Put bacon in a large skillet over medium heat. Cook until it is crisp and the fat renders out. Move bacon to a plate, then crumble or chop it once it cools a bit. Leave about 2 to 3 tablespoons of bacon fat in the pan and drain the rest if there is a lot.

Add sliced onion to the bacon fat. Cook 4 to 6 minutes, stirring now and then, until it is soft and starting to turn golden on the edges.

Stir in garlic for about 30 seconds, just until it smells good. Do not let it burn.

Toss in the sliced cabbage. It will look like too much, but it cooks down a lot. Season with a little salt and plenty of black pepper. Stir well so cabbage gets coated in all that flavor.

Keep cooking 10 to 15 minutes, stirring every couple of minutes. If it seems dry or starts sticking, add a splash of water or broth. If you like it softer, cook a few minutes longer.

Stir the bacon back in. If you want extra richness, add a tablespoon of butter. If you want it bright, add a tiny splash of vinegar or lemon juice. Taste and adjust salt and pepper.