Fried cabbage with onions

Ingredients:

• 2 tablespoons unsalted butter
• Cut 4 strips of bacon (about 90 g) crosswise into 1 cm strips.
• 1 medium onion, diced
• 3 cloves garlic, thinly sliced
• Half a large head of white cabbage, cut into 4 pieces and shred into 1 cm wide pieces (remove the core)
• 2 tsp Worcestershire sauce

Preparation:

1. Place the butter and bacon in a large Dutch oven or saucepan with a lid and heat over medium-high heat. Cook, stirring occasionally, until the bacon is crisp, 7-8 minutes (reduce the heat if the bacon starts to burn). Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain any excess fat and set aside (do not wipe the pan clean).
2. Add the onion, garlic, and 0.5 teaspoon of salt to the pan and cook, stirring frequently with a wooden spoon and scraping up any browned bits. Cook until the onion is very soft, about 8 minutes.
3. Over medium-high heat, add the cabbage, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cabbage begins to soften, 5 minutes. Reduce the heat to medium-low and simmer, covered, until the cabbage is very tender, 12-15 minutes, stirring occasionally to prevent burning.
4. Remove the lid from the pan and increase the heat to high. Add the Worcestershire sauce and stir for about a minute. There should be almost no liquid left in the pan. Season with salt and pepper to taste, transfer the cabbage to a serving bowl, and sprinkle with fried bacon.