Begin by slicing the cabbage into strips. Remove the tough white inner core. Chop it such that the shreds are all very close to the same size.

Cook the bacon over medium-high heat in a large skillet until crispy. Set bacon on a plate and leave the drippings in the skillet.

Add the cabbage and onion to the skillet, stir well, and cover.

Cook with cover on. After about 5 minutes, cabbage will begin to wilt. Keep cooking, covered, stirring occasionally for 10 to 12 minutes. Remove the cover, sprinkle with sea salt and finish cooking the rest of the way, uncovered.

Continue cooking, stirring occasionally, until cabbage has wilted completely and has lost much of its water, about 40 minutes

Add the garlic, black pepper, nutmeg and cooked bacon and continue cooking another 10 to 20 minutes, until cabbage turns slightly brown and has a similar consistency to caramelized onions.