Anti Inflammatory Cabbage and Bacon Skillet
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Learn more →Ingredients
4 servings
- 6 slices bacon, cut into 1-inch pieces
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 small head green cabbage (about 2 lb), cored and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Add the bacon pieces to a cold 12-inch skillet, then set over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet.
- 2
Pour off all but about 2 tablespoons of the bacon fat from the skillet. Add the onion and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.
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