In a large cast iron dutch oven or large skillet, cook the bacon until crispy over medium heat for about 12-15 minutes. Transfer to a plate lined with paper towels. Or you can easily cook bacon in the oven.
In the same skillet with leftover bacon grease (you can leave all in but I prefer discarding half of it or a little more just to make it a little healthier and enough for bacon to pick up the smoky flavors) add onions and cook until translucent.
Add the minced garlic and cook until fragrant.
Add the chopped cabbage, apple cider vinegar, brown sugar, seasoned salt, and black pepper. Stir to combine and saute for 7-10 minutes and until cabbage becomes tender.
Return the crispy bacon to the pan. Sti in the butter, taste for seasoning, and serve while warm.
Leftover cabbage can be stored in the fridge for up to 2-3 days. Reheat on the stove.
