Skillet Cowboy Cabbage Recipe
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • 8 ounces thick-cut smoked bacon, cut into ¼-inch strips
  • 1 large yellow onion, halved and thinly sliced
  • 3 large cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 large (2-pound) head green cabbage, cored and cut into 2-inch pieces
  • ½ cup chicken bone broth
  • 3 tablespoons bourbon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons canned adobo sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 large lime
  • ¼ cup pickled jalapeños
  • ¼ cup thinly sliced scallions (white and green parts)
Directions
  1. In a large cast-iron skillet, cook the bacon over medium-low heat until the fat has rendered and the bacon is crispy, about 10 to 12 minutes.
  2. Use a slotted spoon to remove the bacon bits to a paper towel-lined plate. Set aside.
  3. Increase the heat to medium and add the sliced onion to the bacon fat. Saute until softened and starting to brown.
  4. Add the minced garlic, smoked paprika, and cumin. Cook for about 30 seconds, until fragrant.
  5. Add the chopped cabbage to the skillet (work in batches if it won’t all fit at first).
  6. Toss the cabbage with the spiced onions and cook, stirring occasionally, until starting to soften (about 15 minutes total with adding cabbage in batches).
  7. While the cabbage cooks, whisk together the broth, bourbon, vinegar, and adobo sauce.
  8. Pour the sauce mixture into the skillet and use a wooden spoon to scrape up any browned bits in the pan.
  9. Continue cooking until the liquid reduces to glaze consistency, about 2 to 3 minutes.
  10. Turn off the heat and toss the cabbage with the crispy bacon, salt, and pepper in the skillet.
  11. Juice the lime over the cabbage and stir to coat.
  12. Top the cabbage with the pickled jalapeños and sliced scallions. Serve immediately.