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Core and rough chop cabbage; rinse, drain and set aside.
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Saute bacon over med-high heat for 4-5 minutes until bacon is browned and crispy.
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Remove bacon from pan and discard drippings, reserving two tbsp.
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Saute onion 2-3 minutes and add garlic, cooking for 1 more minute until fragrant.
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Add cabbage to pan and cook for 3-4 more minutes.
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Season with garlic powder, salt, pepper, seasoning salt, bouillon granules and worcestershire sauce, stirring occasionally.
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Adjust seasoning to desired taste and add crushed red pepper flakes.