Ingredients
Method
- Cook the bacon pieces in a large skillet over medium heat for 6-8 minutes, stirring occasionally, until crispy and browned. Transfer the bacon to a paper towel-lined plate and drain off all but 2 tablespoons of bacon fat from the skillet.
- Add the diced onion to the skillet with the reserved bacon fat and cook over medium heat for 3-4 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds more, stirring constantly. Transfer the onion and garlic to the bottom of a 6-quart slow cooker.
- In a small bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, salt, and pepper until combined. Pour the mixture over the onions in the slow cooker.
- Add the chopped cabbage to the slow cooker, piling it on top of the onion mixture — it will be very full but will cook down significantly. Scatter the reserved crispy bacon pieces evenly over the top.
- Place the lid on the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the cabbage is completely tender and has absorbed the braising liquid. Stir once halfway through cooking if possible.
- Before serving, taste and adjust seasoning with additional salt, pepper, or a small splash of apple cider vinegar as needed. Garnish with fresh chopped parsley and serve warm.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth if needed.
Lighten it up: Swap the thick-cut bacon for turkey bacon or smoked turkey to reduce the fat content while keeping that delicious smoky flavor. The dish will still be incredibly nutritious and satisfying.
Sodium tip: Using low-sodium chicken broth is strongly recommended here since bacon naturally adds a significant amount of salt. Always taste and adjust seasoning at the end rather than adding extra salt at the beginning.