1 medium purple cabbage, cut into quarters, cored, and sliced up
4 strips bacon, chopped into ½ in pieces
1 medium yellow onion, chopped
Red pepper flakes to taste
1 tsp paprika
1 tsp garam masala
1 Tbl chopped garlic
2 Tbl butter
¼ cup mustard
2-3 Tbl apple cider vinegar
¼ cup broth
1 Tbl maple syrup (I used sugar-free)
Start by gathering all the ingredients and chopping all your veggies.
Set a large stockpot on the stovetop. Cabbage takes up a lot of space initially, but it will cook down quite a bit.
Start with the bacon. Add it to the stockpot and cook over medium-low heat until it's nice and crispy. Pull it out of the pot, leaving the fat behind, and let it hang out on a paper towel set on a plate.
Turn the heat up to medium under the stockpot and add the chopped onion. Cook, stirring occasionally until the onion is translucent and slightly caramelized.
Add the red pepper flakes to your taste with the paprika and garam masala. Stir the spices around to coat the onions and get toasted up a bit. This helps give the spice flavor a boost.
When the spices get a little extra fragrant, toss in the butter and garlic, stir it up and then dump in all the chopped cabbage.
In a small bowl or jar (I used the mustard bottle as it was almost out anyway) combine the mustard, acv, broth, and syrup. Whisk or shake it up and pour it over the cabbage.
Toss it all around together in the stockpot, turn the temp to low, and cook with the lid on for 20-30 minutes. Toss everything around every 10 minutes to make sure the cabbage stays coated and the bottom isn’t scorching.
When the cabbage is still bright purple and wilted down by ⅓, take the lid off the pot, add back the bacon, and cook off some of the liquid.
Give the cabbage a final toss and move the stockpot off the heat.
Enjoy it hot or chilled.