6 slices of bacon
1 large onion, diced
2 cloves of garlic, chopped
1 large-headed cabbage, seeded and sliced
1 tablespoon of salt, or to taste
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon paprika
Cook the bacon in a large skillet over medium heat until crispy and cooked through.
Remove bacon and place on paper towels to drain. Chop the bacon into pieces.
Mix the garlic and onion in the pan with the bacon fat and cook, stirring often, for 5 minutes or until tender.
Then add the cabbage immediately and cook for another 10 minutes or until tender.
Add the bacon bits on top, ⅓ cup water as needed to steam the cabbage, salt and pepper to taste, onion powder, garlic powder and paprika.
Stir to mix, reduce flame and cook for another two minutes or until liquid evaporates, and continue to stir at regular intervals.
Taste and re-stir if necessary. Serve immediately. Enjoy.
Note – don’t forget to put carrots in the mixture, this just adds a little something extra to the dish.