While your bacon cooks, prepare your mise en place: mince the garlic cloves, dice the onion into small pieces, and cut the cabbage head into 1-inch thick ribbons—I find that uniform ribbon size helps the cabbage cook evenly and creates that satisfying texture. Cook the bacon slices in a large skillet over medium-high heat until they're crispy and golden, about 8-10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain, then crumble it once it's cooled slightly.

Leave about 2 tablespoons of bacon grease in the pan (this is the flavor foundation of the dish), then add the diced onion and sauté over medium heat for 2-3 minutes until it becomes translucent and softens. Add the minced garlic and cook for another 30 seconds until fragrant, then stir in the mustard, paprika, salt, and pepper. I like to add a generous pinch of salt at this stage to help season the cabbage as it cooks rather than trying to season at the end.

Add the cabbage ribbons from Step 1 to the pan with the spice mixture, stirring well to coat everything evenly. Cook over medium heat for 12-15 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite to it. The cabbage will release its own liquid as it cooks, which creates a light sauce that absorbs all those flavors.

Stir in the apple cider vinegar for a bright finish, then fold in the crumbled bacon from Step 1. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately while the cabbage is warm and the bacon is still crispy.