Melt the butter in a large frying pan over high heat, add the bacon, and fry for 4-5 minutes, until crisp and golden. Remove the bacon with a slotted spoon and place on paper towels to drain. Reserve liquid in pan.
Cut the cabbage into quarters, and remove the core from each piece. Thinly slice against the grain. Add the cabbage to the pan, along with the garlic and water. Saute for about 5 minutes over medium-high heat, tossing frequently, until wilted and just tender.
Increase the heat a little and return the bacon to the pan. Pour in the cream and allow to bubble for a few minutes until thickened slightly. Season with salt and pepper to taste and serve immediately.
Recipe by Tout va bien! (tm) at https://christymajors.com/sundaysupper-twice-baked-turkey-pie-cabbage-with-cream-and-bacon/