In a lidded large pot or Dutch oven, melt 1 Tablespoon of butter over medium-high heat. Once hot, add the diced ham and mix to coat in the butter. Cook the ham chunks for about 10 minutes to brown, stirring occasionally. If you notice a build up of juice from the ham, drain away the excess juice to help the ham brown.

Turn the heat down to medium, add and melt in the remaining 1 Tablespoon of butter, then add in the onions. Saute until starting to turn translucent (about 3-4 minutes), then stir in the garlic and saute until fragrant (about 1 minute).

Next, add half the sliced cabbage to the pot and mix well with the other ingredients. Add the other half of the cabbage to the pot with the apple cider vinegar, and mix again until fully incorporated.

Reduce the heat to low, cover the pot, and let everything cook for about 10 minutes. Remove the lid and sprinkle in the seasoning salt, thyme, and pepper. Thoroughly mix again. Add the lid back to the pot and continue to cook for another 10-15 minutes or until the cabbage has reached your desired tenderness, stirring occasionally.

Once the cabbage is tender, remove the pot from the heat and allow it to rest for 5 minutes uncovered.

Give it one final stir and a taste test before serving. Adjust the seasoning if needed.