Chop 1/2 pound of bacon and cook in a large pan until crispy.
Add sliced onions cook until soft. Add chopped garlic, salt and pepper.
Add sliced cabbage and 1/4 cup mustard (I used Dijon) and stir well.
Cook for 3 minutes. Add a 12 ounces of dark beer (I used Bud Light because that's what was in the fridge!) and cook for 20 minutes, stirring occasionally. Add 1/4 cup heavy cream, stir well and cook, covered, for 10 minutes.
This cabbage was delicious! The heavy cream added a smooth, mellow tasting sauce that was just perfect! I served this with grilled antelope chops. Yummy!