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In a large, deep skillet or dutch oven, fry the chopped bacon until crispy, about 5-8 minutes over medium high heat. Remove bacon from pan using a slotted spoon and place in a bowl for later. Drain about half of the bacon drippings from the pan, leaving the rest to cook the remaining ingredients.
Reduce heat to medium and add the onions. Cook until soft and translucent, about five minutes. Add the garlic and cook for 30 seconds, until fragrant.
Add the cabbage to the skillet along with the Cajun seasoning, salt and pepper to taste. Stir everything well. Reduce heat to medium low and cover the pan. Cook for 10-15 minutes, removing the lid to stir occasionally.
Once cabbage is cooked, remove lid and stir in the bacon and sprinkle with red pepper flakes if desired. Serve immediately.