In a large frying pan, cook 6 strips of bacon over high heat. Once cooked, remove bacon from pan and set aside. Leave bacon grease in the frying pan.
Add butter, onions and minced garlic to frying pan with bacon grease. Cook over high heat until onions just start to brown. Keep stirring the onions often so they don't burn
In a large saucepan, add chopped cabbage (cabbage should be chopped into bite-sized pieces), contents of frying pan (onions, garlic and remaining butter), all the spices, apple cider vinegar, and Worcestershire sauce. Stir all until cabbage is well coated.
Cover pot with a lid and simmer over low heat for 10 to 15 minutes, stirring often so nothing burns on the bottom of the pot. Cabbage is cooked when it is softened but not wilted.TIP: If you don’t have a lid big enough for the pan, you can move everything into a large pot when it's time to cook together. Foil over the frying pan won’t work as a “lid” since enough steam won’t stay in the pan to cook the cabbage.
Cut bacon into small pieces and stir into cabbage mixture.
If you have a frying pan big enough with a lid, this could all be made in a frying pan. Foil over the frying pan won’t work as a “lid” since enough steam won’t stay in the pan to cook the cabbage. So if you don’t have a large enough frying pan with a lid, move everything into a large pot when it’s time to cook everything together.Cook the cabbage to your own preferences. If you like more bite and crunch, cook for less time. Cook longer if you like it super tender. Taste as you go until you get the right texture.Definitely do not use the pre-shredded, bagged cabbage sold for coleslaw. It will quickly turn to mush. A whole head of cabbage is easy to chop up and yields much more satisfying results.