Recipe calls for:
1 small chopped head of cabbage
4-6 chopped pieces of bacon
1 medium sliced onion
3-4 minced garlic cloves
Seasonings (salt and pepper).
Optional: 1 tablespoon of extra-virgin olive oil
Optional: red pepper flakes for heat
For garnish, if desired, chop some fresh parsley or chives.
Instructions:
1. Get the bacon started:
Crisp up some chopped bacon in a big skillet or frying pan set over medium heat. About five to seven minutes should pass.
Take the bacon out of the pan when it’s done cooking and put it aside, reserving the drained fat.
2: Sauté the Onions:
Throw in the sliced onion and some bacon grease to a pan. Stirring periodically, cook the onions for around three to four minutes, or until they become tender and transparent.
Stir in the minced garlic and continue cooking for another minute, or until it releases its aroma.
3. Add Garlic.
4: Gradually Throw in the Cabbage: Coat the pan with the chopped cabbage. Toss in the ingredients in batches if necessary, stirring occasionally to dehydrate them as they cook.
While tossing periodically, cook the cabbage for 8 to 10 minutes, or until it reaches a soft yet slightly crunchy consistency.
5. Add seasonings: Toss the mixture with salt, pepper, and—if desired—red pepper flakes. After you’ve mixed everything well, add the crispy bacon.
6. Before serving, take the pan from the stove and, if preferred, top with chopped chives or parsley. Keep heated before serving.