# What You Need:
→ Meats
01 - 6 slices bacon
→ Vegetables
02 - 1 medium head green cabbage, cored and chopped (about 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
# Directions:
01 - In a large skillet or Dutch oven over medium heat, cook the bacon until golden and crisp, approximately 6 to 8 minutes. Transfer the bacon to a plate lined with paper towels, reserving 2 tablespoons of rendered fat in the pan and discarding the excess.
02 - Add sliced onions to the pan. Sauté in bacon fat on medium heat until translucent and just beginning to caramelize, about 3 to 4 minutes. Add minced garlic and cook an additional 1 minute, stirring constantly.
03 - Add chopped cabbage to the skillet. Sauté, turning frequently, until the cabbage softens and reduces in volume, about 8 to 10 minutes.
04 - Season with salt, black pepper, smoked paprika, and red pepper flakes as desired. Stir well to coat evenly.
05 - Crumble cooked bacon and return it to the skillet. For added richness, fold in the unsalted butter at this stage if using.
06 - Continue cooking until the cabbage is tender and edges are lightly caramelized, 4 to 5 minutes more. Adjust seasoning to taste and serve hot.
