1-First Step: Prep and mise en place* Slice and chop 1 head of cabbage so it cooks evenly; aim for thin slices about 1/8 to 1/4 inch thick for quicker caramelization.* Dice 1 small onion and mince 3 garlic cloves so they release flavor quickly in the pan.* Cut 6 pieces of bacon into 1-inch pieces and measure 2 tablespoons mustard and 1/4 teaspoon smoked paprika so everything is ready to go.

2-Second Step: Crisp the bacon Place a large pan or skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until crispy and golden, about 5 to 7 minutes. Use a slotted spoon to remove the bacon to a plate lined with paper towels, leaving about 2 tablespoons of bacon grease in the pan. That fat will flavor the fried cabbage and act as your cooking oil.

3-Third Step: Cook the aromatics Add the diced onion to the hot pan and sauté for 2 to 3 minutes until translucent and soft. Then add the minced garlic and stir for another 30 seconds to 1 minute until fragrant. Keep the heat at medium so the garlic does not burn.

4-Fourth Step: Build the pan sauce Stir in 2 tablespoons stone ground mustard or Dijon mustard and 1/4 teaspoon smoked paprika. Season with kosher salt and freshly ground black pepper to taste. The mustard helps coat the cabbage and creates a bright, slightly tangy layer of flavor that balances the bacon’s richness.

5-Fifth Step: Add the cabbage Top the aromatics with the sliced cabbage. Using tongs or a large spoon, fold the cabbage into the onion and mustard mixture so it becomes evenly coated. Sauté the mixture for 12 to 15 minutes, stirring occasionally. Keep the heat at medium to medium-high so the cabbage softens and edges caramelize without burning. If the pan becomes dry, add up to 1 cup of chicken broth or water a little at a time and cover the pan briefly to steam and tenderize the cabbage.

6-Sixth Step: Finish with bacon and seasoning When the cabbage is buttery soft and slightly caramelized, fold the reserved crispy bacon back into the skillet. Taste and adjust seasoning with more salt and pepper if needed. Cook another minute just to warm the bacon through.

7-Final Step: Serve* Transfer the fried cabbage to a serving dish and garnish with an extra grind of black pepper or a sprinkle of smoked paprika for color.* This fried cabbage serves 6 as a side. Serve alongside grilled meats, potatoes, or hearty grains for a full meal.