Prepare the Spice Blend : In a small bowl, combine the garlic powder, smoked paprika, and cayenne pepper. Set this aromatic blend aside for later.
Render the Bacon : Place the diced bacon in your cold cast-iron skillet and set the heat to medium. Cook, stirring occasionally, for 8–10 minutes. Your goal is deeply browned and crispy bacon. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of rendered fat in the skillet.
Flash-Wilt the Cabbage : Increase the heat to medium-high until the bacon fat is shimmering. Add the chopped cabbage to the skillet. It will seem like a lot, but it will cook down. Sauté for 7–8 minutes, stirring every couple of minutes, until the cabbage is wilted and starts to brown at the edges.
Infuse with Aromatics : Sprinkle the prepared spice blend and a generous pinch of salt and black pepper over the cabbage. Stir continuously for 1 minute until the spices are fragrant and evenly distributed.
Deglaze and Steam : Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. This moisture will help steam the cabbage to a perfect tender-crisp texture. Cook for another 2–3 minutes, or until most of the liquid has evaporated.
Unify the Flavors : Return the crispy bacon to the skillet and toss to combine. Drizzle with the apple cider vinegar to brighten the dish, then give it one final stir. Cook for 1 more minute for the flavors to meld. The cabbage should be tender with a slight bite.
Serve Immediately :Portion the cabbage and bacon into four bowls. This dish is best enjoyed hot, straight from the skillet.
