Irish Fried Cabbage with Bacon

Directions

1. Add the cut bacon to a Dutch oven or heavy pot with a lid. Set over medium-high heat and cook until fat renders and bacon is crispy, about 7 minutes. Using a slotted spoon, remove the bacon. Transfer to a paper-towel-lined plate and set it aside to drain. Do not wipe out the pot.
2. Lower heat to medium, then add the onion, garlic, and 1/2 teaspoon salt to the pot. Using a wooden spoon, stir and scrape up any browned bits from the bottom of the pan. Cook until the onion is very soft, about 5 minutes.
3. Stir in the cabbage, remaining 1/2 teaspoon salt, and black pepper to the pot. Cook until the cabbage softens, about 5 minutes. Place the lid on the pot, and reduce heat to low. Cook, stirring occasionally, until the cabbage is very tender, about 15 minutes.
4. Once the cabbage is tender, increase the heat to medium-high. Add the Worcestershire sauce and stir to combine. Once all liquid has been absorbed, transfer cabbage to a large serving bowl. Top with reserved bacon and serve.