Cook the rashers: In a large skillet over medium heat, cook the rashers (bacon) until crispy. Remove them from the pan and set aside. Drain off most of the fat, leaving about 1 tablespoon in the skillet.

Sauté the cabbage: In the same skillet, add the butter (or olive oil) and minced garlic. Sauté the garlic for 1 minute, then add the sliced cabbage. Stir-fry for 5-7 minutes, or until the cabbage is tender and slightly caramelized.

Combine: Chop the cooked rashers into bite-sized pieces and add them back to the skillet with the cabbage. Stir to combine, and cook for an additional 2-3 minutes until everything is heated through.

Serve: Season with salt and pepper to taste. Garnish with fresh parsley, if desired, and serve warm.