by | Sep 29, 2016

6 slices bacon, chopped (tip: save a few pieces of bacon from breakfast and keep in freezer—saves a HUGE amount of time!)
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
¼ cup of water or bone broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes (or just chop and throw in the pan if you have frozen leftover bacon).

Add the onion and garlic; cook and stir until the onion caramelizes; about 8 minutes.

Immediately stir in the cabbage and water/broth and continue to cook and stir about another 8 minutes, until tender.


Season with salt, pepper, onion powder, garlic powder, and paprika.

Reduce heat to low, cover, and simmer, stirring occasionally, about 10 minutes more.


-Dr. Jenn