In a large skillet over medium heat, cook the chopped bacon until crispy and browned. Transfer it to a plate with a slotted spoon, leaving the drippings in the pan.

Add the diced onion and sauté for 3–4 minutes until softened and golden. Stir in the minced garlic and cook for 1 minute until fragrant.

Add the chopped cabbage, salt, pepper, and smoked paprika if using, stirring to coat well in the drippings.

Cook for 10–12 minutes, stirring occasionally, until the cabbage is tender but slightly crisp.

For a softer texture, add 2 tablespoons of chicken broth or water and let it steam briefly. Stir the bacon back in, adjust seasoning to taste, and serve hot.