Type what you have

Ingredients

• ✓ red pepper flakes
• russet potato
• curry powder
• flour
• chili powder
• cayenne pepper
• green bell pepper
• red bell pepper
• onion soup mix
• coconut cream
• water
• carrot
• green pea
• cilantro

Instructions

1. 1 Place the potatoes into the bottom of a slow cooker.
2. 2 Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
3. 3 Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

By CYBERGIFTS

Ingredients

• ✓ red pepper flakes
• vegetable oil
• basmati rice
• chicken stock
• coconut milk
• cashew
• raisin
• salt
• bay leaf
• cumin
• coriander
• turmeric

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

By MICHELLE0011

Ingredients

• ✓ red pepper flakes
• chicken drumstick
• salt
• pepper
• olive oil
• garlic
• apricot nectar
• water
• cornstarch
• curry powder
• apricot
• carrot
• onion
• green bell pepper
• green chile pepper
• water chestnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
2. 2 Heat oil in a large cast iron skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is soft and fragrant, 1 to 2 minutes. Add chicken and brown for about 3 minutes per side.
3. 3 Transfer the skillet to the preheated oven and bake until chicken is no longer pink at the bone and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Bring apricot nectar to a boil in a large pot over medium-high heat, then reduce then heat to medium-low. Mix water and cornstarch together in a small bowl; stir into apricot nectar. Stir in curry powder, then apricots. Add baked chicken.
5. 5 Place the cast iron skillet with chicken drippings over medium heat. Stir in carrots, onion, bell pepper, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Pour chicken and apricot sauce into the skillet; cover and simmer until vegetables are tender, about 10 minutes. Season again with salt and pepper. Stir in water chestnuts just before serving.

By Katherine D

Ingredients

• ✓ red pepper flakes
• vegetable oil
• cinnamon stick
• clove
• cardamom seed
• onion
• garlic
• chicken breast
• salt
• coriander
• cumin
• tomato sauce
• water
• buttermilk
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add cinnamon sticks, cloves, and cardamom seeds; cook and stir in hot oil for 1 or 2 minutes. Stir in onion and garlic and cook until soft.
2. 2 Add chicken; cook and stir until golden brown, 5 to 7 minutes.
3. 3 Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water; simmer over medium-low heat for 10 minutes.
4. 4 Stir in buttermilk until well combined and heated through, about 5 to 8 minutes; stir in cilantro and serve.

By NAJWA

Ingredients

• ✓ red pepper flakes
• light cream
• pepper
• salt
• lemon juice
• water
• curry powder
• chicken breast
• black peppercorn
• cardamom pod
• clove
• fenugreek seed
• coriander seed
• brown sugar
• bay leaf
• cinnamon stick
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
2. 2 Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

By CASEYJONES1

Ingredients

• ✓ red pepper flakes
• chicken broth
• black pepper
• salt
• tomato sauce
• bird's eye chile
• tomato
• chicken breast
• butter
• garlic
• red onion
• cinnamon
• sugar
• coriander
• turmeric
• cumin
• cayenne pepper
• mustard powder
• garam masala
• ginger root
• white wine vinegar

Instructions

1. 1 Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
2. 2 Process red onions and garlic in a food processor until minced.
3. 3 Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
4. 4 Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
5. 5 Let cool a bit before serving.

By James Wilson

Ingredients

• ✓ red pepper flakes
• oil
• water
• vegetable oil
• salt
• all-purpose flour
• vegetable broth
• mixed vegetable
• potato
• cinnamon
• tarragon
• celery seed
• cayenne pepper
• coriander
• salt
• cumin
• ginger
• curry powder
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
2. 2 Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
3. 3 Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
4. 4 Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
5. 5 Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.

