Chop the bacon, dice the onion, mince the garlic, and remove the core from the cabbage. Slice the cabbage into thin ribbons so it cooks evenly.

Cook the chopped bacon in a large, deep skillet or Dutch oven over medium heat for 8 to 10 minutes, until browned and crisp. Transfer it to a paper towel-lined plate and leave about 2 to 3 tablespoons of bacon fat in the pan.

Add the diced onion and minced garlic to the bacon fat. Cook for 4 to 6 minutes, stirring regularly, until the onion softens and begins to brown.

Add the sliced cabbage and toss thoroughly so the ribbons are coated with the bacon fat and onion mixture. If the pan looks crowded, add the cabbage in handfuls, allowing each addition to shrink before adding more.

Sprinkle in the salt, black pepper, onion powder, garlic powder, and paprika. Cook the cabbage uncovered for about 5 minutes, stirring frequently.

Reduce the heat to low, cover the pan, and cook for another 20 to 30 minutes. Stir occasionally until the cabbage is tender but not completely mushy.

Crumble the cooked bacon and stir it back into the cabbage. Taste carefully and adjust the seasoning before serving.