Ingredients

The following ingredients have 6 Servings
  • 8 slices of nitrate-free bacon, chopped
  • 1 medium head of green cabbage, finely shredded
  • 2 tsps smoked paprika, or to taste
  • juice of 1 fresh lemon
  • sea salt and freshly ground black pepper, to taste

Instruction

  • Add your chopped bacon into a cold skillet.
  • Turn up the heat to medium, using tongs, flip and toss bacon until golden and crispy.
  • Remove your cooked bacon to a plate lined with apaper-towel and set aside.
  • We need about 2 teaspoons of bacon grease leftover in the skillet, so if it seems excessive (which depends on your bacon) then you may want to drain a bit.
  • Into the same skillet over medium heat add in your thinly sliced cabbage, and season with smoked paprika, sea salt and pepper taste.
  • Cook stirring often, until cabbage is softened and slightly brown.
  • Add bacon back to the skillet, stir then drizzle with freshly squeezed lemon juice and cook for 5 minutes more until heated through.
  • Remove from the heat and serve warm.
  • Enjoy!