Begin by preparing your ingredients and cooking the bacon. In a small frypan, cook 2 slices of bacon with or without 1 teaspoon of olive oil over medium-high heat until the bacon is crisp.

Once cooked, set the bacon aside on a paper towel to drain and cool.

While the bacon drains, finely shred 1/2 head of cabbage and finely slice 1 medium onion to guarantee even cooking throughout the dish.

Heat a deep frypan over medium heat and add the shredded cabbage and sliced onion. Pour in 1/2 cup of water and crumble 1 chicken stock cube directly over the vegetables, mixing well to distribute the stock evenly.

Turn the cabbage over frequently as it steams and cooks, allowing it to soften and absorb the savory stock flavors. Monitor the water level as the cabbage cooks; if the water evaporates before the cabbage is tender, add more water as needed to prevent sticking and ascertain thorough cooking.

Once the water has almost completely evaporated and the cabbage is cooked through, reduce the heat to low and stir in 1 tablespoon of butter and cracked black pepper to taste.

Finely chop the cooled bacon and stir it through the buttery cabbage mixture, distributing the smoky flavor evenly.

Transfer the dish to a serving plate and garnish generously with fresh chopped parsley and additional cracked black pepper for both visual appeal and a finishing touch of flavor.