By DeVera

Ingredients

• ✓ red pepper flakes
• milk
• black pepper
• salt
• sugar
• pea
• vegetable broth
• garlic
• carrot
• onion
• vegetable oil
• cumin
• ginger
• curry powder
• mustard seed
• potato
• water
• vegetable oil
• salt
• whole-wheat pastry flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into a ball, cover with a damp towel, and set aside.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
4. 4 Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
5. 5 Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in hot oil until carrot is tender, about 5 minutes.
6. 6 Move onion mixture to one side of the skillet. Pour seasoning mixture into the skillet and cook until spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
7. 7 Fold carrot mixture into mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
8. 8 Turn dough out onto a lightly floured work surface; roll out into an 11-inch circle. Place dough atop pie filling, pressing down on dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of dough to vent steam. Brush milk over dough.
9. 9 Bake in the preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

By Susan R

Ingredients

• ✓ red pepper flakes
• green onion
• cilantro
• greek yogurt
• coconut cream
• chicken broth
• tamarind paste
• bay leaf
• red lentil
• apple
• tomato
• potato
• tomato paste
• celery
• carrot
• yellow onion
• ginger
• garlic
• cayenne pepper
• coriander
• mustard
• black pepper
• cumin
• garam masala
• curry powder
• salt
• chicken thigh
• vegetable oil
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
3. 3 While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
4. 4 Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
5. 5 While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.
6. 6 Stir in tomato paste and continue to cook for 3 minutes more.
7. 7 Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
8. 8 Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
9. 9 Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
10. 10 Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

By John Mitzewich

Ingredients

• ✓ red pepper flakes
• spaghetti
• garlic
• parsley
• olive oil
• butter

Instructions

1. 1 In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
2. 2 Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
3. 3 Toss pasta with garlic mixture and butter or margarine. Serve warm.

By MARBALET

Ingredients

• ✓ red pepper flakes
• ziti pasta
• tomato
• spinach
• cream cheese
• nutmeg

Instructions

1. 1 Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
2. 2 Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
3. 3 Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

By Sue H.

Ingredients

• ✓ red pepper flakes
• broccoli
• olive oil
• salt

Instructions

1. 1 Rinse thawed broccoli and pat dry.
2. 2 Heat oil in a large skillet over medium heat. Add pepper flakes and cook for 1 minute. Add broccoli and sauté until it starts to get crispy, 5 to 7 minutes. Season with salt to serve.

By R TJCS

Ingredients

• ✓ red pepper flakes
• brown sugar
• garlic powder
• salt
• pork tenderloin
• barbecue sauce

Instructions

1. 1 Mix sugar, garlic powder, salt, and red pepper flakes together in a bowl. Rub mixture over all sides of pork tenderloin. Let sit at room temperature for about 30 minutes before grilling.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place pork on the grill and cook low and slow, turning every 10 minutes, until all sides have been cooked, about 30 minutes. Brush with barbecue sauce and repeat every 10 minutes, for about 30 minutes more. Pork is ready when slightly pink in the center and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour total cooking time.
4. 4 Remove pork from grill and let sit an additional 5 minutes.

By picky_eaters_mom

Ingredients

• ✓ red pepper flakes
• soy sauce
• honey
• garlic
• ginger
• pork chop

Instructions

1. 1 Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

By George P Cooper

Ingredients

• ✓ red pepper flakes
• sweet potato
• thyme
• olive oil
• garlic
• kosher salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
3. 3 Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

By hhsandy

Ingredients

• ✓ red pepper flakes
• olive oil
• balsamic vinegar
• tomato paste
• garlic
• seasoned salt

Instructions

1. 1 Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
2. 2 Shake oil mixture well and divide between dipping dishes.

By FrackFamily5 CACT

Ingredients

• ✓ red pepper flakes
• king crab leg
• corn
• butter
• garlic
• old bay seasoning

Instructions

1. 1 In a very large stock pot, bring a large amount of water to a boil. Place crab legs and corn in the pot of boiling water. Boil until corn is tender and crab legs are opaque and flaky. Crab may finish cooking before corn; check every 5 minutes to see if they are finished cooking. Drain well. Cut a slit into each crab leg shell to make it easier for your guests.
2. 2 In a large saucepan, melt butter, garlic, red pepper flakes, and Old Bay seasoning. Stir in crab and corn and sauté for 5 to 10 minutes.

By Robyn Pravitz

Ingredients

• ✓ red pepper flakes
• feta cheese
• olive oil
• oregano

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
3. 3 Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ red pepper flakes
• margherita pizza
• prosciutto
• artichoke heart
• garlic
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
3. 3 Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
4. 4 Remove from the oven and top with Parmesan cheese.

