°6 slices of bacon.
°A large head cabbage, I removed the core and chopped it up.
°2 cloves minced garlic.
°1 large onion cut into cubes.
°1 tablespoon of salt.
°1 teaspoon ground black pepper.
°1/2 teaspoon onion powder.
°1/2 teaspoon garlic powder.
°1/2 teaspoon paprika.
In a large skillet, fry the bacon over medium heat until crispy and browned.
To rinse, I chop up the bacon and lay it out on paper towels. I cut it into crumbs.
Toss garlic and onion with bacon fat and cook in a skillet, stirring constantly, for 5 minutes, until softened.
The fourth step:
Then I quickly added the cabbage and continued to cook for another ten minutes or until it softened.
To steam the cabbage, I added bacon crumbs on top, 1/2 cup water as needed, salt and pepper to taste, onion powder, garlic powder, and paprika.
Stir, reduce heat and cook for a few more minutes, or until liquid has evaporated, continuing to stir in frequent intervals.
If necessary, I tasted and re-seasoned, and immediately served.
Remember that you have some carrots in the mixture, which adds something special to the dish.