Cut the bacon into small pieces. Dice the onion, mince the garlic, remove the cabbage core, and slice the cabbage into roughly 1/2-inch ribbons.

Place the chopped bacon in a large Dutch oven or deep skillet over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until browned and most of the fat has rendered.

If the pan contains more grease than needed, carefully remove some, leaving about 2 tablespoons in the pan. Add the diced onion and cook for 4 to 5 minutes, until softened.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Keep it moving so it does not scorch in the hot bacon fat.

Add the sliced cabbage in batches, stirring after each addition so it wilts before more cabbage goes into the pan. Pour in the chicken broth or water.

Season with kosher salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper or red-pepper flakes if using. Stir well so the seasonings and bacon fat coat the cabbage.

Cover and cook over medium-low heat for 15 to 25 minutes, stirring occasionally, until the cabbage is tender but not completely mushy. Uncover during the last 5 to 10 minutes so excess liquid evaporates and the cabbage develops browned edges.

Stir the bacon through the cabbage if it was removed, then taste and adjust the seasoning carefully. Finish with 1 tablespoon of unsalted butter if desired, and serve hot.