By France Cevallos

Ingredients

• ✓ red pepper flakes
• broccoli
• cauliflower
• olive oil
• lemon pepper seasoning
• seasoned salt

Instructions

1. 1 Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ red pepper flakes
• beer
• yellow mustard
• garlic
• salt
• black pepper
• chicken drumstick

Instructions

1. 1 Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
2. 2 Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
4. 4 Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Mo

Ingredients

• ✓ red pepper flakes
• olive oil
• onion
• garlic
• italian seasoning
• red wine
• tomato sauce

Instructions

1. 1 Heat olive oil in a small pot over medium-high heat. Saute onion, garlic, Italian seasoning, and red pepper flakes in the hot oil until onions start to soften, about 5 minutes. Add a splash of red wine; stir for a few seconds. Add tomato sauce and stir.
2. 2 Reduce heat to low and let simmer for 10 minutes.

By Holly

Ingredients

• ✓ red pepper flakes
• elbow macaroni
• cauliflower
• olive oil
• garlic
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring 2 large pots of lightly salted water to a boil. Cook elbow macaroni in the first pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cook cauliflower in the second pot, stirring occasionally, until tender yet firm to the bite, 3 to 6 minutes. Drain macaroni and cauliflower.
3. 3 Return 1 empty pot to the stove. Add olive oil and heat over medium heat. Add garlic to the hot oil and saute until fragrant, about 1 minute. Stir in red pepper flakes. Add drained cauliflower, reduce heat to medium-low, and saute for 2 minutes.
4. 4 Add the cooked macaroni to the cauliflower mixture. Add 1 3/4 cups each mozzarella and Cheddar cheeses and stir until all ingredients are well combined. Transfer to a baking dish and sprinkle with remaining mozzarella and Cheddar.
5. 5 Bake in the preheated oven until nice and bubbly, about 30 minutes.

By Amy Standaert

Ingredients

• ✓ red pepper flakes
• broccoli
• olive oil
• black pepper
• garlic powder
• kosher salt
• cheddar cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Toss broccoli, oil, pepper, garlic powder, and salt together in a bowl. Make sure broccoli is well coated.
3. 3 Grill broccoli, turning as needed, until lightly browned and fork-tender, 8 to 10 minutes. Transfer to a serving plate and top with Cheddar cheese and red pepper flakes.

By bdweld

Ingredients

• ✓ red pepper flakes
• honey
• soy sauce
• olive oil
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk honey, soy sauce, and red pepper flakes in a bowl; set aside.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes.
4. 4 Pour honey mixture into the skillet; continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
5. 5 Serve hot and enjoy!

By jbrink1

Ingredients

• ✓ red pepper flakes
• bacon
• onion
• garlic
• tomato
• linguine pasta
• basil
• parmesan cheese

Instructions

1. 1 Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
2. 2 Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
3. 3 Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
4. 4 Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

By Christine L

Ingredients

• ✓ red pepper flakes
• rainbow chard
• olive oil
• garlic
• lemon juice

Instructions

1. 1 Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
2. 2 Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
3. 3 Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.

By ISISILLUSION

Ingredients

• ✓ red pepper flakes
• pork butt
• teriyaki sauce
• apple cider vinegar
• pineapple juice
• garlic
• black pepper

Instructions

1. 1 Place pork butt in the bottom of a slow cooker and turn heat to High.
2. 2 Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
3. 3 Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.

By Soup Loving Nicole

Ingredients

• ✓ red pepper flakes
• broccoli rabe
• olive oil
• lemon juice
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place 1/2 of the broccoli rabe into boiling water and cook for 1 minute, then remove with tongs to ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain.
2. 2 Preheat an outdoor grill for medium-low heat, and lightly oil the grate.
3. 3 Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate.
4. 4 Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes. Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

By France Cevallos

Ingredients

• ✓ red pepper flakes
• bacon
• olive oil
• onion
• garlic
• cabbage
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until browned and crispy, 7 to 10 minutes. Drain bacon slices on paper towels and remove most of the bacon grease from the skillet.
2. 2 Add oil to the skillet and heat over medium heat. Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cabbage, salt, pepper, and red pepper flakes; cook and stir until cabbage is tender, 10 to 15 minutes. If you prefer softer cabbage, cover the skillet while cooking to give it some steam.
3. 3 Crumble bacon into the skillet and mix with the cabbage until well combined.

By Topher