Fry the bacon: In a large skillet over medium heat, cook chopped bacon until crisp. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the flavorful drippings in the pan.

Sauté the aromatics: Add sliced onion to the bacon fat and cook for 4–5 minutes until translucent. Stir in minced garlic and red pepper flakes, cooking for 1 more minute.

Wilt the cabbage: Add sliced cabbage to the skillet. Season with salt and pepper. Stir well to coat with bacon drippings. Cover, reduce heat to low, and cook slowly, stirring occasionally, until cabbage is tender (about 45–50 minutes).

Combine and finish: Uncover the pan, increase heat to medium, and add the cooked bacon back in. Toss everything together for 2–3 minutes to crisp up the cabbage slightly.

Serve hot: Transfer to a serving dish. Garnish with extra black pepper or fresh herbs if desired.