Fried cabbage with bacon and onion recipe

A recipe for fried cabbage, bacon, and onions.

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 Edoic Ingredients: 4 servings

chopped bacon, four thick-cut slices

3/4 cup of butter

One sliced onion

chopped garlic cloves six

Diced cabbage, one head

2 milligrams of Celtic sea salt

Instructions

Slice the bacon thickly and cook it until it becomes crispy. Lift out of pan and place aside.

Butter should be melted and frothy when heated in a big pan over medium-high heat.

When the onions are soft and translucent, which should take around 4 minutes, add the chopped onions to the pan. Keep stirring to avoid scorching or sticking.

In a pan, sauté the garlic until it becomes aromatic and tender, which should take around three minutes.

Toss the cabbage with the butter in the pan until it is fully coated.

Add a large amount of salt.

After around 10 minutes of cooking, the cabbage should have reduced in size by half. Stir it periodically to avoid scorching and for equal cooking. Toss in the bacon.

After the cabbage has shrunk somewhat, become glossy, become slightly transparent, and developed beautiful golden brown pieces, it is prepared to be served.

Instantaneous service is required.

Refrigerated leftovers have a four-day shelf life and three months in the freezer, provided they are sealed properly.