My grandma always serves this as a side. Only needs 3 ingredients to get that perfect flavor.

Instructions:

1. Heat a large cast iron skillet over medium heat. Add the chopped thick-cut bacon in an even layer and cook it, stirring occasionally, until the fat has fully rendered and the bacon pieces are crisp, about 8 to 10 minutes. Use a slotted spoon to remove the bacon from the skillet and set it aside, leaving all the bacon grease in the pan.
2. Add the roughly chopped cabbage to the hot bacon grease. It will seem like a large amount at first, but it will reduce significantly as it cooks. Toss the cabbage gently to coat it evenly with the bacon grease, then sprinkle with 1 teaspoon of kosher salt.
3. Cook the cabbage over medium heat, stirring every couple of minutes to promote even cooking and prevent sticking. Continue until the cabbage is tender and develops some golden, lightly browned edges, about 12 to 15 minutes. If the pan starts to look dry or the cabbage begins to stick, reduce the heat slightly and add a tablespoon of water to loosen it up.
4. Once the cabbage is cooked to your liking, taste and adjust seasoning with a pinch more salt if necessary. Return the crispy bacon pieces to the skillet and toss everything together. Let the mixture cook for another 1 to 2 minutes to allow the flavors to meld fully.
5. Serve the fried cabbage hot directly from the skillet, ensuring each serving includes both tender cabbage and crispy bacon bits for the perfect balance of flavors and textures.

Variations

• For a milder cabbage flavor, cook the cabbage longer over low heat until it becomes very soft and sweet.
• If you prefer a firmer texture, shorten the cooking time so the cabbage retains more bite.
• To reduce richness, drain off a couple of tablespoons of bacon grease before adding the cabbage, but keep enough fat to coat the cabbage and impart flavor.
• Offer crushed red pepper flakes at the table for those who enjoy a bit of spice without altering the core recipe.
• Chop the cabbage smaller to make it more appealing to picky eaters or children, helping it soften more and feel less leafy.
• For little ones, set aside a small portion of cabbage before seasoning and bacon addition, then season it lightly separately.

Tips

• Use thick-cut bacon for optimal flavor and crispiness that holds up well when mixed with the cabbage.
• Cook the cabbage in a cast iron skillet if possible to develop those desirable browned edges and to evenly distribute heat.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers gently in a skillet over low heat to preserve texture and crispness of the bacon bits.
• Adding a tablespoon of water during cooking prevents the cabbage from drying out or sticking to the pan.
• Avoid over-salting at the start; you can always add more salt once the cabbage has cooked down and concentrated in flavor.
• Serve the dish immediately while still hot and glistening for the best taste experience.