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1 medium head of green cabbage, cored and chopped
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6 slices thick-cut bacon, chopped
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1 large onion, sliced
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3 cloves garlic, minced
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2 tbsp bacon fat or olive oil
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Salt and black pepper to taste
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Optional: red pepper flakes for heat, a splash of apple cider vinegar for tang
Preparation:
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Cook the bacon:
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In a large skillet over medium heat, cook chopped bacon until crisp.
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Remove bacon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of bacon fat in the pan.
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Sauté the onion and garlic:
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Add the sliced onion to the skillet and cook over medium heat until soft and slightly golden (about 5–7 minutes).
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Add the minced garlic and cook for another 1–2 minutes until fragrant.
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Fry the cabbage:
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Add the chopped cabbage to the skillet, stirring well to coat it in the bacon fat and onion mixture.
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Season with salt, pepper, and optional red pepper flakes.
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Cook for 10–15 minutes, stirring occasionally, until cabbage is tender and lightly browned.
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Finish and serve:
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Stir in the cooked bacon and adjust seasoning if needed.
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Optional: splash a little apple cider vinegar for brightness before serving.
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Serving and Storage Tips:
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Serve hot as a side dish with roasted meats, grilled sausages, or cornbread.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat gently on the stovetop or in the microwave.
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Avoid freezing, as cabbage can become mushy after thawing.
Variants:
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Vegetarian Version: Omit bacon and use smoked paprika for a savory, smoky flavor.
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Add protein: Toss in sliced kielbasa, smoked sausage, or leftover roast chicken for a full meal.
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Spicy Kick: Add chopped jalapeño or hot sauce while cooking.
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Southern-style Twist: Add a dash of sugar and a splash of vinegar for that sweet-and-tangy Southern flair.
FAQ:
Q: Can I use purple cabbage instead of green?
A: Yes, but be aware that it may bleed color and has a slightly stronger flavor.
Q: What kind of onion works best?
A: Yellow onions caramelize well, but red or sweet onions also work beautifully.
Q: Can I prep this dish in advance?
A: Yes! You can chop everything ahead and store in the fridge. Cook just before serving for best results.
Q: Is this dish keto-friendly?
A: Absolutely. It’s naturally low-carb and full of healthy fats and fiber.
Q: Can I make it without bacon fat?
A: Yes, olive oil or butter can be used, but you’ll miss a bit of the smoky depth from the bacon.
