Ingredients:
- ounces (170g) thick-cut smoked bacon, diced
- large yellow onion, halved and thinly sliced
- medium head green cabbage (about 3 lbs / 1.4 kg), cored and thinly shredded
- teaspoon garlic powder
- /2 teaspoon onion powder
- /2 teaspoon freshly cracked black pepper
- teaspoon Kosher or Sea salt
- tablespoon apple cider vinegar
- /4 cup water or chicken stock
Instructions:
- Render the Bacon: Place diced bacon in a cold, large, heavy-bottomed skillet. Heat over medium heat, stirring occasionally, until the bacon is deeply browned and crisp (about 8–10 minutes). Remove bacon pieces with a slotted spoon and set aside on a paper towel-lined plate; reserve all rendered fat in the pan.
- Sauté Aromatics: Add the sliced onion to the bacon fat remaining in the skillet. Cook over medium heat, stirring often, until the onions are translucent and softening (about 5 minutes).
- Wilt the Cabbage: Add the shredded cabbage to the skillet. Toss well to coat in the bacon fat. The volume will seem large initially.
- Season & Steam: Sprinkle the salt, pepper, garlic powder, and onion powder over the cabbage. Pour in the water or stock and immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low.
- Cook Down: Steam the cabbage for 10–12 minutes, lifting the lid halfway through to stir, until the cabbage has significantly wilted but still retains some slight bite (al dente).
- Caramelize (The Flavour Burst): Remove the lid completely. Increase the heat to medium-high. Stirring occasionally, cook uncovered for another 5–7 minutes to allow the edges of the cabbage to brown slightly and caramelize.
- Finish & Serve: Drizzle the apple cider vinegar over the cabbage and stir quickly to deglaze any browned bits from the bottom of the pan. Stir in the reserved crispy bacon pieces. Taste and adjust seasoning (salt/pepper) if necessary. Serve immediately.