Chop into bite-size pieces. Place in a colander or large bowl. Sprinkle with 1 teaspoon of salt. Rinse thoroughly in warm water. Drain and set aside.
Over low-medium heat, fry bacon in a dutch oven or large heavy bottomed saucepan. Place crispy fried bacon on paper towels. Drain bacon grease into a heatproof container. Set aside. Do not scrape off delicious drippings stuck in bottom.
Turn heat off. Add 2 tablespoons of unsalted butter (or margarine) to hot pan. Stir until melted.
Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, salt to taste, ground black pepper, and 1-1/2 cups of water. Use a rubber spatula to stir mixture and to scrape drippings off bottom of pan.
Pour in chopped cabbage. Stir until evenly coated with liquid mixture. Simmer over low-medium heat for 10-12 minutes stirring constantly.
Taste a sample. For more tenderness, pour in remaining 1/2 cup of water. For more flavor, add remaining 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.
Stir until well combined. Simmer on low-medium heat for 10 minutes or until desired tenderness. Stir constantly to prevent sticking.
Serve hot with crumbled pieces of crispy cooked bacon.
VARIATION: Southern Fried Cabbage Slices & Wedges
After thoroughly rinsing cabbage, slice in half.
Place 2 slices in large pot with bacon drippings, water and seasonings.
Cover pot with lid. Simmer over low-medium heat until fork tender. Add 1/4 cup of water if necessary to help reach desired tenderness.
After cooking, gently remove slices from pot with a spatula and place on serving plate. Slice into wedges or serve whole.
Before serving, sprinkle with crumbled/cooked bacon.