paprika (smoked or sweet)
- 2 bay leaves
- Salt and black pepper, to taste
- Sour cream, for serving
Instructions
- In a large skillet or Dutch oven over medium heat, cook the bacon pieces until crisp and rendered.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Carefully pour off excess bacon fat, leaving about 2 tablespoons in the pan.
- Add the sliced onions to the pan and cook for 6–8 minutes, stirring occasionally, until soft and lightly golden.
- Stir in the minced garlic and bay leaves and cook for about 30 seconds, just until fragrant.
- Add the chopped cabbage along with the paprika, salt, and black pepper. Toss well so everything is coated in the bacon fat and spices.
- Cover and cook over medium-low heat for 10–12 minutes, stirring occasionally, until the cabbage softens and releases its moisture.
- Uncover and continue cooking another 5–7 minutes, allowing parts of the cabbage to caramelize and turn golden around the edges.
- Remove the bay leaves, stir the chopped bacon back in, and adjust seasoning if needed.
- Serve warm with a generous spoonful of sour cream.
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