Step 1: Begin by preparing your vegetables. Remove any wilted outer leaves from your medium head of green cabbage. Cut it in half, then slice it into thin, even strips. Next, thinly slice your medium onion; you can opt for rings or half-moons. Finally, finely mince the garlic cloves and set them aside.
Step 2: In a large skillet or frying pan, cook the chopped bacon over medium heat. Stir occasionally, allowing it to become wonderfully crispy, which usually takes about 5-7 minutes. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the flavorful bacon drippings in the skillet.
Step 3: Using the same skillet with the reserved bacon drippings, add your sliced onions. Sauté them over medium heat for about 3-4 minutes until they soften and turn translucent. Then, add the minced garlic and continue to sauté for another 1-2 minutes, stirring constantly to prevent burning.
Step 4: Now, add the chopped cabbage to the skillet, mixing it thoroughly with the sautéed onions and garlic. If you feel the pan is a bit dry, you can drizzle in a tablespoon of olive oil. Season generously with salt and pepper to taste. If you enjoy a slight tangy note, add the apple cider vinegar. Continue to cook the cabbage for 8-10 minutes, stirring occasionally, until it becomes tender and slightly caramelized, showcasing beautiful browned edges.
Step 5: Once your cabbage has reached your desired tenderness, return the crispy bacon bits to the skillet. Stir everything together to ensure the bacon is evenly distributed. Remove the skillet from the heat, garnish with fresh chopped parsley, and serve warm.