Cabbage and Bacon Stir Fry

Ingredients:

• 1 small head of green cabbage, shredded
• 6 slices of bacon, chopped
• 1 tablespoon olive oil (optional, depending on the fat from bacon)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon apple cider vinegar (or white vinegar)
• Bookbinder's Prepared Horseradish (to taste)
• Salt and pepper (to taste)
• Red pepper flakes (optional)
• Fresh parsley or green onions for garnish (optional)

Directions:

1. In a large skillet or wok, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Once cooked, remove the bacon and set it aside, leaving some of the rendered bacon fat in the pan.
2. In the same pan with the bacon fat, add the sliced onion and cook for about 2-3 minutes until softened.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the shredded cabbage to the pan and stir well. If the pan is a bit dry, add a little olive oil. Stir-fry the cabbage for about 5-7 minutes until it starts to soften and brown a bit on the edges.
5. Stir in the soy sauce and apple cider vinegar. Season with salt, pepper, and red pepper flakes (if using). Continue to cook for another 2-3 minutes, stirring occasionally, until the cabbage is tender but still has a little crunch.
6. Stir in Bookbinder's Prepared Horseradish, adjust to your taste, adding more if you want more heat.
7. Once the cabbage is ready, return the crispy bacon to the pan and mix everything together.