Preparation

1. Remove any wilted outer leaves from the cabbage. Slice the cabbage into quarters, cut out the hard core, then slice into ribbons about 1/2 inch wide. Rinse and pat dry.

Crisping the Bacon

1. Set a large skillet over medium heat. Add the chopped bacon and cook until the fat renders and the bacon is crisp, about 6 to 8 minutes. Scoop the bacon to a plate, leaving the drippings in the pan.

Sautéing Aromatics

1. Add the diced onion to the hot drippings and cook until translucent and lightly golden, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

Cooking the Cabbage

1. Add half the cabbage to the skillet and toss to coat with the drippings. Season with salt and pepper, then add the remaining cabbage. Cook over medium heat, stirring every minute or two until some pieces are browned and others are tender, about 8 to 12 minutes.

Finishing Touches

1. Taste and adjust seasoning with salt, black pepper, and red pepper flakes if desired. Stir in the crispy bacon and, if needed, add a splash of apple cider vinegar or squeeze of lemon for brightness. Serve hot.