Buttery Cabbage with Crispy Bacon and Thyme
Ingredients
- 1 head, about 1.5 poundsgreen cabbage
- 6 slicesbacon
- 2 tablespoonsbutter
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 tablespoonfresh thyme
- ·salt
- ·black pepper
- ½ cupvegetable broth
Prep
- 01
Chop 1 head of green cabbage into bite-sized pieces (about 8 cups shredded).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Cook 6 slices of bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and chop coarsely.
- 02
Pour off all but 2 tablespoons of bacon fat from the skillet. Add 2 tablespoons butter and heat over medium.
- 03
Add the diced onion and cook, stirring occasionally, until soft and golden, about 5 minutes.
- 04
Add the minced garlic and 1 tablespoon fresh thyme. Stir and cook for 1 minute until fragrant.
- 05
Add the shredded cabbage in batches, stirring to coat with butter. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 06
Pour in 1/2 cup vegetable broth. Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring once halfway through, until cabbage is tender but still has slight bite.
- 07
Taste and adjust seasoning. Stir in the chopped bacon just before serving.
Spice Tips
For warmth, add 1/4 teaspoon caraway seeds with the thyme — they're classic with cabbage. A crack of fresh black pepper at the end adds bite. If you like heat, stir in a pinch of red pepper flakes with the garlic.
Leftovers keep well in the fridge for 3 days and can be gently reheated on the stovetop. This pairs beautifully with roasted chicken, pork chops, or sausages.