Add bacon to a large (high-sided) skillet (or large stockpot) and cook over medium-high heat until crispy. About 6 minutes. Once bacon is crispy remove with a slotted spoon and set aside.
Remove all but 1 tbsp of bacon fat from the pan. Add onion and garlic to the pan, cook, and stir until the onion has softened, about 5 more minutes. Add cabbage and stir. Add water, cover with a lid and allow the cabbage to cook for about 8 minutes, or until crispy tender (you may need a little more than 1/4 cup of water to soften the cabbage).
Add salt and pepper, stir to combine. Add sauerkraut, stir, Turn off heat, top with reserved bacon and serve.
HOW TO STORE:Store in an airtight container in the fridge for up to 5 daysHOW TO REHEAT:Reheat in microwave or on stove top