Add the bacon to a very large skillet and cook over medium heat until the bacon is brown and crispy.

Remove the bacon from the skillet and drain the excess bacon fat, leaving about 2 Tbsp in the skillet (reserve the drained fat for later).

While the bacon is cooking, finely dice the onion and chop the cabbage into 1-inch pieces.

After removing the bacon from the skillet, add the diced onion and continue to sauté over medium heat until the onions become soft and translucent, about 5 minutes.

Once the onions are soft, add the chopped cabbage and chicken broth.

Continue to let the cabbage cook over medium, stirring occasionally, until it has softened and most of the liquid has evaporated.

If the skillet dries up before the cabbage is soft, add 2 Tbsp of water and continue to sauté until softened.

Once the cabbage is soft and the liquid has evaporated, add the butter to the skillet and stir until it has melted and coated the cabbage.

Turn the heat off and add the seasoning salt, starting with 0.25 tsp, then adding more to taste.

Finally, crumble the cooked bacon and stir it back into the cabbage.