Braised cabbage with bacon

Shred the white cabbage (700 g, ≈3/4 of a head).

Then chop the onion (1 piece) and finely mince the garlic (4 cloves).

In a large cold skillet, place 6 strips of bacon and fry them over medium heat for about 10 minutes, turning occasionally.

When the bacon becomes crispy, remove it from the skillet, leaving the fat for further cooking.

In the same skillet, add the chopped onion and sauté it uncovered for about 10 minutes until it becomes translucent.

Then add the garlic and continue to cook until fragrant.

Season the onion and garlic with sea salt, black pepper, and paprika.

After that, add the shredded cabbage to the skillet and simmer everything together for 15-20 minutes until the cabbage is tender.

Finally, chop the fried bacon and mix it with the stewed cabbage.