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
Instructions
1/ Cut bacon into thick pieces, fry until crisp. Remove from pan and set aside.
2/ Heat butter in a large skillet over medium-high heat until melted and foamy.
3/ Add the chopped onions to the skillet; cook until soft and translucent, about 4 minutes. Stir to prevent sticking or burning.
4/ Add garlic to skillet, cook until fragrant and soft, about 3 minutes.
5/ Add cabbage to the skillet and toss well to coat with butter.
6/ Season generously with salt.
7/ Allow cabbage to reduce by half, about 10 minutes, occasionally stirring as it cooks to prevent burning and allow it to 8 cook evenly. Add the bacon to the pan.
8/ 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.
9/ Serve immediately.
10/ Leftovers can be stored in an airtight container in the refrigerator for up to four days, three months in the freezer.