Cut and core the cabbage, then slice it thinly as if preparing coleslaw.

Rinse the sliced cabbage thoroughly.

Thinly slice the Vidalia onion.

Cook the bacon in a large skillet until crisp. Remove the bacon and set aside, reserving the bacon fat in the skillet.

Layer the cabbage, onion, salt, pepper, sugar, and butter in the skillet. Repeat layering until all cabbage is in the pan.

Cook over medium-low heat until the cabbage begins to shrink, stirring every 5-10 minutes.

Once the cabbage has shrunk, increase the heat to high and fry until it caramelizes.

Crumble the reserved bacon over the top of the cabbage.

Serve hot.