In a large skillet, fry the bacon over medium heat until crisp. Remove bacon and set aside on a paper towel-lined plate. Reserve the bacon drippings in the skillet.
Add butter to the bacon drippings and melt over medium heat.
Add the chopped cabbage to the skillet. Cook, stirring often, until the cabbage begins to soften and becomes tender-crisp, about 10–15 minutes.
Stir in the minced garlic, salt, and pepper. Cook for 1–2 minutes until fragrant.
Crumble the cooked bacon and add it back to the skillet.
Stir in the cream of mushroom soup and mix well. Reduce heat to low and simmer for 5–10 minutes, until heated through and well combined.
Taste and adjust seasoning if needed. Serve warm.