Take a large frying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes.
Then add the crushed garlic and cook for another 2 or 3 minutes. Now stir in the shredded cabbage (which will seem rather bulky at first, but as the heat gets to it, it will start to collapse) and keep stirring it now and then so it cooks evenly. Season with freshly milled pepper, but taste before adding salt because of the bacon.
The cabbage should cook in about 10 minutes and still retain its crispness, but if you prefer it softer put a lid on the frying pan – which will give it some steam.