Remove the outer leaves of the cabbage and discard them. Cut out the core, then coarsely chop the cabbage leaves using a food processor or knife. Dice the yellow onion and set both aside.

Place a cast iron skillet on the stovetop over medium heat. Add the unsalted butter and allow it to melt completely.

Add the chopped cabbage and diced onion from Step 1 to the skillet with the melted butter. Pour in the chicken broth and apple cider vinegar. Sprinkle in Old Bay seasoning, garlic powder, red pepper flakes, salt, and black pepper. Stir everything together, then cover the skillet with a lid and let it simmer for about 10 minutes, stirring occasionally. I like to use freshly ground garlic powder for a stronger flavor.

Remove the lid from the skillet and continue cooking the cabbage mixture over medium heat for about 15 minutes or until the cabbage is tender. Stir occasionally and ensure that not all of the broth evaporates, so the cabbage remains moist.

Once the cabbage is cooked and the flavors have melded, serve the dish immediately while it's hot and enjoy this Southern comfort food classic!