In a Dutch oven or large skillet with deep sides, cook the bacon over medium heat until crispy, about 12-15 minutes. Place the bacon on a paper towel-lined plate to drain excess grease.

Reserve ¼ cup of the bacon fat in the pan. Add the sliced onions and sauté until translucent, about 10 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the cored and chopped cabbage, apple cider vinegar, brown sugar, seasoned salt, and black pepper to the pan. Stir and cook, stirring occasionally, for about 10-15 minutes until the cabbage is tender.

Return the crispy bacon to the pan and toss in the salted butter. Mix until the butter has melted and the bacon is evenly distributed. Taste and adjust seasoning as needed, then serve hot.