Ingredients:

  • 6 slices thick-cut bacon, diced (approx. 225g)
  • 1 tbsp unsalted butter (14g)
  • 1 large yellow onion, thinly sliced (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp red pepper flakes
  • 1 tsp light brown sugar
  • 1 medium head green cabbage, cored and shredded into 1-inch ribbons (approx. 900g)
  • 1 tsp apple cider vinegar

Instructions:

  1. Place diced bacon in a cold 12-inch heavy-bottomed skillet. Turn heat to medium and render slowly until bacon is mahogany-colored and crispy. Remove bacon with a slotted spoon and set aside, keeping the rendered fat in the pan.
  2. Add the butter to the bacon fat. Once foaming, add sliced onions and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add half of the cabbage ribbons to the pan. Toss them in the fat for 2 minutes to let them wilt slightly and make room for the rest. Add the remaining cabbage. Increase the heat slightly to medium high. Cook for 7-10 minutes, stirring only every 2 minutes. Wait for the edges to turn dark gold and slightly charred. Season with salt, pepper, red pepper flakes, and brown sugar.
  4. Turn off the heat. Stir the crispy bacon back into the skillet. Drizzle with apple cider vinegar, toss to combine, and serve immediately.