Sauté the diced bacon in a medium sauté pan with a lid, over medium high heat, 2-3 min.

Add the diced onions. Sauté for 3-5 minutes, until the bacon is crispy and the onions are golden. (At this point, if there is a lot of fat in the pan from the bacon, drain some off, leaving just enough bacon grease to lightly coat the bottom of the pan.)

Add the garlic and continue to sauté for 1-2 minutes, until fragrant.

Add the shredded cabbage and water. Cover the pot and simmer for 7-10 minutes, until the cabbage has softened.

Remove the pan from the heat and stir in the salt and pepper. Taste your kapusta, and adjust the seasonings as desired.