In a large skillet or Dutch oven, cook chopped bacon over medium heat until crispy. Then, remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pan (drain excess if needed).

Next, add the chopped onion to the bacon grease and cook for 4-5 minutes until soft. Then, stir in minced garlic and black pepper, smoked paprika, and crushed red pepper and cook for about 30 seconds.

Add the chopped cabbage to the pan. It may look like a lot, but it will cook down. Stir well to coat with bacon grease and onions.

Once the cabbage is a bit wilted, add the salt and Worcestershire sauce. Cook uncovered for 10–15 minutes, or until the cabbage is tender and slightly browned, stirring occasionally. Once the cabbage is done and the vinegar. Taste the cabbage and add additional seasoning (it may need more salt).

When you are satisfied with the flavor profile, stir the cooked bacon back in and serve!