Fried Cabbage, Asparagus, & Bacon

Billy Rogers

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This recipe uses very little salt and is great for a KETO diet, gluten-free, and dairy-free diet.


What is in this dish?

INGREDIENTS – 1 bunch of Asparagus – 1 small onion – 6 slices of Bacon – 1 Napa Cabbage – 2 teaspoon Smoked Paprika – 1 teaspoon granulated garlic – ½ teaspoon Black pepper – 1 teaspoon Salt (optional)

Prep Ingredients First. 

For Asparagus: Clean and cut the asparagus. Then, cut off the ends and cut into two pieces. Set them aside. For onion: peel and chop the onion and set it aside. For: Bacon: Using scissors, cut the bacon into small ½ inch strips. For Napa Cabbage: depending on the size, remove the outer layers and then quarter and chop the cabbage to make small pieces. Measure out the rest of the ingredients. Set aside.

First, heat a large Dutch oven high side pan. Add your bacon pieces. Cook the bacon until it gets browned. It should take about 10 minutes. Remove and place on a paper towel to drain. Set aside.

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Now, add the cut asparagus and onions in the bacon fat and cook for about 5 minutes or until the asparagus is bright green and the onions are a little opaque.

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Add the cabbage to the pan. Doing this will most likely fill up the pan. Add the paprika, granulated garlic, and black pepper. Then cover and cook for a few minutes. This will help bring it down so you have enough room to start to bring the bottom ingredients to the top.

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