Heat a large pot over medium heat. Add chopped bacon and cook until crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate and leave the rendered grease in the pot.

Add diced onion and minced garlic to the bacon grease in the pot. Cook for about 10 minutes, stirring occasionally, until the onions are soft and lightly caramelized.

Stir in the sliced cabbage, coating it thoroughly with the bacon grease and aromatic mixture. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.

Sprinkle onion powder, garlic powder, paprika, and salt and pepper over the cabbage. Stir well to evenly distribute the seasonings.

Reduce the heat to a simmer, cover the pot, and let cook for 30 minutes, stirring occasionally. The cabbage should be tender and infused with the bacon and spices.

Crumble the reserved bacon and stir it into the cooked cabbage. Mix gently to combine evenly.

Dish out the fried cabbage while hot. It pairs well with grilled meats, roasted poultry, or as a hearty side. Store leftovers in an airtight container in the refrigerator for up to 3 days.