Ingredients
1 large head green cabbage, cored and sliced
1 package bacon, chopped
2 onions, thinly sliced
7 cloves garlic, sliced or minced
1 tablespoon paprika
2 bay leaves
Salt and black pepper, to taste
Sour cream, for serving
Instructions
Cook the bacon in a large, wide pan or Dutch oven over medium heat until crisp. Use a slotted spoon to remove the bacon and set it aside. Leave the rendered fat in the pan, removing only excess if there’s a lot.
Add the sliced onions to the bacon fat and cook over medium heat until soft and lightly golden, about 8–10 minutes. Stir in the garlic and cook for another minute, just until fragrant.
Add the sliced cabbage to the pan along with the paprika, bay leaves, salt, and pepper. Toss everything well so the cabbage is coated in the onions, garlic, and spices. Cover the pan and let it cook for 10–15 minutes, stirring once or twice, until the cabbage softens and releases its liquid.
Uncover the pan and continue cooking for another 10–15 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized. Stir the bacon back in and taste for seasoning, adjusting salt and pepper as needed.
Serve warm with a spoonful of sour cream on top. |
