My husband begs for this skillet dinner. Just 4 ingredients. The savory bacon flavor makes the veggies disappear.

This low carb 4-ingredient Amish fried cabbage is the kind of skillet supper that makes husbands hover by the stove, asking when it’s ready. It comes straight out of the old Midwestern farmhouse playbook: simple garden cabbage, a big handful of bacon, and an onion, all cooked down together until the vegetables turn silky and sweet in the bacon drippings. Amish and country cooks have leaned on this sort of dish for generations because it stretches humble ingredients, fills the house with a cozy, smoky aroma, and somehow makes a whole pan of cabbage disappear without a fuss.

Serve this fried cabbage hot, right out of the skillet or scooped into a foil-lined tray to keep warm. It’s hearty enough to stand alone as a low-carb main dish, but it’s lovely alongside sliced smoked sausage, grilled pork chops, or a simple roasted chicken. A crisp green salad or sliced garden tomatoes balance the richness, and if you’re not strictly low carb, a square of cornbread or a scoop of buttered egg noodles turns it into a full Sunday-style supper.

Servings: 4

8 slices thick-cut bacon, chopped

Line a shallow serving tray or casserole dish with aluminum foil and set it aside for later. This makes it easy to transfer the finished cabbage and keeps it warm and tidy on the table, just like we do for big family suppers.

Place a large, heavy skillet (cast iron if you have it) over medium heat. Add the chopped bacon in an even layer and cook, stirring occasionally, until the bacon is deep red-brown and crispy and has rendered plenty of fat, about 8 to 10 minutes.

Using a slotted spoon, transfer the crispy bacon bits to a small bowl, leaving all the hot bacon grease in the skillet. You want enough drippings to generously coat the bottom of the pan; that’s where the big savory flavor comes from.