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Dice 6 thick cut bacon slices. Cook in a large heavy skillet over medium heat until crisp, about 7-8 minutes. Use a slotted spatula to remove the bacon from the skillet and place it on paper towel-lined plate. Do not discard the bacon grease and drippings!
In the same pan, add ⅓ cup diced yellow onion and cook until translucent, about 5 minutes.
Roughly chop or shred ½ head green cabbage and add it to the skillet with the onion. Add 1 tablespoon brown sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika. Cook for about 7 minutes or until cabbage is tender.
Add bacon back into the pan and stir together with the cabbage. Serve hot.