Prepare the bacon: Over medium heat, preheat a large pan or Dutch oven. Cook the diced bacon until it turns brown and crispy. Add one to two teaspoons of bacon fat to the pan.

Prepare the onion: Cook the chopped onion for 3–4 minutes, or until it is tender and just beginning to turn golden.

Add the garlic: Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the cabbage. To the skillet, add the chopped cabbage. It may appear large at first, but as it cooks, it will rapidly get smaller.

Add the butter, paprika, salt, black pepper, and, if desired, red pepper flakes for seasoning. Combine everything.

Pour in the chicken broth and stir thoroughly, making sure to scrape up the flavourful browned pieces from the skillet's bottom.

simmer till soft: Cover and simmer over medium-low heat for 15 to 20 minutes, stirring now and then, until the cabbage is soft and buttery.

To finish, take off the lid and cook for an additional two to three minutes, allowing the cabbage to develop lightly caramelised edges and any excess liquid to evaporate.

Taste and adjust the seasoning before serving. Add the crispy bacon bits throughout and serve hot.