Variations & Tips
For a little extra kick without adding more ingredients, use thick-cut peppered bacon instead of plain; the black pepper seasons the whole pan. If you like a touch of sweetness the way some Amish and Midwestern cooks do, let the onions go a bit darker and more caramelized before adding the cabbage—this deepens their natural sweetness without adding sugar. To keep it very low carb but a bit smokier, choose a heavily smoked bacon or stir in a spoonful of the bacon fat from another batch you’ve saved in a jar. For a softer, more braised texture, cover the skillet for part of the cooking time so the cabbage steams in its own juices, then uncover at the end to let any excess moisture cook off and the edges brown. If you’re feeding a crowd, this recipe doubles easily; fry the bacon in batches if needed and use your biggest skillet or a wide Dutch oven so the cabbage has room to wilt down evenly. You can also hold the finished dish in a low oven, covered loosely with foil, for 20 to 30 minutes without losing too much of the bacon’s crispness.
