Ingredients
4 slices thick bacon, cut into ½-inch pieces
1 small yellow onion, diced
1 small head green cabbage, cored and chopped into 1-inch pieces
2 tsp. light brown sugar
Kosher salt
Fresh ground black pepper
Freshly chopped parsley leaves, for serving
Preparation
Step 1In a large heavy-bottomed skillet, cook bacon until crisp, about 5 to 7 minutes. Using a slotted spoon, remove bacon to a paper towel–lined plate, leaving the drippings in the skillet.Step 2Add onion to the skillet and increase heat to medium-high. Cook until translucent, about 2 minutes. Add cabbage and brown sugar. Season with salt and pepper. Cook, stirring occasionally, until cabbage is just tender, about 5 minutes. Step 3Return bacon to the skillet and toss to combine. Cook 1 minute to heat through. Top with parsley and serve hot.
Because this recipe does revolve around cabbage, you’re going to want to make sure you’re preparing it right (and avoiding any unpleasantness trying to bite through the tough cabbage core). For the best way to cut and core cabbage, grab a sharp knife. First slice off a little bit off the root stem end to give yourself a flat side to rest firmly on your cutting board. Then cut your cabbage down the middle, and halve each side once more to yield four wedges. From here, segment off the triangle of hard core and chop away. Check out our guide for how to cut an onion and some tips for cooking bacon if you’d like some guidance there too. For a vegetarian alternative, skip the bacon and sub in 2 tablespoons olive oil instead (you may need to up the salt to taste as well). If you miss the smoky bacon, try subbing in tofu or tempeh instead. For a keto-friendly twist, feel free to just omit the sugar. Want to turn this into a full meal? Take inspiration from our Haluski recipe, and add some egg noodles. This recipe is ripe for riffing on, and we love hearing how you and your family makes it. Keep those comments coming below! Editor’s Note: This recipe was updated on August 8, 2022.
