Chop 8 strips of bacon into bite-sized pieces and place them in a large skillet over medium-high heat. Cook for 7 to 9 minutes, stirring occasionally, until the bacon turns golden and crispy all over.

Use a slotted spoon to transfer the crispy bacon to a paper-towel-lined plate, leaving about 3 tablespoons of bacon fat in the skillet.

Add the diced onion to the warm bacon fat and cook for 3 to 4 minutes over medium-high heat, stirring frequently, until the onion softens and starts to turn translucent.

Stir in the minced garlic and cook for 30 seconds, moving constantly to prevent burning.

Add 2 tablespoons of butter to the skillet, then sprinkle in salt, black pepper, smoked paprika, and garlic powder. Stir together for about 30 seconds to bloom the spices.

Add the shredded cabbage in batches, stirring after each handful so it wilts and mixes with the seasoned fat. Continue stirring and breaking up clumps for about 3 to 4 minutes total.

Pour 1/2 cup of chicken broth into the skillet and stir to combine, allowing the liquid to steam the cabbage and meld the seasonings.

Reduce heat to medium and simmer the cabbage uncovered for 8 to 10 minutes, stirring occasionally, until tender but still slightly crisp. Add another 1/4 cup broth if skillet dries before cabbage is done. Increase heat to high in the last minute to evaporate excess liquid if necessary.

Stir the crispy bacon back into the cabbage, then taste and adjust seasoning with extra salt, pepper, or a pinch of cayenne if desired.