Pile the sliced cabbage ribbons into the skillet with the onions. It will look like too much at first, but it cooks down. Sprinkle the salt over the top.
Toss the cabbage and onions together with tongs or a large spoon, coating everything in the bacon drippings. Continue cooking over medium heat, stirring every few minutes, until the cabbage turns tender, glossy, and mostly translucent with some lightly browned edges, about 12 to 18 minutes depending on how soft you like it.
When the cabbage is almost as tender as you’d like, stir the crispy bacon bits back into the skillet. Cook for another 2 to 3 minutes so the flavors mingle and the bacon warms through. Taste and adjust the seasoning with a little more salt if needed.
Spoon the hot fried cabbage mixture into the foil-lined serving tray, making sure to scrape in all the glossy bacon and onion bits from the skillet. Serve right away while it’s steamy and the bacon is still crisp. Leftovers reheat nicely in a skillet over medium heat until warmed through.
