Preparation Steps

• Chop the bacon into 1/2-inch pieces. Heat a large skillet over medium heat and add the bacon. Cook until most of the fat is rendered and the bacon is crisp, about 6 to 8 minutes.
• Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon fat in the skillet. If there's an excessive amount of fat, pour off all but about 1 tablespoon.
• Add the butter and olive oil to the hot skillet with the bacon fat. Add the sliced onion and cook over medium heat until soft and beginning to caramelize, about 5 to 7 minutes.
• Add the shredded cabbage to the skillet in batches, stirring to combine with the onions and fat. Cook, stirring occasionally, until the cabbage is wilted and tender with some browned edges, about 8 to 10 minutes.
• Season with salt, black pepper, and sugar (if using). Continue to cook for 2 to 3 more minutes so flavors meld. If the pan becomes too dry, splash in a tablespoon of water or broth and scrape up browned bits.
• Stir the cooked bacon back into the skillet and finish with a drizzle of apple cider vinegar, if desired. Taste and adjust seasoning. Serve hot as a side or a light main.