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Crisp the Bacon: In a large stockpot or Dutch oven, cook the chopped bacon over medium-high heat until brown and crispy, about 10 minutes.
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Sauté Aromatics: Add the diced onion and minced garlic to the bacon fat. Cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
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Wilt the Cabbage: Add all of the sliced cabbage to the pot and stir well to coat it in the flavorful bacon fat. Cook for 10 minutes, stirring occasionally, until the cabbage begins to wilt.
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Season and Simmer: Season the cabbage with salt, pepper, onion powder, garlic powder, and paprika. Stir thoroughly to combine.
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Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring every 10 minutes, until the cabbage is tender and infused with flavor. Serve hot.
