Place a large cast iron skillet or non-stick deep pan over medium-high heat. Add bacon pieces in one layer and cook until crispy. If needed, cook in batches. Once cooked, remove from pan and set aside on a plate.
Discard the grease, leaving about 2-3 tablespoons.
Add the sliced onion and cook for about 2-3 minutes, until soft. Add the garlic and cook for an additional minute.
Add the chopped cabbage, toss and cook until tender, but still a little crispy, for about 15 minutes. Season with salt, pepper, oregano, and thyme. Toss and taste, if needed reduce heat to medium-low, cover the pan and cook cabbage for 15 more minutes, until the preferred tenderness is achieved.
Before serving, mix in the cooked bacon, too and serve immediately.