• 1/2 lb. Bacon
  • 1 Medium Yellow Onion
  • 1 Head Cabbage
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • Salt & Pepper

I am not going to lie and pretend like I am a big fan of vegetables, but there are a few I will eat. Cabbage is one of those, and I have experimented with different variations of cooked cabbage over the years until I landed on my favorite. This recipe is great with grilled chicken, fish, pork chops and almost any other meat you can pair it with.

While my recipe called for bacon, you can easily omit the bacon, use your favorite cooking oil and make this a vegetarian dish. Now that I got that out of the way, let’s get into making this my way.

First, cut the bacon into small pieces to create bacon bits. Add these to a cold, frying pan with high sides. I always add bacon to a cold pan and turn the heat on after adding the meat. This helps render more fat. Turn the pan to medium-high, and cook the bacon until crispy (about 5 minutes). Then transfer it to a paper towel-lined plate, leaving the bacon grease in the pan.

Next, dice the onion and core and shred the cabbage. I usually just do a rough chop with my knife to create bite-size pieces. Add the onion to the hot bacon grease and let it cook until it softens (about 5 minutes). Add the cabbage, garlic powder, paprika, salt and pepper and stir to mix well. Cover the pan and let this cook for about 12 minutes, stirring occasionally. Once the cage is nice and tender, turn the heat off, add the bacon back to the pan and mix it all together.

This really is as easy as it sounds…and just as good too.

Since the recipe only calls for 1/2 lb. of bacon, you will have to store the remaining half unless you plan on using it at the same time. I always store meats and cheeses with my FoodSaver Vacuum Sealer to maximize their shelf life. I’m sure there are time limits on how long bacon stays good in an air-tight package, but I have pulled it back out of the freezer and used it six months later in one of these. You can pick one up for yourself at Amazon.com.