Heat the olive oil in a medium to large skillet over medium-high heat. Add the onion and cook until browning.
2 teaspoon olive oil, ½ red onion chopped
Add the carrots (note: could add them earlier if you like them soft, I wanted them simply warmed to maintain their crunch,) cabbage, bacon bits, a liberal amount of salt--like 2 big pinch-fulls, and the vinegar.
2 carrots cut into matchstick like pieces, ½ head of cabbage chopped, 2 tablespoon bacon bits, Kosher Salt, 2 tablespoon Apple Cider Vinegar
Using tongs intermingle the cabbage with the cooked onion being sure to rub the bottom of the skillet to deglaze a bit. Add the pepper and thyme tossing again. Cover and shut off the heat. Keep covered for 5 minutes then serve!