6 strips or more bacon, cut in 3-4 pieces each
1-2 tablespoons butter or cooking oil
1 medium onion, chopped
2 teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon Creole seasoning, adjust to taste
1 medium to large head cabbage, chopped (about 10-12 cups)
1 teaspoon Worcestershire sauce or chicken bouillon, adjust to taste (optional)
½ teaspoon white pepper
1 teaspoon pepper flakes, or more (optional)
Slice or chop cabbage and set aside.
In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Set aside, reserving about ¼ or more for garnish. The rest goes in when adding the onions.
Reserve a tablespoon or two of the bacon drippings.
Add butter, then add the onions, garlic, paprika, and Creole seasoning. Let it simmer for about 2 minutes, occasionally stirring to prevent burning.
Then add the cabbage, Worcestershire sauce, and white pepper. Heat it to a simmer, cover, and let it cook for 10-14 minutes or more, depending on preference.
Add the bacon and season with Creole seasoning, salt, and pepper flakes.
Recipe by African Bites