1/4tspCreole seasoningwe use Tony Chacer’s Creole seasoning
1/2tspfreshly ground black pepper
1/2tspgarlic salt
red pepper flakesto taste
chopped parsleyfor garnish
Instructions
Cook chopped bacon over medium heat in a cast iron or non-stick skillet (about 10 minutes).
Remove the crisp bacon from pan with a slotted spoon and set aside. Do not drain grease from the pan.
Add diced onion to the skillet and cook until softened and translucent (about 10 minutes)
Add sliced cabbage, creole seasoning, pepper, garlic salt, and a pinch of red pepper flakes to the skillet and saute for about 5-8 minutes, until the cabbage is crisp tender.
Remove from heat and stir the cooked bacon back into the cabbage.
Garnish with another pinch of red pepper flakes and some chopped parsley.
Serve immediately.
Notes
Stir the cabbage gently when you first add it to the pan as it will probably mound above the top of the cooking skillet. As it begins to cook, it will break down and be easier to stir. Scoop all the way to the bottom of the skillet when stirring to get the onions and bacon grease transferred up to the top. The cabbage will caramelize a bit on the bottom of the pan, too, if you’re using a cast-iron skillet.
You can add fresh minced garlic if you'd like - add it during the last two minutes of cooking the onions and saute until fragrant.
You can substitute or add in smoked paprika with the creole/cajun seasoning.
If omitting the bacon, substitute 2-3 tablespoons of unsalted butter and begin by cooking the onions in the butter; then proceed with the remaining steps. Add additional salt to taste.