Southern Fried Cabbage

Chef's notes

Render the bacon low and slow first — properly crisped bacon (internal color fully opaque, edges curled) gives the dish its backbone; pulling it too early leaves you with chewy, pale pieces. Slice the cabbage no thicker than 1/4 inch so it wilts evenly in 5 to 10 minutes; thick wedges will still be raw when the onion is already soft. The common mistake is crowding a small pan — use at least a 6-qt pot so the cabbage has room to steam off its moisture and actually fry rather than braise. No bacon on hand? Substitute an equal amount of smoked sausage sliced into coins; it renders enough fat to carry the dish and keeps the smoky Southern flavor intact. Make-ahead: cook the full recipe, cool completely, and refrigerate in an airtight container for up to 3 days; reheat in a skillet over medium heat to restore a little caramelized texture rather than microwaving.