Description
Tender cabbage wedges are perfectly caramelized in the savory fat rendered from crispy bacon, then seasoned with garlic and a touch of spice for a deliciously simple side—or vegetarian main if you swap the bacon for smoked tofu. Ready in about 20 minutes, this dish pairs beautifully with roasted meats, grilled sausages, or as part of a soul-food spread.
Ingredients
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6 slices thick-cut bacon, diced
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1 small yellow onion, thinly sliced
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3 garlic cloves, minced
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1 medium green cabbage (about 2–3 lb), cored and sliced into 1″ strips
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½ tsp smoked paprika (optional)
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Salt & freshly ground black pepper, to taste
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1–2 tbsp apple cider vinegar or lemon juice (optional, for brightness)
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2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
1️⃣ Cook the bacon:
In a large skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the bacon fat in the pan.
2️⃣ Sauté the onion:
Add the sliced onion to the bacon fat. Cook over medium heat, stirring, until softened and beginning to brown, about 4 minutes.
3️⃣ Add the garlic:
Stir in the minced garlic and smoked paprika (if using). Sauté 30 seconds, just until fragrant—be careful not to burn the garlic.
4️⃣ Cook the cabbage:
Increase heat to medium-high. Add the cabbage strips, tossing to coat in the fat and aromatics. Season lightly with salt and pepper. Cook, stirring every 2 minutes, until the cabbage is wilted and has golden-brown edges, about 6–8 minutes total.
5️⃣ Brighten & finish:
If desired, splash in the apple cider vinegar or squeeze the lemon juice over the cabbage. Stir to combine and deglaze any browned bits from the pan. Taste and adjust seasoning.
6️⃣ Serve:
Transfer to a serving dish, sprinkle the reserved bacon over the top, and garnish with chopped parsley if you like. Serve immediately.
Notes
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Bacon Variations: Swap in diced pancetta or smoked ham for a different smoky flavor.
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Spice It Up: Add a pinch of red-pepper flakes when you sauté the garlic.
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Vegetarian Option: Omit bacon; sauté onions in 2 tbsp butter or olive oil and stir in 1 tsp liquid smoke for depth.
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Cabbage Types: Savoy or Napa cabbage both work—just adjust cook time until tender.
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Make-Ahead: Cook through step 4, cool, and refrigerate up to 2 days. Reheat over medium heat, then finish with vinegar and garnish.
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Serving Suggestions: Great alongside fried chicken, pork chops, meatloaf, or tossed into grain bowls for a veggie boost.
- Prep Time: 5 min
- Cook Time: 15 min