Cook the bacon strips in a large skillet or Dutch oven over medium-high heat for about 10 minutes, stirring occasionally, until they're crispy and golden brown. This renders out the fat that will become your cooking base and add incredible flavor to the vegetables. Once cooked, transfer the bacon to a paper towel-lined plate and crumble it into bite-sized pieces once it cools slightly.

While the bacon cooks, prepare all your vegetables: cut the cabbage into 1-inch thick ribbons, dice the potatoes into 1/2-inch cubes, finely dice the onion, and mince the garlic cloves. Having everything prepped before you start cooking ensures smooth, efficient cooking and prevents overcooking any single ingredient while you're still chopping.

Return the skillet to medium-high heat with the bacon fat still coating the bottom. Add the diced potatoes and onion, cooking for about 3-4 minutes, stirring occasionally, until the potatoes start to soften slightly at the edges and the onion becomes fragrant. This initial cooking helps the potatoes develop a slight golden crust and allows the onion to release its sweetness into the fat.

Add the cabbage ribbons along with salt and pepper to the skillet, stirring to coat everything with the bacon fat. Cover the skillet with a lid and reduce heat to medium, cooking for about 8-12 minutes, stirring every 2-3 minutes, until the potatoes are fork-tender and the cabbage is wilted and caramelized at the edges. I find that covering the pan steams the vegetables slightly while the uncovered portions get a nice caramelized crust—this creates wonderful texture contrast.

Remove the lid and add the minced garlic, stirring constantly for about 1 minute until fragrant. The heat will bloom the garlic's flavor without letting it burn. Remove the skillet from heat, then stir in the crumbled bacon from Step 1, tossing everything together until evenly distributed. Taste and adjust seasoning if needed.