Ingredients
- 4 strips of bacon thick-cut, diced
- 3 tablespoons butter
- 1 onion diced
- 6 cloves of garlic diced
- 1 head of cabbage diced
- 1 teaspoon Celtic sea salt
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Instructions
- Cut bacon into thick pieces, fry until crisp. Remove from pan and set aside.
- Heat butter in a large skillet over medium-high heat until melted and foamy.
- Add the chopped onions to the skillet; cook until soft and translucent, about 4 minutes. Stir to prevent sticking or burning.
- Add garlic to skillet, cook until fragrant and soft, about 3 minutes.
- Add cabbage to the skillet and toss well to coat with butter.
- Season generously with salt.
- Allow cabbage to reduce by half, about 10 minutes, occasionally stirring as it cooks to prevent burning and allow it to cook evenly. Add the bacon to the pan.
- When the cabbage has lost much of its bulk and begins to turn shiny, slightly translucent, and has lovely golden brown bits, it is ready to serve.
- Serve immediately.
- Leftovers can be stored in an airtight container in the refrigerator for up to four days, three months in the freezer.