Ingredients:
1 large green cabbage (cut into wedges)
6–8 slices bacon (chopped)
1 medium onion (thinly sliced)
3 cloves garlic (minced)
For the Liquid & Seasoning:
1 cup chicken broth
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Optional Add-ins:
1 tablespoon butter (for extra richness)
Red pepper flakes (for heat)
Instructions:
In a skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, keeping a little bacon fat in the pan.
In the same pan, sauté the sliced onion in the bacon fat until soft and lightly golden. Add garlic and cook for another minute until fragrant.
Lightly grease your slow cooker. Place cabbage wedges inside, layering them evenly.
Sprinkle the sautéed onion and garlic mixture over the cabbage.
Add the cooked bacon pieces on top.
Apple cider vinegar, brown sugar, salt, pepper, paprika, thyme, and chicken broth should all be combined in a basin.
Spread the mixture evenly over the bacon and cabbage.
If using, dab with butter.
Until the cabbage is soft and delicious, cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Serve by carefully spooning the liquids over the cabbage and stirring them.
Notes, Q&As, and Advice:
Sear cabbage wedges briefly before adding to the slow cooker for more caramelized taste.
For a larger mouthful, use bacon that has been cut thickly.
Is it possible for me to make it meatless? Use olive oil and smoked paprika for taste instead of bacon.
Is it possible for me to save any leftovers? Yes, keep in an airtight container in the refrigerator for up to 4 days.
Can I freeze it? True, even if… After reheating, the cabbage’s texture could become much softer.
For brightness, sprinkle a little lemon juice before serving.
Nutrition and Serving Size (Estimated):
Servings: 4-6
180 to 250 calories per serving.
Carbohydrates: 10-14g
Protein: 6 to 10 grams
10 to 16 grams of fat
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