Heat skillet to medium-high, 375-400F. Cook bacon until crispy, then remove and set on a plate with a paper towel. Keep the bacon grease in the pan.
Add cabbage to skillet and fry until soft and tender, but not burnt. Note: the moisture in the cabbage will gradually cook out, and deglaze the pan in the process, so you may notice some color from that. Depends on the skillet you use – I used a stainless skillet.
Shortly before done, add black pepper. I do not recommend adding salt, as the bacon has enough, but if you used low-sodium bacon or just plain want more salt, knock yourself out!