This recipe for Bacon and Onion Fried Cabbage is salty, sweet, buttery, hearty, and delicious!


°4 thick bacon bits, diced
°3 tablespoons of butter
°1 onion diced
°6 garlic cloves, diced
°1 head cabbage, diced
°1 teaspoon Celtic sea salt


Cutting bacon to thick pieces, frying to crispy. Remove from pan and set aside.
Heat the butter in a large skillet over medium-high heat until melted and fluffy.
Add the chopped onions to the skillet, cook until smooth and transparent, about 4 minutes. Stirring to avoid stick or burn.
Add garlic to skillet, cook until fragrant and smooth, about 3 minutes.
Add the cabbage to the skillet and toss well to coat in the butter.
Season generously with salt.
Letting cabbage cutting in half, about 10 min, stir occasionally during cook to avoid burning and let it cooking evenly. Add the bacon to the skillet.
When the cabbage has lost most of its volume and is starting to turn glossy, slightly translucent, and has nice golden bits, it's 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.

Enjoy !