In a dutch oven or large skillet with deep sides, cook 1 pound thick-cut bacon, small diced until crispy over medium heat for about 12-15 minutes. Drain bacon on a paper-towel lined plate.
Reserve ¼ cup of the bacon fat in the pan. Add 1 small onion, thinly sliced and cook until translucent, stirring occasionally, about 10 minutes.
Add 4 cloves garlic, minced and cook for 30 seconds until fragrant.
Add 1 head of cabbage, cored and cut into bite-sized pieces, 1 Tablespoon apple cider vinegar, 1 Tablespoon packed light brown sugar, ½ teaspoon seasoned salt and ½ teaspoon black pepper. Stir to combine. Continue to cook, stirring occasionally until tender, 10-15 minutes.
Add the bacon back to the pan and 2 Tablespoons salted butter. Stir it in until the butter is melted and the bacon is distributed, taste, adjust seasoning if necessary and serve immediately.
Notes
You can use red cabbage if you'd like.
We like thick cut bacon but regular bacon can be used.
If you like a little spice add a pinch of cayenne or red pepper flakes.