Prepare the cabbage by removing damaged leaves, cutting it into quarters, removing the core, and chopping into bite-sized pieces. Rinse and drain well.

Cook the beef bacon in a large skillet over medium heat for 5 to 7 minutes until browned and crispy. Remove and set aside.

Sauté diced onion in the bacon grease for 3 to 4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

Add half of the chopped cabbage, stirring to coat in the bacon grease, and cook for 2 to 3 minutes until it starts to wilt. Add the remaining cabbage, stirring until it softens.

Season the cabbage with salt, black pepper, smoked paprika, onion powder, and garlic powder. Stir well to distribute seasonings.

Pour in the chicken broth, scrape the skillet's bottom, cover, reduce heat, and simmer for 15 minutes.

Remove the lid, stir, and continue cooking uncovered for 5 to 10 minutes until tender and excess liquid reduces.

Add apple cider vinegar and butter, stirring until the butter melts. Return cooked bacon and toss to combine.

Taste and adjust seasoning with salt if needed. Cook for another 2 minutes to blend flavors.

Transfer to a serving bowl and serve warm.