Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) green cabbage, cored and shredded
  • 4 tbsp (56g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 4 slices (60g) thick-cut bacon, diced

Instructions:

  1. Core the cabbage by cutting a deep 'X' into the bottom and pulling out the hard center. Slice the cabbage into thin strips, approximately 1/4 inch thick. Dice the bacon into small lardons.
  2. Place a large heavy-bottomed skillet over medium-high heat. If using bacon, fry until crisp and mahogany-colored; remove the bacon but leave the rendered fat in the pan. Add the butter to the skillet. Once the butter foams and begins to smell nutty, add the cabbage in a single layer (work in batches if needed to avoid overcrowding). Let it sit undisturbed for 3-4 minutes until the edges are browned.
  3. Toss the cabbage and stir in the minced garlic, salt, and pepper. Sauté for another 5-7 minutes, stirring occasionally, until the cabbage is velvety but still holds its shape. Stir the crisp bacon back in right before removing from heat to maintain texture.