Cook the bacon in a large, deep skillet over medium heat until crispy, for about 5 minutes.
Transfer the bacon to a plate with a slotted spoon, keeping the bacon grease in the skillet.
Add the chopped onion to the skillet. Cook it in the bacon grease until golden, about 5 minutes.
Add the garlic, salt, pepper, smoked paprika, and maple syrup. Cook, stirring, for 30 seconds.
Stir in the chopped cabbage. Cook, stirring occasionally, until the cabbage is tender and browned, about 5 minutes.
Mix the bacon into the cabbage.
Serve immediately.
Video
Notes
If you want the dish to be a bit less rich, use just four slices of bacon, as I do in the video below.
You can use red cabbage in this recipe.
You can substitute regular paprika for the smoked paprika.
The maple syrup counteracts any bitterness. I highly recommend using it. I also recommend using real maple syrup and not artificial pancake syrup.
If, at any point, the bottom of the skillet becomes too dry, add a splash of water and keep cooking.
See the post above for visual instructions for coring and chopping a cabbage.
You can omit the bacon. If you do, cook the onions and cabbage in four tablespoons of clarified butter. It's richer and more flavorful than oil.
You can keep the leftovers in the fridge, in an airtight container, for up to five days. Reheat it covered in the microwave. You can also freeze the leftovers for up to three months.