Ingredients

• 4 strips of thick-cut bacon, diced
• 3 tablespoons butter
• 1 onion, diced
• 6 cloves of garlic, minced
• 1 head of cabbage, chopped
• 1 teaspoon Celtic sea salt

Instructions

1. Dice the bacon into thick pieces and fry until crisp. Remove from the pan and set aside.
2. In a large skillet, melt the butter over medium-high heat until it becomes foamy.
3. Add the diced onions to the skillet and cook until they become soft and translucent, about 4 minutes. Stir frequently to prevent sticking or burning.
4. Add the minced garlic to the skillet and cook until fragrant and soft, approximately 3 minutes.
5. Add the chopped cabbage to the skillet, tossing well to coat with the butter.
6. Season generously with Celtic sea salt.
7. Allow the cabbage to reduce by half, stirring occasionally to ensure even cooking and to prevent burning, about 10 minutes. Add the cooked bacon back to the pan.
8. Continue cooking until the cabbage has reduced in bulk, turns slightly translucent with a shiny appearance, and has golden brown bits. This indicates it is ready to serve.

Serving and Storage

Serve immediately.

Leftovers can be stored in an airtight container in the refrigerator for up to four days or in the freezer for up to three months.