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

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

Add the butter to the pan on medium-high and heat until melted and foamy. 

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

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

Generously season with salt and pepper. 

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.

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.

Serve immediately.

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