1/4teaspoonfreshly ground black pepperplus additional to taste
1/2tablespoonfreshly squeezed lemon juiceor apple cider vinegar
Trim off the stem end of the cabbage to create a flat base. Stand it up on the base, then cut in half from its top down through its core. Place the cut sides down on the cutting board.
Slice the cabbage as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large sauté pan or similar heavy-bottomed skillet over medium-heat. Sauté the bacon until crispy, about 6 to 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate. Discard all but 2 tablespoons drippings from the pan.
Add the onion and cook until it is browned and softened, about 8 to 10 minutes.
Add the oil, cabbage, salt, pepper, garlic powder, and black pepper. Sauté for 10 to 15 minutes, stirring periodically, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it—letting it sit undisturbed a few minutes at a time will help it become caramelized and DELISH.
Stir in the Worcestershire and let cook 30 seconds. Remove from the heat and stir in the lemon juice and reserved bacon. Taste and add a few grinds of additional black pepper and/or salt if you like, or more lemon juice if you'd like to brighten it up even more. Serve warm.
TO STORE: Refrigerate fried cabbage in an airtight storage container for up to 1 week.
TO REHEAT: Place cabbage in a microwave-safe bowl or on a plate and reheat gently in the microwave until warm. You can wake up your leftovers up by adding another sprinkle of salt and a splash of lemon juice after reheating.