Ingredients
6 slices thick-cut bacon, chopped
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and roughly chopped
1 teaspoon kosher salt, plus more to taste
Directions
Place a large cast iron skillet over medium heat. Add the chopped bacon in an even layer and cook, stirring occasionally, until the fat has rendered and the bacon pieces are crisp, 8 to 10 minutes. Use a slotted spoon to scoop the crispy bacon onto a plate, leaving all the bacon grease in the skillet.Add the chopped cabbage to the hot bacon grease. It will look like a lot at first, but it cooks down. Toss the cabbage in the grease so it’s lightly coated, then sprinkle with the kosher salt.
Cook the cabbage over medium heat, stirring every couple of minutes, until it’s tender with a few golden, lightly browned edges, 12 to 15 minutes. If the pan ever looks too dry or the cabbage starts to stick, turn the heat down slightly and add a tablespoon of water to loosen it.
Taste the cabbage and add a pinch more salt if needed. Stir the crispy bacon back into the skillet and toss to combine. Let it cook together for 1 to 2 more minutes so the flavors meld.
Serve the fried cabbage straight from the cast iron skillet while it’s hot and glistening, making sure everyone gets some of the tender cabbage and crispy bacon bits in each spoonful.
