Cook the bacon slices in a large skillet or Dutch oven over medium heat until they're golden brown and crispy, about 8-10 minutes. While the bacon cooks, slice the onion into thin half-moons and cut the cabbage into 1-inch thick ribbons or chunks—I find ribbons work better for even cooking and a more appealing texture. Once the bacon is done, transfer it to a paper towel-lined plate to cool slightly, then chop it into bite-sized pieces. Leave all the rendered bacon fat in the pan; this is liquid gold for flavor.

Add the butter to the bacon fat in the pan and let it melt over medium heat, about 1 minute. Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent. This step is crucial—the onion and fat create a flavorful base that will coat the cabbage evenly.

Return the chopped bacon to the pan, then add the cabbage ribbons in batches, stirring to coat everything in the fat. The cabbage will seem like a lot at first, but it wilts significantly as it cooks. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften and develops some golden-brown edges. I like to let it sit undisturbed for a minute or two between stirs to build that caramelized flavor.

Sprinkle the salt, black pepper, Cajun seasoning, red pepper flakes, and garlic powder over the cabbage. Toss everything together thoroughly for about 1-2 minutes, allowing the spices to distribute evenly and bloom in the heat. Taste and adjust seasoning as needed—the Cajun seasoning and red pepper flakes will give you a nice kick, so start conservatively if you prefer milder heat.