Cut the cabbage in 1-inch slices, and then cut each slice in 1-inch pieces; reserve.
Chop the bacon in 1/2 inch pieces. In a large skillet over medium heat, cook the bacon, stirring occasionally, until it starts to brown, about 8 minutes.
Line a plate with two paper towels. Remove the bacon from the pan with a slotted spoon and drain it on the paper towels.
Pour out the liquid fat from the pan, leaving the bacon drippings in the pan. Return to the stove, add the butter to the pan and heat over medium-high heat until the butter bubbles.
Add the cabbage and bacon cook, stirring often and scraping the bits up from the pan. After 3 minutes, add the garlic to the pan and continue cooking, stirring frequently, until cabbage is crisp-tender, about 3 to 5 more minutes. Season with the salt and pepper.
Remove from heat and serve at once. 4 servings.