Step 1

Cut bacon into thick chunks, pan fry until crunchy. Remove from pan and set aside.

Step 2

Drain off most of the bacon fat - leave a little if desired for taste, but too much will give an oily texture.

Step 3

Heat butter in large pan on medium-high heat until melted and foamy.

Step 4

Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning.

Step 5

Add garlic and cabbage to the pan, tossing evenly to coat in butter.

Step 6

Generously season with salt and pepper.

Step 7

Let cabbage reduce by half, about 8 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly. Add bacon back to pan.

Step 8

When cabbage has lost much of it's volume and started to turn shiny, slightly translucent, and has lovely browned bits, it is ready to serve.

Step 9

Serve immediately.

Step 10

Leftovers can be stored in an airtight container in the refrigerator for up to four days, three months in the freezer.