Ingredients

The following ingredients have 4 Servings
  • 6 strips or more bacon, (cut in 3-4 pieces each)
  • 1-2 tablespoons (14-28 g) butter or cooking oil
  • 1 medium onion, (chopped)
  • 2 teaspoons (10 g) garlic, (minced)
  • 1 teaspoon (2 g) paprika
  • 1 teaspoon (4 g) Creole seasoning, ( adjust to taste)
  • 1 medium to large head cabbage, (chopped (about 10-12 cups))
  • 1 teaspoon (4 g) Worcestershire sauce or chicken bouillon, (adjust to taste (optional))
  • ½ teaspoon (1 g) white pepper
  • 1 teaspoon (2 g) pepper flakes, ( or more (optional))

Instruction

  • Slice or chop cabbage and set aside.
  • In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Set aside, reserving about ¼ or more for garnish. The rest goes in when adding the onions.
  • Reserve a tablespoon or two of the bacon drippings.
  • Add butter, then add the onions, garlic, paprika, and Creole seasoning. Let it simmer for about 2 minutes, occasionally stirring to prevent burning. 
  • Then add the cabbage, Worcestershire sauce, and white pepper. Heat it to a simmer, cover, and let it cook for 10-14 minutes or more, depending on preference. 
  • Add the bacon and season with Creole seasoning, salt, and pepper flakes.