Chop half a head of cabbage into thin strips, slice one large yellow onion, and julienne a couple of carrots. Mince about three cloves of garlic.

In a large skillet, cook 4-6 slices of bacon over medium heat until crispy and golden, about 6-8 minutes. Remove and crumble bacon, leaving bacon fat in the pan.

Sauté sliced onion in bacon fat until translucent and caramelized, about 4-5 minutes. Add minced garlic and julienned carrots, sautéing for an additional 2-3 minutes.

Stir in prepared cabbage and cook over medium heat for about 5-7 minutes, stirring occasionally until tender but slightly crunchy.

Add crumbled bacon back into the skillet, stir to combine and allow flavors to meld for an additional minute before serving warm.