Instructions:
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Cut bacon into thick pieces, fry until crisp. Remove from pan and set aside.
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Heat butter in a large skillet over medium-high heat until melted and foamy.
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Add the chopped onions to the skillet; cook until soft and translucent, about 4 minutes. Stir to prevent sticking or burning.
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Add garlic to skillet, cook until fragrant and soft, about 3 minutes.
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Add cabbage to the skillet and toss well to coat with butter.
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Season generously with salt.
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Allow cabbage to reduce by half, about 10 minutes, occasionally stirring as it cooks to prevent burning and allow it to cook evenly. Add the bacon to the pan.
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When the cabbage has lost much of its bulk and begins to turn shiny, slightly translucent, and has lovely golden brown bits, it is ready to serve.
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Serve immediately.
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Leftovers can be stored in an airtight container in the refrigerator for up to four days, three months in the freezer.
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