The Preparation
Cook bacon pieces in a large skillet or Dutch oven over medium heat until crispy. Remove bacon and set aside, leaving 2-3 tablespoons fat in the pan.
Add sliced onion to the bacon fat and cook for 2-3 minutes until softened.
Add chopped cabbage in batches, tossing to coat in the fat.
Season with paprika, salt, pepper, and oregano.
Cook, tossing occasionally, for 10-15 minutes until cabbage is tender but still has some bite.
Add sliced garlic and cook 2-3 more minutes until fragrant.
Return bacon to the pan and toss to combine.
Taste and adjust seasoning.
Top with sliced green onions and serve.
