In a 12" skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, remove bacon and set on a paper towel lined plate. Reserve 1 tablespoon of bacon grease in the pan.
Reduce heat to medium and add onion to the pan. Cook until onion is softened, about 3-4 minutes. Add garlic and cook for 1 minute more.
Add cabbage, cover and cook stirring occasionally until tender, about an 15-20 minutes.
Stir in apple cider vinegar and add bacon back to pan. Season with salt and pepper to taste.
Notes
Chop cabbage into uniform pieces for even cooking.
Leftovers may be kept in the refrigerator in a covered container for up to 4 days.
Fried cabbage with bacon can be stored in the freezer, in a sealed container or freezer bag for up to 8-9 months. Thaw before reheating.
Leftovers can be reheated on the stove or in the microwave.