Add the 6 cups chicken broth low sodium and 2 tbsp butter unsalted to a large Pot over medium-high heat. Stir in the 1 ½ tsp Old Bay seasoning, 1 tsp smoked paprika, 2 tbsp butter unsalted, and ½ tsp black pepper freshly ground. Bring to a boil.

Remove any damaged outer leaves. Halve the head lengthwise through the stem, then cut each half into quarters. Cut out and discard the tough core from each quarter. Thinly slice crosswise into strips — thin shreds cook faster and more evenly; slightly thicker cuts hold more texture. If using onion or garlic, slice and mince them now before the pan gets hot. Keep a small cup of water nearby in case the cabbage dries out during cooking.

Heat a large Skillet over medium to medium-high heat. Add butter, olive oil, or both and let it heat through. If using onion, cook 3–4 minutes until translucent. Add garlic and cook 30 seconds — keep it moving, it burns fast. Add shredded cabbage, toss to coat. The pan will look overfull; it wilts down. Cook over medium to medium-high heat, stirring every 1–2 minutes, for 10–16 minutes. If cabbage sticks or dries out before it's tender, add a small splash of water. For softer cabbage, add water early, cover, and reduce heat to low for part of the cook — still stir frequently. Season with salt and pepper during cooking. Add sugar or red pepper flakes early so they distribute evenly.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of 1 tsp salt plus more. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.