DIRECTIONS
Cut bacon into chunks and add to a large pot over low heat. Allow the bacon fat to render and for the bacon to become crispy, about 15 minutes.
Use a slotted spoon to remove the bacon from the pan and increase the heat to medium heat.
Add butter and allow it to melt, then add sliced onions and season with kosher salt and black pepper.
Add chopped cabbage to the potin small batches and allow it to cook down.
Once all of the cabbage is added, season with seasoned salt, red pepper flakes, and sugar.
Cook until desired texture is reached – about 7 minutes for crunchier texture and 15 minutes for a softer texture.
Add bacon back to the sauteed cabbage and serve with a little hot sauce (optional).
NUTRITION
Calories: 179kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 918mg | Potassium: 431mg | Fiber: 6g | Sugar: 10g | Vitamin A: 672IU | Vitamin C: 85mg | Calcium: 101mg | Iron: 1mg
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