Dice the onion into 1/2-inch pieces, mince the garlic cloves, core the cabbage and slice it into 1-inch thick ribbons, and combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. While prepping, cut the bacon into bite-sized pieces and place them in a large pot or deep skillet over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat. The rendered bacon grease will be your cooking fat for the vegetables, giving the dish incredible depth of flavor.

Add the diced onion to the pot with the crispy bacon and rendered fat, stirring well to coat. Cook for about 5 minutes until the onion begins to soften and turn translucent. Then add the minced garlic and cook for another 2-3 minutes until fragrant. I like to let the garlic cook just long enough to release its aroma without burning it—this prevents any bitter taste that can come from overcooking.

Stir in the sliced cabbage, breaking up any clumps so it's evenly distributed in the pot. The cabbage will seem like a lot at first, but it will wilt down as it cooks. Cook uncovered for about 10 minutes, stirring occasionally, until the cabbage begins to soften and release its moisture. Then sprinkle the spice mixture from Step 1 over the cabbage and stir thoroughly to distribute the seasonings evenly throughout.

Add the apple cider vinegar and stir to combine, then cover the pot and reduce heat to low. Simmer for about 30 minutes, stirring occasionally, until the cabbage is very tender. The vinegar adds brightness to balance the richness of the bacon fat—I find it's essential for keeping the dish from feeling too heavy. If the cabbage starts sticking to the bottom before it's fully tender, add a splash of water and continue simmering until fork-tender.