Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 slices thick-cut bacon, chopped (approx. 4 oz / 115g)
  • 1 medium yellow onion, thinly sliced (approx. 1 cup)
  • 1 medium carrot, peeled and thinly sliced (approx. ¾ cup)
  • 1 head green cabbage (approx. 2 lbs / 900g), cored and thinly sliced
  • ½ teaspoon caraway seeds (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (57g / ½ stick)
  • 2 tablespoons chopped fresh parsley (30 ml), for garnish (optional)

Instructions:

  1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
  2. Add the olive oil to the skillet with the bacon fat. Add the sliced onion and carrot. Sauté until softened, about 5-7 minutes.
  3. Add the sliced cabbage and caraway seeds to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the cabbage is tender-crisp, about 15-20 minutes.
  4. Stir in the reserved crispy bacon and butter. Cook until the butter is melted and everything is well combined.
  5. Garnish with fresh parsley (if using) and serve immediately.