Begin by sauteing the bacon in a large heavy bottom pot over medium-low heat. Render the bacon slowly until the fat is mostly cooked out.

Add the onions & garlic - mix thoroughly to coat with the bacon fat and continue to cook for 4-5 minutes until the onion has begun to soften.

While those ingredients are cooking, shred the cabbage, Cut in half & then quarter again to easily remove the core. Then slice the cabbage thinly to shred. When the onions are softened, add the cabbage to the pot, along with the vinegar, honey, chicken stock and brown sugar. Continuing stirring and coating the cabbage. Increase the heat to medium high and bring it to a boil, then reduce to low and simmer partially covered for about an hour.