1This is how I make it: Pour about 3 or 4 swirls around the skillet of cooking oil. I know not everyone does this but I save bacon grease in the fridge and add 1-2 heaping Tbsp. to the oil. If you don't save bacon grease yourself, fry the 6 slices of bacon for the grease.
2Remove the outer leaves of the cabbage and clean the head well. Holding the core with one hand, slice the cabbage cross-ways and then julienne the slices to your taste.
3Slice onions and then cut the slices in half. Add them to the hot oil and saute until they are somewhat tender. Add julienned cabbage to the skillet and liberally salt the top. Also, sprinkle a thin layer of garlic powder over the top. As the cabbage starts to cook down, continue using a spatula/turner to fold the cooked portions on top and make sure you sprinkle salt and garlic powder each time you turn it. Cook until tender and serve.
4NOTE: Don't be afraid to use salt. I used it liberally and still had to add some at the table.