Step 1

Prepare the vegetables and bacon. Finely dice 1 small yellow onion. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups). Cut 6 slices bacon crosswise into 1/2-inch pieces.

Step 2

Brown the bacon. Cook the bacon in a large cast-iron skillet over medium heat, stirring occasionally, until browned and most of the fat has rendered out, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Do not discard the grease.

Step 3

Sauté the onion. Add the onion to the bacon grease and cook, stirring occasionally, until softened, about 3 minutes.

Step 4

Cook the cabbage. Add the cabbage, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.

Step 5

Stir the bacon into cabbage. Return the bacon to the skillet and stir into the cabbage. Serve warm.