A simple and delicious dish featuring crispy bacon, tender cabbage, and savory flavors. Perfect as a side or a light meal.
Ingredients:
- 8 slices of thick-cut bacon, roughly chopped
- 1 medium head of cabbage (about 1.5 lbs), shredded
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil (or bacon fat reserved from cooking bacon)
Instructions:
- Cook the Bacon:
- Place the chopped bacon in a large skillet or Dutch oven over medium heat.
- Cook, stirring occasionally, until the bacon is crispy and the fat is rendered.
- Remove the crispy bacon with a slotted spoon and set aside on a plate lined with paper towels.
- If there’s a lot of bacon fat remaining, you can drain some, leaving about 2 tablespoons in the skillet. If there is not enough fat, add olive oil to make 2 tablespoons of fat in the pan.
- Sauté the Onion and Garlic:
- Add the sliced onion to the skillet with the rendered bacon fat (or olive oil).
- Cook over medium heat, stirring occasionally, until the onion is softened and slightly caramelized, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Cabbage:
- Add the shredded cabbage to the skillet.
- Season with salt, pepper, and caraway seeds (if using).
- Stir well to combine with the onion and garlic.
- Cook the Cabbage:
- Cook the cabbage over medium heat, stirring occasionally, until it starts to soften and wilt, about 8-10 minutes.
- Add the apple cider vinegar, and stir well.
- Continue to cook until the cabbage is tender but still has a slight bite.
- Combine and Serve:
- Return the crispy bacon to the skillet and stir to combine with the cabbage.
- Cook for another 1-2 minutes to heat through.
- Taste and adjust seasoning as needed.
- Serve hot.