# What You'll Need:
→ Meats
01 - 6 slices bacon
→ Vegetables
02 - 1 medium head green cabbage, cored and chopped (approximately 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
08 - Pinch red pepper flakes
→ Fats
09 - 1 tablespoon unsalted butter
# How To Make It:
01 - In a large skillet or Dutch oven over medium heat, cook the bacon slices until golden and crispy, about 6 to 8 minutes. Transfer bacon to a plate lined with paper towels. Reserve 2 tablespoons of bacon drippings in the pan and discard the excess.
02 - Add sliced onions to the reserved bacon fat in the skillet. Sauté over medium heat until onions are translucent and beginning to caramelize, about 3 to 4 minutes. Add minced garlic and cook for an additional minute.
03 - Add chopped cabbage to the skillet. Sauté, stirring frequently, until the cabbage begins to soften and wilt, about 8 to 10 minutes.
04 - Season with salt, black pepper, smoked paprika, and red pepper flakes if desired. Stir well. Crumble the cooked bacon and return it to the skillet.
05 - If preferred, add unsalted butter for extra richness. Continue cooking until the cabbage is tender and the edges are lightly browned, about 4 to 5 minutes. Taste and adjust seasoning as needed. Serve hot.
