Another recipe I learned from my grandmother(Chick). I usually eyeball while I'm cooking so my measurements are approximate. I love the flavor of this cabbage. I think you will too. As you can see in step 2 of my pictures I had to improvise. I forgot to take a picture of the oil in the actual skillet I used to make the cabbage in. :/
1Wash cabbage then cut/chop as thin or thick as you like. Chop onion and garlic and set aside.
2Heat the oil in a large skillet or pot. Note** You will want to add just enough Evoo to cover the bottom of pan. In a separate pan, fry the bacon until crisp and set aside. Do not burn the bacon.
3Add cabbage and let cook on medium high heat stir until the cabbage is well coated with the oil then reduce heat and cover for 5 -6 minutes. Remember to stir as needed so that your cabbage will not burn.
4Lift the lid and add the onion, garlic, bacon, salt and pepper. Remove half or more of the fat from bacon pan then add a 1/4 cup of water and stir to remove the bits off the bottom of pan. Add this water to the cabbage. Stir well then cover and stir every 5 mins until the cabbage is cooked to desired tenderness.