Ingredients
Scale
- 1 medium green cabbage, cored and thinly sliced (about 6 cups)
- 1 cup crushed Frito corn chips (original flavor works best)
- 4 slices thick-cut bacon, chopped
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional, for a little heat)
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chopped parsley or cilantro, for garnish
Substitution tips: If you want to keep it vegetarian, swap the bacon for smoked tempeh or use a smoky paprika for depth. For a gluten-free option, double-check your Fritos or substitute with gluten-free corn chips.
Instructions
- Begin by prepping your ingredients. Thinly slice the cabbage and onion, mince the garlic, and chop the bacon and jalapeño if using. I find this step brings me back to those afternoons with Ouma, where chopping was a shared task, filled with stories and laughter.
- In a large skillet over medium heat, cook the chopped bacon until it’s crispy and golden, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Add the butter to the bacon fat and melt it. Then toss in the sliced onion and jalapeño. Sauté for about 5 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Stir in the minced garlic and cook for another minute. The aroma at this point always reminds me of Mama Lou’s kitchen—rich, warm, and inviting.
- Add the sliced cabbage to the skillet. Cook, stirring often, until the cabbage starts to soften and caramelize slightly, about 10-12 minutes. This slow cooking brings out the natural sweetness of the cabbage, a technique Mama Lou always insisted on.
- Season with smoked paprika, ground cumin, salt, and black pepper. Stir to combine, making sure the spices coat the cabbage evenly.
- Pour in the apple cider vinegar and stir well. This splash of acidity brightens the dish and balances the richness of the bacon and butter.
- Remove the skillet from heat and gently fold in the crispy bacon pieces and crushed Fritos. The Fritos add that signature crunch and a touch of corn sweetness that turns this into a real cowboy-style treat.
- Transfer to a serving bowl and garnish with fresh parsley or cilantro. Serve warm and enjoy the layers of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
