easy & yummy
Add the cut bacon to a Dutch oven 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.
Lower heat to medium, then add the onion, garlic, and salt. Using a wooden spoon, stir and scrape up any browned bits from the bottom of the pan.
Cook until the onion is very soft. Stir in the cabbage, salt, and black pepper. 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.
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.