1tablespoonsweet soy sauceoptional - adds sweetness to the cabbage
Instructions
Line a large plate or bowl with a paper towel - you'll be transferring sautéed bacon here. Thinly slice the cabbage, grate the carrot, chop the bacon, slice the mushrooms, and finely chop the onion and garlic.
Heat a large skillet or frying pan over medium heat. Add the chopped bacon and cook until it becomes crispy on both sides (see note 1 in the notes section below). Using a slotted spoon (to leave some of the grease in the pan) transfer the bacon onto the paper towel.
In the same pan with the grease from the bacon, over medium heat, saute the chopped onion, grated carrot, and garlic until the onion becomes translucent.
Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown. Increase heat to medium-high if necessary. Once it's evaporated, add one teaspoon of oil (if the pan is too dry) and salt to taste.
Add the sliced cabbage to the pan and stir well to combine the ingredients. Cook for 8-10 minutes or until the cabbage is tender but still has a bit of crunch.
Stir in the bacon and pour in the soy sauce. Mix well to combine and let cook for another 5 minutes. Add more salt and/or soy sauce to taste. Serve warm.
Notes
If you are using pork bacon, there is no need to add any oil to the pan because the bacon releases plenty of oil when it starts frying. So just add the sliced bacon pieces straight into the pan. If you are using turkey bacon, add one tablespoon of cooking oil.
Make sure to thinly slice the cabbage to allow for even cooking and a nice texture. This also allows the flavors to meld more effectively.
Achieve crispy bacon by cooking it separately before adding it back to the dish.
If you're adding extra spice, do so gradually. You can always add more, but it's difficult to reduce the heat once it's too spicy.
Cabbage can turn mushy if overcooked, so aim for a quick sauté to retain some crunch. Mushrooms should be golden brown and not overly soft.