2 Tbsps butter
4 slices bacon, cut into 1/2 inch strips
1 medium onion, diced
3 tsps minced garlic
1/2 head cabbage, cored, quartered, and sliced into 1/2 inch thick slices
salt and pepper
2 tsps Worcestershire sauce
Place the butter and bacon in a large pot and cover, cook on medium-high heat – stirring occasionally. Cook until bacon is lightly browned and crisp – about 7-8 minutes. Remove bacon with a slotted spoon and place on a paper towel lined plate. Do not wipe out pot!
Add the onion, garlic, and 1/2 tsp salt to the pot. Stir frequently with a wooden spoon, scraping the browned bits from the bottom as it cooks. Cook until the onion is very soft – about 8 minutes.
With the heat still at medium-high, add the cabbage, 1 tsp salt and 1/4 tsp pepper. Stir until the cabbage starts to soften – about 5 minutes. Reduce heat to medium-low and cook covered until the cabbage is very tender. A little bit of texture should remain in the thicker pieces – about 12-15 minutes, stir occasionally.
Uncover the pot and increase the heat to high. Add the Worcestershire sauce and stir for about 1 minute. There should be almost no liquid in the pot. Add more salt and pepper to taste. Transfer to a serving bowl and top with the reserved bacon bits.