1poundbaconcut into ½-inch pieces (I use low-sodium)
1small onionfinely diced
1small head of green cabbageshredded or roughly chopped
½teaspoonred pepper flakes
1tablespoonfresh minced parsley
Salt and pepperto taste
Heat a large, heavy bottomed (like cast iron) skillet over medium heat. Add diced bacon and cook until crisp; 8-10 minutes. Using a slotted spoon or spatula, transfer bacon to a paper towel lined plate to drain. Do not discard the bacon grease!
To the bacon grease, add the chopped onion and cook until softened; 5-6 minutes.
Add chopped cabbage, brown sugar and red pepper flakes to the pan, and cook until cabbage is softened. Stir in the bacon and cook until heated through.
Stir in parsley and season with salt and pepper as desired.
1 head of cabbage will yield about 8 cups; a serving for a meal is about 2 cups, and as a side, 1 cup. Nutritional information is approximate and based on a 1 cup side dish serving.Feel free to swap out the bacon for turkey bacon or even vegan bacon. Keep in mind these don't have the same fat content so it will be necessary to add butter or oil.Swap out the bacon for ground pork sausage or diced kielbasa sausage.