Brown the bacon in a large, heavy pot or Dutch oven over medium-high heat, until cooked through, about 5 minutes. If possible, carefully remove all but a couple teaspoons of the bacon fat.
Add the sliced onions, cayenne, black pepper, sugar, and dried herbs. Stir frequently, until the onions are soft, about 5 minutes.
Add the cabbage and mix well (tongs are helpful to incorporate the cabbage). Continue to stir until the cabbage begins to soften, 3 to 4 minutes.
Reduce the heat to medium-low, and add the beer. Stir to mix.
Cover and simmer, stirring occasionally, for 1 hour. Remove from the heat and serve warm.
Approximate Per Serving (with rashers): calories 125, fat 5.3 g, carbohydrate 11 g., protein 6 g., PP = 3
Approximate Per Serving (with thick cut bacon): calories 185, fat 10 g., carbohydrate 11 g, fiber 3 g, protein 10 g, PP = 4