Fried Cabbage with Bacon, Onion, and Garlic

Chef's notes

Crispy bacon is your flavor foundation: cook it until deeply browned and the fat is fully rendered before adding anything else -- underdone bacon will steam instead of fry the vegetables. Caramelized onions take the full 10 minutes over medium-high heat; resist stirring too often so they develop color rather than just softening. The most common mistake is crowding the pot -- use at least a 6 qt stockpot so the cabbage wilts evenly and doesn't steam into mush right away. Smoked paprika can swap in for regular paprika to add a deeper, more pronounced smoky note that complements the bacon. This dish holds and actually improves overnight; store covered in the refrigerator for up to 4 days and reheat gently in a skillet over low heat to avoid overcooking the cabbage.