Boil the cabbage for about 10 minutes until soft but still crisp and green. Drain and keep warm. ( I usually use a large slotted spoon or strainer and just go from the pot to my skillet when I am ready for the cabbage).
In a large texas skillet; cook the bacon until crisp then remove to a paper towel to drain. Remove most of the bacon grease from the skillet, leaving just enough to saute the garlic.
Saute the garlic for about 1 minute then remove it to the paper towel with the bacon. When cool enough to handle, crumble the bacon into little pieces.
Add the butter to the hot skillet and allow it to melt then add the cabbage and seasonings. Stir a bit then add back the bacon and garlic plus the pecans.